Rice with Beef and Shredded Cabbage recipe

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rice with beef and cabbage

Kalam Polo

Iranian rice steamed with cabbage mixed with spicy browned ground-beef makes for a very delicious and inexpensive meal. High in fiber, vitamins A, C and K, and trace minerals like potassium, manganese, iron and magnesium.

Kalam means 'cabbage', Polo means 'steamed rice' in the Persian language or Farsi (Arabic pronunciation of Parsi).


Ingredients

  1. Ground-beef - 1 lbs
  2. Basmati rice - 3 cups
  3. Cabbage - medium (shredded)
  4. Turmeric - 1/2 teaspoon
  5. Salt - 1 teaspoon
  6. Pepper - 1/2 teaspoon
  7. Cooking oil - 1 teaspoon
  8. Butter - 1 tablespoon
  9. Water

Directions

Boil Rice:

  1. Rinse rice in warm water several times to remove excess starch.
  2. Fill large pot with water (two to three times the amount of rice), add salt, add 1 teaspoon of oil, add rice, and bring to a boil.
  3. Stir occasionally to prevent kernels from sticking together. Cook until rice is no longer crunchy but still firm.
  4. Drain rice in a colander, then rinse with cold water and set aside.

Sauté Beef and Onions:

  1. In a bowl, mix ground-beef and spices.
  2. Sauté onions in frying pan.
  3. Add ground-beef, press meat flat against the bottom of frying pan cooking until brown. Turn over and cook the other until brown, cut into strips and set aside.

Boil Cabbage Leaves:

  1. Wash and boil shredded cabbage for a 5 minutes, must be firm not mushy.
  2. Drain water from cabbage and place in bowl, add meat then throughly mix.

Steam Rice Beef and Cabbage:

  1. Melt butter in a large pot, then sprinkle rice mixture into pot using a large spoon. Form a mound shape by avoiding the sides of the pot.
  2. Alternate between layers of rice and meat/cabbage mixture.
  3. Use the handle of the spoon to perforate the mound all the way to the bottom of the pot, in several places.
  4. Before covering the pot, wrap a clean dry towel around the lid which will absorb excess moisture to prevent the rice from becoming soggy.
  5. Cook rice for on low heat for 35 minutes before serving.
  6. To ensure a golden crust will form at the bottom of the pot, cook rice on medium heat for 15 minutes, then reduce heat and cook for another 30 minutes before serving.

Notes:

  1. Serve hot with kuku sabzi or salad shirazi.
How to prevent kebabs from rolling

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