This is another great variation of  rice which is a stable in Iranian cooking. Even though I’ve had kalam polow in the past, I must say that I didn’t particularly cared for it until recently. I think liking cabbage is an acquired taste. Now that I’ve grown smitten by it, I add plenty of it to the pickles (torshi) I make. I eat it raw as a snack or mix it with rice. For this dish, vegetarians can skip making meatballs altogether. Cabbage rice is a rich and fulfilling meal on its own. And for those days that there isn’t enough time to patiently make little meatballs, just use cooked ground beef instead, it’s equally delicious.

 

 

Ingredients:

  

2 cups long grain white rice, washed and soaked in 4cups of salted water

1 cup ground beef (make small meatballs)

2 cups white cabbage, washed, drained, cored and shredded thinly

1 large onion, finely chopped

4 tablespoons vegetable oil

2 tablespoons tomato sauce

1 teaspoon turmeric

1/2 teaspoon cinnamon or Iranian allspice (advieh)

1/2 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water

Salt and pepper -- to taste

 

Method:

 

In a large skillet saute onion in two tablespoons of oil over medium heat until transparent, add turmeric and stir. Place little meatballs into the pan, add salt and pepper to taste, brown on all sides then add tomato sauce. Cover and cook for additional 20 minutes on low heat.

In a frying pan, saute shredded cabbage in oil over medium heat for ten minutes, add salt and pepper to taste until cabbage becomes soft and tender. Set aside.

The next step is to make the rice. Wash rice with cool water a few times. Soak in 4 cups of water, add salt and set aside for couple of hours. In a large non-stick pan that has a tight fitting lid, bring 8 cups of water to a rapid boil. Drain rice and pour into boiling water. Bring water to boil for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. Wash the pot and return to heat, add oil and a couple of drops of saffron to the pan. Place a layer of rice into the non-stick pot, place a layer of shredded cabbage, then another layer of rice, building it into a pyramid shape. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. Cover and cook for 10 minutes on medium-high heat until rice is steaming, lower heat and steam the rice for another 30-40 minutes.  

Serve cabbage rice on a platter and gently spread the tiny meatballs all over the rice. Serve along with yogurt and cucumber side dish (mast-o-khiar), fresh herbs and torshi.

 

Enjoy!

 

 

 

Recipe and photo by: Azita