A Shirazi dish from Fars Province in southern Iran.
Saffron rice mixed with cabbage and meatballs — the cabbage absorbs the meatball fat and turns sweet. Cinnamon, cumin and ground meat perfume each grain.
Shirazi kalam polo uses dilled cabbage — the dill volatile compounds bind to the cabbage cell walls, releasing slowly during the dum cook. Without dill the cabbage tastes plain; with it, the rice tastes faintly herbal too.
Variations
Shirazi kalam polo is made with cabbage or, traditionally, kohlrabi cut into matchsticks; the herb mix varies (dill, parsley, basil, chives). A northern Caspian (Gilani) cabbage version runs tangier and more herb-forward.
On the Palate
Where Kalam Polo Shirazi sits in the Persian flavor cloud
Ingredients
How it's made
6 steps · 1 hour 30 min
- 114 min
Cook basmati rice until half done and set aside.
Watch outParboil the basmati only to half-done — still a hard core in each grain — because it finishes steaming later and would turn mushy if fully cooked now.
- 222 min
Sauté chopped onion in oil until translucent and add ground beef.
- 35 min
Season with turmeric, cinnamon, cumin, salt, and black pepper.
- 414 min
Add shredded cabbage and cook until softened.
Watch outCook the cabbage down until it's soft and collapsed and its raw green smell is gone — undercooked cabbage stays sharp in the finished rice.
- 58 min
Stir in tomato paste and a pinch of saffron.
- 627 min
Layer the rice and cabbage mixture in a pot, cover, and steam until fully cooked.
Watch outSteam on the lowest heat until you smell toasted rice from the bottom — that crisp golden crust means the layers cooked through without burning.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
