Kalam Qomari Polo (کلم قمری پلو) — Saffron-Scented Kohlrabi Rice from Shiraz

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for boiling the rice)
• 18 gSalt (about 3 tsp, for salting the boiling water)
• 700 gKohlrabi (peeled and cut into 1.5 cm cubes)
• 250 gOnion (finely sliced)
• 45 mlVegetable oil (3 tbsp; or use ghee)
• 2 tspTurmeric (ground)
• 2 tspGround cumin (freshly ground if possible)
• 0.5 tspCinnamon (ground)
• 0.5 tspBlack pepper (freshly ground)
• 0.25 tspSaffron strands (about 0.5 g)
• 30 mlHot water (to bloom the saffron)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear, then drain well. Soak the rice in plenty of cold water for 20 minutes to help the grains elongate, then drain again and set aside.

2. 2

   Bloom the saffron by crushing the strands lightly and mixing them with 30 ml hot water in a small cup. Let it stand for at least 10 minutes so the color and aroma fully release, then keep it covered to preserve the fragrance.

3. 3

   Heat 45 ml vegetable oil (or ghee) in a wide skillet over medium heat and add the sliced onion. Cook for 10–12 minutes, stirring often, until the onion turns golden and sweet-smelling but not burnt.

4. 4

   Add the cubed kohlrabi to the onions and stir for 2 minutes to coat the pieces in fat. Sprinkle in turmeric, cumin, cinnamon, black pepper, and 3 g salt (about 1/2 tsp), then cook for 1 minute to toast the spices and deepen their aroma.

5. 5

   Pour in 120 ml water, cover, and simmer on low for 15–20 minutes until the kohlrabi is tender but still holds its shape. Uncover for the last 2 minutes to evaporate excess liquid so the mixture stays fragrant rather than watery.

6. 6

   Bring 2000 ml water to a rolling boil in a large pot and dissolve 18 g salt in it. Add the drained rice, stir once to prevent sticking, and boil for 6–8 minutes until the grains are tender on the outside but still firm in the center.

7. 7

   Drain the rice in a colander and rinse quickly with 150 ml cold water to stop the cooking and remove surface starch. Let it drain for 2 minutes so the rice is fluffy and not wet when it returns to the pot.

8. 8

   Return the pot to medium heat and add 30 ml vegetable oil to coat the bottom. Add a thin layer of rice to the pot, then layer in some of the kohlrabi mixture, repeating until everything is used, finishing with rice on top.

9. 9

   Use the handle of a spoon to poke 5–6 holes down to the bottom of the pot so steam can circulate. Drizzle the bloomed saffron over the top layer, then cover the lid with a clean towel and place it on the pot to catch condensation.

10. 10

    Steam on medium heat for 10 minutes to build heat, then reduce to low and continue steaming for 35–40 minutes. When done, the rice should smell deeply aromatic and the bottom should form a crisp, golden tahdig.

11. 11

    Turn off the heat and rest the pot, covered, for 5 minutes so the steam redistributes and the grains set. Fluff gently with a spatula, lifting from the sides to avoid breaking the kohlrabi pieces, then serve with the tahdig on the side.