Kalam Polo Ghermez (کلم پلو قرمز) — Saffron Red Cabbage Rice with Chicken

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 10.5 cupWater (for parboiling)
• 18 gSalt (for parboiling water)
• 1.4 lbRed cabbage (cored and thinly shredded)
• 1⅛ lbChicken breast (cut into 2 cm cubes)
• 7.1 ozOnion (finely sliced)
• 3 tbspVegetable oil (divided)
• 2 tspBlack pepper (freshly ground)
• 3 tbspLemon juice (fresh)
• 25 gSugar (balances the cabbage’s tang)
• 1 tspCinnamon (ground)
• ¼ tspSaffron threads (finely crushed)
• 2 tspDried rose petals (food-grade, lightly crushed)
• 25 gButter (optional but traditional for richer aroma)
• 1Lavash bread (about 25–30 cm sheet, optional)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 45 ml hot water. Cover and let it steep for 10 minutes so the color and aroma fully develop.

2. 2

   Season the chicken cubes with 6 g salt and 2 tsp black pepper, mixing well so every piece is coated. Let it rest for 10 minutes while you slice the onion; this short rest helps the seasoning penetrate.

3. 3

   Heat 30 ml of the vegetable oil in a wide pan over medium-high heat, then add the sliced onion and cook for 6–8 minutes until golden at the edges. Add the chicken and sauté for 6–8 minutes, stirring, until the outside turns opaque and lightly browned.

4. 4

   Add the shredded red cabbage to the pan and toss to combine with the chicken and onions. Cook for 8 minutes, stirring often, until the cabbage softens and releases some moisture.

5. 5

   Stir in the lemon juice, sugar, and cinnamon, then reduce the heat to medium-low. Cover and cook for 15 minutes, stirring twice, until the cabbage is tender and the mixture tastes balanced—bright but not sharply sour.

6. 6

   Bring 2500 ml water to a strong boil in a large pot and add 18 g salt. Add the rinsed basmati rice and boil for 6–7 minutes, stirring once or twice, until the grains are elongated but still firm in the center.

7. 7

   Drain the rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and wash off excess surface starch. Let it drain for 2 minutes so the rice doesn’t steam itself into clumps.

8. 8

   Prepare the pot for tahdig by heating 30 ml vegetable oil with 25 g butter over medium heat until the butter foams. If using lavash, lay 1 piece in the bottom and press it to fit; this creates a crisp, bread-based crust.

9. 9

   Layer the dish: add a thin layer of rice, then spoon on some of the cabbage-chicken mixture, and sprinkle a pinch of rose petals. Repeat the layers until everything is used, finishing with rice on top for even steaming.

10. 10

    Drizzle the bloomed saffron (including its liquid) over the top layer of rice in streaks for a marbled look. Use the handle of a spoon to poke 5–6 holes down through the rice so steam can circulate and cook the layers evenly.

11. 11

    Wrap the lid in a clean kitchen towel and cover the pot tightly to catch condensation and keep the rice fluffy. Steam over medium heat for 10 minutes, then reduce to low and steam for 35 minutes until the rice is fully tender and aromatic.

12. 12

    Turn off the heat and rest the pot, covered, for 10 minutes so the crust sets and the layers relax. Fluff the top gently, then invert the pot onto a platter to release the tahdig, or serve the crispy crust separately if you prefer.