Kalam Polo (Persian Cabbage and Rice)

Saffron-infused basmati rice is cooked with cabbage and ground beef in this easy, flavorful Persian kalam polo recipe.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 681 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 cup hot water
• 1 tablespoon butter
• 1 pound ground beef
• 1 teaspoon salt, divided
• 3 tablespoons vegetable oil, divided
• 2 cups basmati rice
• 3 cups chopped cabbage
• 1 tablespoon saffron
• 0.5 teaspoon ground black pepper
• 0.5 cup chopped onion
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground turmeric
• 1.5 cups cold water
• 1.5 cups boiling water

Recipe Instructions

Step 1

Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.

Step 2

Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.

Step 3

Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.

Step 4

Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.

Step 5

Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.