Kalam Polow Ba Zafaran and Kofte | Cabbage Rice With Saffron and Meatballs
A Persian dish where dime-sized turmeric-scented meatballs are nestled in saffron-flavoured cabbage rice mix. Kalam polo is best served with Shirazi salad and yoghurt.
Servings: 3 people
Calories: 572kcal
Ingredients
For the meatballs
- 400 grams ground beef or lamb
- 1 large onion finely chopped (100 gms)
- 4 garlic cloves grated
- ½ teaspoon turmeric powder
- Salt and pepper to taste
- Oil to pan fry
For the Cabbage mixture
- 160 grams shredded cabbage (half of a medium-sized cabbage)
- 1 large onion chopped
- ¼ teaspoon turmeric powder
- salt to taste
- Oil to pan fry
For the Polow
- 1 cup basmati rice washed and soaked for 30 minutes
- 4 cups water to parboil the rice
- Salt to taste
For the assembling and cooking further
- 2 tablespoon brewed saffron
- ¼ cup water to deglaze the meatballs fried pan
Instructions
Brew saffron
- Take a pinch of saffron and pound to a powder using a mortar pestle or the back of the spoon with a dash of sugar.
- Add 2 to 3 tablespoons of boiling water and cover it. Let it sit overnight or for at least 2 hours.
Make meatballs
- In a large bowl, add the chopped onion, grated garlic, turmeric, salt, pepper and ground beef.1 large onion, 4 garlic cloves, ½ teaspoon turmeric powder, Salt and pepper to taste, 400 grams ground beef
- Mix thoroughly using your hands until well incorporated.
- Make small meatballs about the size of a cherry (makes around 40 meatballs). Keep aside until needed.
Prepare the Cabbage mixture
- Chop the onions and cabbage to the same size preferably diced thinly.
- Heat a tablespoon of any cooking oil in a thick-bottomed pan (you will use the same pan to fry the meatballs too).Oil to pan fry
- Add the chopped onions and saute until translucent.1 large onion
- Add the chopped cabbage, salt and turmeric.160 grams shredded cabbage, ¼ teaspoon turmeric powder, salt to taste
- Sauté for about 20 minutes or until cabbage is cooked (you may cover and cook during the last few minutes). Transfer into a large mixing bowl.
Pan-fry the meatballs
- Add two tablespoons of oil to the same pan while still hot.Oil to pan fry
- Place all the meatballs carefully or do it in batches.
- Pan-fry the meatballs on medium to high flame for about 20 minutes or until cooked all the way through.
- Remove the meatballs and reserve the leftover juices from the meatballs in the pan for deglazing.
Parboil the Rice
- Bring to boil 4 to 5 cups of water in a pot.4 cups water
- Add the drained rice and enough salt (more than usual).1 cup basmati rice, Salt to taste
- Bring to a rolling boil once again and then reduce the flame to low and let it boil for 2 to 5 minutes and switch off. We want almost cooked but not completely cooked rice.
- Drain the rice into a colander. Transfer the drained rice into the bowl of cabbage.
- Add around 2 tablespoons of brewed saffron to the rice and gently mix it all.2 tablespoon brewed saffron
Prepare Kalam Polow with Saffron
- Take the same pot to prepare the Polow and add 2 tablespoons of water and swirl the pan to ensure the surface is covered with the water.
- Layer the pot with rice, place all the meatballs, and then cover with the remaining rice.
- Create four to five deep holes with the back of a ladle in the rice.
- Place the pot over a medium flame and cover and cook for 10 minutes. (you may use a heat diffuser).
- Meanwhile, add some water to the pan where the meatballs were sautéed and deglaze the pan.¼ cup water
- Open the pot and pour the broth over the rice. Cover the pot with foil or cloth and close with the lid tightly. Turn the flame to the lowest and let it cook for 20 or 30 more minutes.
- Serve hot with cold salad and yoghurt or laban.
Notes
You can always increase the rice quantity to suit your family's needs. I made less rice and more meat to keep it low in carbs.
I made some Shirazi salad to go with Kalam Polow with whatever I had - mixed some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. It- Highly recommended!
Nutrition
Calories: 572kcal | Carbohydrates: 58.79g | Protein: 32.53g | Fat: 23.44g
