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Meat, Maghreb and Middle East

Kalam polo shirazi (Persian cabbage rice with meatballs)

Kalam polo shirazi is a Persian dish of rice with cabbage, fresh herbs and small beef meatballs seasoned with cumin and cinnamon. For 4 people, it takes about 90 minutes and a medium skill level, at a cost of €2.60 per person. The key to success is chopping the cabbage very finely so it melts into the rice instead of staying crunchy.

Tonight, it's a trip to Shiraz with kalam polo, a cabbage and herb rice with little meatballs, scented with saffron and cumin.

Kalam polo shirazi (Persian cabbage rice with meatballs)
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Kalam polo shirazi brings together soft steamed rice, finely shredded cabbage that turns almost tender, and the green freshness of parsley, dill and chives. The small beef meatballs, seasoned with cumin and cinnamon, add a warm spice note without ever taking over. Infused saffron and melted butter tie everything together, along with that distinctive smell of rice slowly browning under a kitchen towel.

This dish asks for a bit of organization, between shaping the meatballs and cooking the rice in two stages, but it suits a quiet Sunday when you have time to cook as a family. Kids usually love the little meatballs, and you can set some aside for them if the herb mix feels too strong. Mon Chou thought of this culinary trip you can take without leaving your kitchen.

The ingredients

4 people

Pantry

  • Basmati riceoften in the pantry 320 g
  • Cuminoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Saffron 1 pinch
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White cabbage 0.5
  • Parsley 1 bunch
  • Dill 1 bunch
  • Chives 1 bunch
  • Onion 1

Butcher

  • Ground beef 400 g

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Mix the ground beef with grated onion, cumin, cinnamon, salt and pepper, and shape into walnut sized meatballs.

    Wet your hands before shaping them, it keeps the meatballs smooth.

  2. Brown the meatballs in the oil, then set aside. 8 min

    Only cook them halfway, they'll finish cooking in the rice.

  3. Thinly slice the cabbage, chop the herbs and mix them together.

    The finer you cut it, the better it melts into the rice.

  4. Cook the rice for 8 minutes in salted boiling water, drain it, then mix it with the cabbage and herbs. 8 min

    Rinse the rice several times before cooking it.

  5. In the pot, layer the rice and meatballs, drizzle with melted butter and the infused saffron, cover with a kitchen towel and cook over very low heat. 45 min

    Poke several holes with the handle of a spoon so steam can circulate.

Our tips to get it right

  • Infuse the saffron in a little warm water or broth for at least ten minutes before adding it, the color and aroma spread better that way.
  • Don't over salt the rice cooking water, the mix with cabbage and herbs already brings plenty of flavor.
  • Let the rice rest off the heat for five minutes before serving, the grains separate better and it won't stick to the bottom.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, closer to some traditional Iranian versions.
  • For a vegetarian version, replace the meatballs with red lentil and onion patties cooked the same way.
  • For a quicker family dinner, serve the cabbage rice and meatballs separately instead of waiting for the slow steamed finish.

What to serve it with

  • A lightly lemony plain yogurt
  • Iranian style pickled vegetables
  • A cucumber and mint salad

Storage

Keep kalam polo shirazi in the fridge in a sealed container for 2 to 3 days. It freezes well, rice and meatballs together, for up to 2 months. Reheat in a skillet with a splash of water or in the microwave, stirring halfway through.

Questions about this dish

Can I make kalam polo shirazi ahead of time?

Yes, you can shape the meatballs and shred the cabbage the day before. Keep the components separate in the fridge and assemble the rice just before the final steamed cooking.

Can I use a different cabbage instead of white cabbage?

Green cabbage works well too, with a slightly stronger flavor. Avoid red cabbage, since it would turn the whole rice purple.

Why does my rice stick to the bottom of the pot?

This usually means the heat is too high or the towel isn't letting enough steam through. Lower the heat to a minimum and check that the holes poked in the towel stay open.

Can I freeze kalam polo shirazi?

Yes, it freezes well once cooled, in an airtight container, for up to 2 months. Thaw it in the fridge before reheating gently in a skillet.

How long does it take to make a kalam polo shirazi?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kalam polo shirazi?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kalam polo shirazi cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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