Iranian Kalam Polow

Servings: 4

Ingredients:

Long-grain or basmati rice, 500 grams

Ground beef or lamb, 400 grams

Cabbage, 750 grams

Onions, 2 large

Tomato paste, 3-4 teaspoons

Cooking oil

Salt

Black pepper

Turmeric

Cooking Instructions:

Peel and thinly slice onions. Fry in oil over medium heat until slightly golden. Add meat, tomato paste, salt, pepper, and turmeric and mix well. Fry over medium heat for about 15 minutes until meat changes color. Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. Add cabbage to meat and mix well. Prepare kateh or polow. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking.

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