Kalam Polow
"Persian Iranian"
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 500 g basmati rice
- 400 g ground beef or 400 g ground lamb
- 750 g cabbage
- 2 large onions
- 3 -4 teaspoons tomato paste
- cooking oil
- salt
- black pepper
- turmeric
directions
- 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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