Kalam Polow Ba Zafaran and Kofte | Cabbage Rice With Saffron and Meatballs

Kalam Polow Ba Zafaran and Kofte or what may be known as as the Persian Cabbage rice with saffron and meatballs came about without tons making plans unlike my regular way of huge studies and attempting the most famous dish of the delicacies. I still am captivated with culinary history and the cooking techniques but this time I skipped all that and jumped proper into recreating the recipe of Kalam Polow with meatballs.

But you already know by now, I wouldn't publish a recipe if even one of us did not experience! Sharing this recipe for our #MFBChallenge. And by way of now I am sure you guessed the mission subject matter - COOKING FROM A COUNTRY ? IRAN

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

So how did I decide on this dish? I am on Instagram for at least three hours a day (this is the time I set up) however I simply have a handful of preferred debts that I experience and go to for notion. One of them is @faridah88 who would not proportion recipes for all that she posts but her pics make you need to google and locate! So all the ones mini meatballs studded at the plate of rice made me search for Persian Polow recipes. Then I came across My Persian Kitchen's Kalam Polow which become so apt as I had sparkling cabbage! I didn't need to look any further and get careworn... So went in advance and made the same day.

I was also eyeing to recreate Persian Halwa with flour however in recent times I live far from making cakes too often. When I get the urge to make a candy dish, I do not forget Rafeeda's words "I baked essentially whilst there has been a need, not after I desired to." So I ask myself the question and regularly break out no longer doing it... Curbing the yearning. :-)

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

When I was deciding on the title for this post, I got confused and still am - when to use Koofteh and Kebab? To my understanding kofte or koofteh are meatballs in sauce and kebabs are the dry version. But I went with Kofte as it sounded more Persian. :-) Correct me if you know the answer.

How to make Kalam Polow Ba Zafaran and Kofte?

The three primary ingredients of Kalam Polow are Cabbage, Rice and Meatballs. We prepare each separately and then cook together to finish. Not to forget the Saffron that lends the colour and flavour. The first thing you will do is brew the saffron so we get maximum out of it. Then make tiny meatballs and keep aside. Cook the cabbage and keep aside. Brown the meatballs and keep aside. Parboil the rice and mix with cabbage and saffron. The petite koftes are browned in fat and then nestled into the rice along with the cabbage and slow-cooked to finish. Served with any salad and yoghurt.

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

Recipe Adapted from Sanam'sMy Persian Kitchen

1 huge onion, grated (one hundred gms)

four cloves garlic, grated

160 gms shredded cabbage, (1/2 of a medium-sized cabbage)

1 massive onion

1/four teaspoon turmeric powder

For the Cabbage combination

160 gms shredded cabbage, (1/2 of a medium-sized cabbage)

1 massive onion

1/four teaspoon turmeric powder

Salt to flavor

There is always the question of "Should we wash the floor meat?" I don't know. I even have attempted both ways and the handiest distinction put up-cooking is the color of the beef. The one with out washing tends to get darker brown because of all the blood I think. I keep on with washing them... So the technique I use to scrub floor meat is the use of a colander underneath a running water tap. Then permit it drain, squeeze out any final moisture the usage of fingers or spoon. Before you mix other substances, make sure the ground meat is completely drained off the excess water.

Prepare the Cabbage aggregate:

Take a pinch of saffron and pound to a powder the usage of mortar pestle or back of the spoon with a sprint of sugar. Add 2 to 3 tablespoons of boiling water and cowl it. Let it take a seat till needed.

1/four cup water to deglaze the meatballs fried pan

There is always the question of "Should we wash the floor meat?" I don't know. I even have attempted both ways and the handiest distinction put up-cooking is the color of the beef. The one with out washing tends to get darker brown because of all the blood I think. I keep on with washing them... So the technique I use to scrub floor meat is the use of a colander underneath a running water tap. Then permit it drain, squeeze out any final moisture the usage of fingers or spoon. Before you mix other substances, make sure the ground meat is completely drained off the excess water.

Prepare the Cabbage aggregate:

Take a pinch of saffron and pound to a powder the usage of mortar pestle or back of the spoon with a sprint of sugar. Add 2 to 3 tablespoons of boiling water and cowl it. Let it take a seat till needed.

1/four cup water to deglaze the meatballs fried pan

1/four cup water to deglaze the meatballs fried pan

Prepare the Cabbage aggregate:

Take a pinch of saffron and pound to a powder the usage of mortar pestle or back of the spoon with a sprint of sugar. Add 2 to 3 tablespoons of boiling water and cowl it. Let it take a seat till needed.

You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

There is always the question of "Should we wash the floor meat?" I don't know. I even have attempted both ways and the handiest distinction put up-cooking is the color of the beef. The one with out washing tends to get darker brown because of all the blood I think. I keep on with washing them... So the technique I use to scrub floor meat is the use of a colander underneath a running water tap. Then permit it drain, squeeze out any final moisture the usage of fingers or spoon. Before you mix other substances, make sure the ground meat is completely drained off the excess water.

Prepare the Cabbage aggregate:

  1. Wash and drain the meatballs
  2. Wash and soak the rice
  3. Brew Saffron

You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

There is always the question of "You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!" I don't know. I have tried both ways and the only difference post-cooking is the colour of the meat. The one without washing tends to get darker brown because of all the blood I suppose. I stick to washing them... So the method I use to wash ground meat is using a colander under a running water tap. Then let it drain, squeeze out any remaining moisture using hands or spoon. Before you mix other ingredients, make sure the ground meat is completely drained off the excess water.

Prepare the Cabbage aggregate:

Chop the onions and cabbage to the same size ideally diced thinlyHeat a tablespoon of any cooking oil in a thick bottomed pan (you'll use the equal to fry the meatballs too)Add the chopped onions and saute until translucentAdd the chopped cabbage, salt and turmericSaut? Till cabbage is cookedTransfer right into a huge mixing bowl

You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

  1. Wash and drain the ground meat. If you don't want to, then skip this step.
  2. Grate the onion and place in a mixing bowl big enough to hold all the meat
  3. Mix in the minced garlic, turmeric, salt and pepper
  4. Add the ground beef and mix using your hands until are well incorporated.
  5. Make small meatballs about the size of a cherry (makes around 40 meatballs)
  6. Keep aside until needed

Take the time to make your choice of salad and prepare the table. :-)

  1. Chop the onions and cabbage to the same size preferably diced thinly
  2. Heat a tablespoon of any cooking oil in a thick bottomed pan (you will use the same to fry the meatballs too)
  3. Add the chopped onions and saute until translucent
  4. Add the chopped cabbage, salt and turmeric
  5. Sauté until cabbage is cooked
  6. Transfer into a large mixing bowl

You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

  1. Add another two tablespoons of oil to the same pan while still hot
  2. Place all the meatballs carefully
  3. Sauté the meatballs until cooked all the way through.
  4. Remove the meatballs and reserve the leftover juices from the meatballs in the pan for deglazing.

Take the time to make your choice of salad and prepare the table. :-)

  1. Bring to boil 4 to 5 cups of water in a pot
  2. Add the drained rice and enough salt (more than usual)
  3. Bring to a rolling boil once again and then reduce the flame to low and let it boil for 2 to 5 minutes and switch off
  4. Drain the rice into a colander
  5. Transfer the drained rice into the bowl of cabbage

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

You can continually increase the rice quantity to suit your circle of relatives needs. I made less rice and greater meat to hold it low in carb. I made a few tangy salad to go together with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

  1. Add around 2 tablespoons of brewed saffron to the rice bowl and gently mix all together. (Gently, because you don't want to break the grains)
  2. Take the same pot to prepare the Polow and add 2 tablespoons of water.
  3. Swirl the pan to ensure the surface is covered with the water
  4. Layer the pot with rice, place all the meatballs, then cover with the remaining rice
  5. Create four to five deep holes with the back of a ladle in the rice.
  6. Place the pot over a medium flame and cover and cook for 10 minutes.
  7. Meanwhile, add some water to the pan where the meatballs were sautéed and deglaze the pan.
  8. Open the pot and pour the broth over the rice.
  9. Cover the pot with foil or cloth and close with the lid tightly
  10. Turn the flame to lowest and let it cook for 20 or 30 more minutes
  11. Serve hot with cold salad and yoghurt or Laban

Take the time to make your choice of salad and prepare the table. :-)

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

I am not too happy with the photography here. I was frantically trying to dig out the meatballs with my hands to garnish the rice... lol... what was I thinking?? I could have made it easier by using a spoon but the hungry brain works worst. I thought too much time will make the food cold which is the last thing I want. So the pictures don't do much justice to the beauty of the dish!

You can always increase the rice quantity to suit your family needs. I made less rice and more meat to keep it low in carb. I made some tangy salad to go with Kalam Polow with whatever I had - mix some finely chopped onions, parsley and tomatoes dressed with salt, vinegar and olive oil. - Highly recommended!

Kalam Polow Ba Zafaran and Kofte floor pork or lamb

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