📝 About This Recipe
Transport your senses to the rose-scented city of Shiraz with this exquisite, herb-forward masterpiece. Unlike other cabbage rice dishes, the Shirazi version is defined by its vibrant green hue from a mountain of fresh herbs and tender, citrus-infused meatballs. It is a harmonious marriage of savory beef, tangy lime, and the earthy sweetness of sautéed kohlrabi, all layered within fluffy, saffron-stained basmati rice.
🥗 Ingredients
The Rice Base
- 3 cups Basmati rice (high-quality, long-grain)
- 2 tablespoons Salt (for the soaking and boiling water)
- 1/2 teaspoon Saffron (ground and dissolved in 2 tbsp hot water)
The Cabbage & Herb Mix
- 500 grams Kohlrabi or White Cabbage (peeled and cut into thin matchsticks)
- 1 cup Fresh Dill (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Dried Tarragon (essential for the authentic Shirazi aroma)
- 1/2 cup Fresh Basil (finely chopped)
- 1 teaspoon Turmeric
- 3 tablespoons Fresh Lime Juice (or sour grape juice (Ab-Ghooreh))
The Meatballs (Koofteh Ghelgheli)
- 300 grams Ground Beef or Lamb (lean)
- 1 medium Onion (grated and excess juice squeezed out)
- 2 tablespoons Chickpea Flour (helps bind the meatballs)
- to taste Salt and Black Pepper
- 1/4 cup Vegetable Oil (for frying)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, changing the water several times until it runs clear. Soak the rice in lukewarm water with 1 tablespoon of salt for at least 1-2 hours.
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2
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the kohlrabi (or cabbage) matchsticks and sauté for 10-15 minutes until softened and slightly golden. Stir in the turmeric and lime juice.
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3
Add all the chopped fresh herbs (dill, parsley, cilantro, basil) and the dried tarragon to the cabbage. Sauté for another 3-5 minutes until the herbs are fragrant and wilted. Set aside.
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4
Prepare the meatballs: In a mixing bowl, combine the ground meat, grated onion, chickpea flour, salt, and pepper. Knead the mixture for 5 minutes until it becomes sticky and uniform.
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5
Shape the meat mixture into tiny, marble-sized balls (about 1 cm in diameter). This is a signature look for Kalam Polow.
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6
In a small pan, fry the meatballs in oil over medium-high heat until browned on all sides and cooked through. Set them aside.
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7
Bring a large pot of water to a boil with the remaining salt. Drain the soaked rice and add it to the boiling water. Parboil for 6-8 minutes until the grains are soft on the outside but still have a firm bite (al dente) in the middle.
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8
Drain the rice in a fine-mesh colander and rinse quickly with cool water to stop the cooking process.
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9
To assemble, coat the bottom of a large non-stick pot with 2 tablespoons of oil and a splash of water. You can place thin slices of potato or lavash bread at the bottom to create a 'Tahdig' (crispy crust).
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10
Layer the ingredients: Add a layer of parboiled rice, followed by a layer of the cabbage-herb mixture and a handful of meatballs. Repeat until all ingredients are used, forming a pyramid shape with the rice.
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11
Poke 3-4 holes in the rice mound with the handle of a wooden spoon to allow steam to escape. Drizzle the saffron water over the top.
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12
Cover the pot lid with a clean kitchen towel (to absorb excess moisture) and fit it tightly on the pot. Cook on medium-high for 5 minutes until steam begins to form, then reduce heat to low and steam for 45-50 minutes.
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13
Once finished, gently fluff the rice with a fork, ensuring the cabbage and meatballs are evenly distributed. Dish out onto a platter and serve the crispy Tahdig from the bottom of the pot on the side.
💡 Chef's Tips
Kohlrabi is the traditional choice for Shiraz-style rice as it maintains a better texture than cabbage, but white cabbage is a perfectly delicious substitute. Don't skip the dried tarragon; it provides the specific floral note that distinguishes this dish from other Persian rice recipes. When making meatballs, ensure you squeeze every drop of juice out of the grated onions to prevent the meat from falling apart. If your rice seems too dry during the steaming phase, drizzle a mix of 2 tablespoons melted butter and 2 tablespoons water over the top. For a perfect Tahdig, use a non-stick pot and don't be afraid of using enough oil at the bottom.
🍽️ Serving Suggestions
Serve with Salad Shirazi (a finely diced cucumber, tomato, and onion salad with lime dressing). Pair with a side of Mast-o-Khiar (Persian yogurt and cucumber dip with dried mint). Accompany with Torshi (Persian pickled vegetables) for a sharp, vinegary contrast. A glass of Doogh (savory yogurt drink with dried mint) is the traditional beverage of choice. Garnish the final platter with a few reserved meatballs and a sprinkle of extra saffron rice for a professional look.