Kalam Polow Shirazi (کلم پلو شیرازی) — Shirazi Herb Cabbage Rice with Meatballs

• 16 ozBasmati rice, rinsed (Soak 30 minutes in 1.5 L water with 18 g salt)
• 18 gSea salt (For soaking water)
• 1.4 lbWhite cabbage, cored and thinly sliced
• 7¾ ozYellow onion, finely chopped
• 3 tbspVegetable oil
• 2 tspGround turmeric
• 1 tspBlack pepper, freshly ground
• 2 tspAdvieh (Persian rice spice) (Typically includes cinnamon, cardamom, rose, cumin)
• 1⅜ ozFresh dill, finely chopped
• 2½ ozLeek (white and light green parts), finely sliced
• 25 gFresh basil, finely chopped
• 1¼ ozFresh parsley, finely chopped
• 16 ozGround beef or lamb (80–85% lean works best)
• 4¼ ozYellow onion, grated (Squeeze lightly to remove excess juice)
• 1 tspTurmeric
• ¼ cupWater (Mixed with oil to help steam the rice)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it for 30 minutes in 1.5 liters of water mixed with 18 g sea salt, then drain well and set aside.

2. 2

   Make the meatball mixture by combining the ground beef or lamb with the grated onion, 1 tsp turmeric, 1 tsp advieh, 0.5 tsp black pepper, and 4 g of the 8 g seasoning salt. Knead for 2 minutes until tacky and cohesive, then form 24 small meatballs (about 25 g each) so they cook quickly and stay tender.

3. 3

   Heat 15 ml vegetable oil in a wide skillet over medium-high heat. Brown the meatballs for 5–7 minutes, turning to color most sides; they do not need to be fully cooked through, then transfer them to a plate.

4. 4

   In the same skillet, add 45 ml vegetable oil and the 220 g chopped onion, then sauté for 6–8 minutes until lightly golden. Add the sliced cabbage, 2 tsp turmeric, 1 tsp black pepper, 2 tsp advieh, and the remaining 4 g seasoning salt, then cook for 12–15 minutes until the cabbage is softened and lightly caramelized.

5. 5

   Stir the chopped dill, leek, basil, and parsley into the cabbage and cook for 2 minutes to release their aroma without dulling the color. Return the browned meatballs to the skillet and toss gently for 1 minute so everything is evenly seasoned, then remove from heat.

6. 6

   Bring a large pot of water (about 3 liters) to a rolling boil. Add the drained rice and boil for 6–8 minutes until the grains are softened on the outside but still firm in the center, then drain in a colander and rinse quickly with 250 ml cold water to stop overcooking.

7. 7

   Set a heavy-bottomed pot over medium heat and add 30 ml vegetable oil. Let the oil warm for 60 seconds, then add a thin layer of parboiled rice to cover the base; this helps form a crisp tahdig and prevents sticking.

8. 8

   Layer the dish by adding one-third of the rice, then half of the cabbage-herb-meatball mixture, then another third of the rice, then the remaining cabbage mixture, and finish with the last third of the rice. Shape the rice into a gentle mound and poke 5–6 holes with the handle of a spoon to create steam channels.

9. 9

   Mix 60 ml water with 15 ml of the oil left in the skillet if available, or use plain oil, then drizzle it evenly over the rice. Cover the lid with a clean towel, place it tightly on the pot, and steam on medium heat for 10 minutes to build initial steam.

10. 10

    Reduce the heat to low and continue steaming for 45 minutes until the rice is fully tender and aromatic. Turn off the heat and rest the pot, covered, for 10 minutes so the layers set and the tahdig releases more cleanly.

11. 11

    Spoon the rice onto a platter, mixing the layers lightly so the herbs and cabbage are evenly distributed without crushing the grains. Carefully lift out the tahdig and serve it alongside or on top for crunch.