Kalam Polo Shirazi — Print Recipe

A fragrant Persian rice dish from Shiraz with layers of caramelized cabbage, meatballs, and saffron rice, finished with a crispy tahdig bottom crust.

Ingredients

3 cups basmati rice, soaked
1/2 small cabbage, finely shredded
300g ground lamb
1 onion, grated
1/2 tsp saffron in 2 tbsp hot water
1 tsp turmeric
1 tsp cinnamon
1/2 tsp cumin
3 tbsp tomato paste
4 tbsp oil
2 tbsp butter
Salt and pepper to taste

Instructions

1 Make small meatballs from ground lamb mixed with grated onion, turmeric, salt, and pepper, then fry until browned on all sides.
2 Saute the shredded cabbage with tomato paste, cinnamon, and cumin in oil for about 15 minutes until caramelized and deeply golden.
3 Par-cook the soaked rice in boiling salted water for 6 minutes, then drain and layer in a pot alternating with the cabbage and meatballs, sprinkling saffron water on top.
4 Add oil and butter to the bottom of the pot for tahdig, cover tightly, and steam on low heat for 45 minutes until the bottom is golden and crispy, then invert onto a platter.

Did You Know?

Kalam Polo is the signature dish of Shiraz, the city of poets and gardens, and its sweet caramelized cabbage reflects the Shirazi love of combining sweet and savory flavors.