Rice dish
Shirazi Kalam Polo
کلمپلو شیرازی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- rice 300 g
- kohlrabi 500 g
- herbs 250 g
- small meatballs 150 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Parboil the rice until partly cooked, then drain.
Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.
Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.
Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.
Gently mix or garnish before serving.
Cook's notes
Sauté the chopped cabbage until excess moisture evaporates; this helps prevent soggy rice. Make the small meatballs evenly sized so they cook at the same rate.
Background
Shirazi Kalam Polo is a defining dish of Shiraz. Its combination of kohlrabi/cabbage, aromatic herbs, and small meatballs strongly reflects the culinary preferences and produce of Fars.
Nutrition
| Energy | 455 kcal |
|---|---|
| Protein | 15 g |
| Fat | 15 g |
| Carbohydrate | 65 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0154 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods