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KALAM POLO RECIPE
Persian Cabbage, Meat and Rice
Serves: 10 – 12 people
INGREDIENTS:
Cabbage and meat sauce
-- 2 pounds 85/15 or 80/20 ground beef/lamb or stew meat cut into 1/2-inch pieces
-- 1 Large green or red cabbage (~2 pounds/900 grams)
-- 1 medium White/yellow onion (finely diced)
-- 1 clove Garlic (finely minced)
-- 2 Tbsp Tomato paste
-- 1 1/2 tsp Salt
-- 1 tsp Black pepper
-- 1 tsp Ground turmeric
-- 1/2 tsp Ground cumin
-- 1/2 tsp Cayenne pepper
-- 1 tsp Ground cinnamon
-- 4 tbsp Vegetable oil (such as grapeseed oil)
-- 1/4 tsp Ground saffron dissolved in 1/2 cup of hot water to make a saffron solution (We’ll need about 6 Tbsp of saffron solution)
-- 3 Tbsp Fresh squeezed lime (or lemon) juice
Steamed Persian Rice
-- 2 cups Basmati or Jasmine long grain rice
-- 4 tbsp Table salt
-- 2 + 6 Tbsp Unsalted butter
-- 1 + 3 Tbsp Vegetable oil (such as grapeseed oil)
-- 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- Flatbread or a russet potato, sliced into 1/4" thick rounds to be used for the crunchy tahdig at the bottom of the pot
DIRECTIONS:
Cleaning and Brining the Rice:
-- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
-- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
-- Do not rub the rice grains between your fingers.
-- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is clear or almost clear.
-- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt.
-- Stir the saltwater thoroughly.
-- Let the rice sit in the salt brine for at least 1 hour but not more than 4 hours.
Preparing the Cabbage and Meat Sauce
-- In a large skillet, heat 4 tbsp vegetable oil on Medium High.
-- The large skillet will accommodate the volume of shredded cabbage that we will be adding to the onion and meat.
-- Sauté the diced onion while stirring occasionally until translucent (about 1 1/2 to 2 minutes).
-- Add the minced clove of garlic and stir into the onion for another minute.
-- Add the meat and start stirring it into the onion and garlic mixture.
-- If using ground beef, use a fork to break up the meat (a potato masher works best!)
-- Sauté meat, stirring and breaking up occasionally until all the meat changes color (about 10-15 minutes)
-- Add the tomato paste, constantly stirring for another 2 minutes.
-- Stir salt, pepper, turmeric and cumin into the meat mixture.
-- Add 2 Tbsp of water, stir it in and put the lid on the skillet for 2 minutes.
-- The water and steam will help your meat sauce cook thoroughly.
-- Cut your cabbage in half, remove the cores from both halves. Then thinly shred both halves into 1/8-inch strips.
-- Add the shredded cabbage into the large skillet with the meat and start stirring and turning the meat sauce and cabbage shreds together to get a consistent mix.
-- Push the cabbage and meat mixture down to be able to put on the lid.
-- Continue cooking on medium-high heat for 4 to 5 minutes, opening the lid and stirring occasionally.
-- Add 3 Tbsp of saffron solution and stir well.
-- Add the cayenne pepper in and stir well.
-- Add ground cinnamon and stir well.
-- Cook for another 2-3 minutes while occasionally stirring.
-- Right at the end, add 3 Tbsp of fresh lime or lemon juice and stir thoroughly.
-- Your cabbage and meat sauce are ready for the rice.
Boiling the Rice:
-- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
-- Add 1 Tbsp of vegetable oil and the rice (and brine solution) to the boiling pot.
-- Boil the rice, stirring initially to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). This takes about 4 to 5 minutes on my stove top.
-- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it.
-- Al Dente means the rice grains are cooked on the outer layer but still hard in the center.
-- Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
-- Run cold tap water through the rice in the colander to wash away some of the starch.
-- Repeat the cold water rinse a second time.
-- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
-- Once the rice has been rinsed twice, leave it in the colander to drain and cool down a bit.
Steaming the Cabbage and Meat Sauce with Rice:
-- Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
-- Add a mixture of vegetable oil and butter (3 Tbsp of oil and 2 Tbsp of butter).
-- Butter is used for flavor and vegetable oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning.
-- Add 3 Tbsp of saffron solution to the mixture of oil and butter in the pot.
-- Add salt and fresh black pepper to taste.
-- Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot.
-- Lay down pieces of flatbread or potato slices (whichever you are using for the crunchy bottom layer – tahdig) in the puddle of oil and saffron at the bottom of your pot.
-- Bring the colander of cooked rice from the sink to the side of your stove.
-- At this point, we are going to alternate layers of the cooked rice with the cabbage/meat sauce in the pot (starting with a layer of rice at the bottom and ending with cabbage/meat sauce at the top.
-- Your cabbage/meat layers will be thicker than rice layers, because you have more cabbage/meat than rice.
-- Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and cabbage reaching all the way down to the bottom of the pot.
-- Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy and ensures the middle of the mound cooks thoroughly.
-- Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
-- A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
-- Remove the lid and put 6 Tbsp of butter on the top of the rice and cabbage mound.
-- Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
-- Lower the temperature to low setting (dial setting 2/3 out of 10).
-- IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where the low setting is on your cooktop to produce the crunchiest rice layer (tahdig) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
-- Steam the rice and cabbage for 45 minutes.
Источник:
https://www.youtube.com/watch?v=1S5pcM-0WPw&ab_channel=CafeBagheri
