Shiraz

Kalam polo shirazi

Cabbage rice with tiny meatballs and a fistful of herbs, the way they make it in Shiraz.

90 minTime

15 gProtein each

mildSpice

Make it your way

Grandma's wayCabbage, tiny meatballs and Shirazi herbs.

The original

522kcalsame

15 gproteinsame

4 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Basmati rice2 cups, soaked 1 hour

Cabbage½ head, shredded

Minced beef (beef mince, beef or buff keema)300 g

Onion1 large (half grated, half sliced)

Tarragonsmall handful, chopped

Dill leaveshandful, chopped

Basil leavessmall handful, chopped

Flat leaf parsleyhandful, chopped

Saffrona pinch, steeped

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)¼ cup

Butter2 tbsp

Saltto taste

5 steps

1Mix the mince with the grated onion and salt, and roll into marble sized meatballs. Fry in half the oil until browned.
2Fry the sliced onion with turmeric in the remaining oil, add the cabbage and cook until wilted and golden.
3Par boil the rice 6 minutes in salted water and drain.
4Layer rice, cabbage, meatballs and herbs in a buttered pot. Cover with a towel wrapped lid and steam on low.
5Drizzle with saffron water and serve.

Serve it like this

Pile on a platter with saffron rice on top and the crisp crust broken alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.