Shirazi Kalam Polo (کلم پلو شیرازی) — Herb-Scented Cabbage Rice with Meatballs

• 16 ozBasmati rice, rinsed (Soak 30 minutes in 1500 ml water + 12 g salt)
• 12 gSalt (For soaking water)
• 10.5 cupWater (For boiling rice)
• 1⅓ lbCabbage, finely shredded (Green cabbage preferred)
• 7.1 ozYellow onion, finely chopped
• 3 tbspVegetable oil
• 2 tspTurmeric powder
• ½ tspGround cinnamon
• ½ tspBlack pepper, ground
• 1⅜ ozFresh dill, finely chopped (About 1 packed cup chopped)
• 1⅜ ozFresh parsley, finely chopped (About 1 packed cup chopped)
• 14 ozGround lamb (Or 90/10 ground beef)
• 4¼ ozYellow onion, grated (Squeeze lightly; keep 30 ml onion juice)
• ¼ tspSaffron threads (Grind and bloom in hot water)
• 2 tbspHot water (For blooming saffron)
• 1Lavash bread (About 25 g, cut to fit pot base)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs mostly clear. Soak it for 30 minutes in 1500 ml water mixed with 12 g salt, then drain well so the grains cook evenly and stay long.

2. 2

   Make the meatball mixture by combining ground lamb, grated onion, reserved 30 ml onion juice, turmeric, cinnamon, black pepper, and 6 g salt in a bowl. Knead for 2 minutes until tacky and cohesive, then rest it for 10 minutes so the meatballs hold their shape.

3. 3

   Shape the mixture into small meatballs about 20 g each (roughly 20 pieces). Heat 15 ml oil in a skillet over medium-high heat and brown the meatballs for 6–8 minutes, turning to color at least two sides; they do not need to be fully cooked through. Transfer them to a plate so they stay juicy while you build the polo.

4. 4

   In the same skillet, add 45 ml oil and the chopped 200 g onion, then sauté over medium heat for 6–8 minutes until translucent with light golden edges. Add the shredded cabbage and cook for 10–12 minutes, stirring often, until it softens and loses its raw bite but still has some texture.

5. 5

   Season the cabbage with 2 tsp turmeric, 0.5 tsp cinnamon, 0.5 tsp black pepper, and 5 g salt, then cook 2 minutes to bloom the spices. Stir in the chopped dill and parsley and cook 1 minute more, just until fragrant, to keep the herbs bright. Turn off the heat and fold the browned meatballs into the cabbage mixture.

6. 6

   Bring 2500 ml water to a rolling boil in a large pot and add 10 g salt from your pantry if needed to make the water pleasantly salty. Add the drained rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center. Drain immediately and rinse quickly with 250 ml cool water to stop cooking and prevent clumping.

7. 7

   Bloom the saffron by grinding 0.25 tsp threads and mixing with 30 ml hot water, then set it aside for 5 minutes to deepen the color. In a clean nonstick pot, warm 30 ml oil over medium heat and lay the lavash piece flat on the bottom to create a crisp tahdig. Keep the heat moderate so the bread fries gently without burning.

8. 8

   Layer the polo by adding a thin layer of rice over the lavash, then a layer of the cabbage-herb-meatball mixture, repeating until everything is used and finishing with rice on top. Use the handle of a spoon to poke 5–6 steam holes down to the bottom so moisture escapes and the rice steams evenly. Drizzle 20 ml of the bloomed saffron water over the top and cover the lid with a clean towel to catch condensation.

9. 9

   Steam on medium heat for 10 minutes until you see strong steam, then reduce to low and cook 45 minutes for fully set layers and a golden tahdig. Turn off the heat and rest the pot, covered, for 10 minutes so the rice firms up and unmolds cleanly. To serve, invert the pot onto a platter to reveal the tahdig, or spoon out the rice and lift the crust separately.