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Submitted by Meta team

Kalam Polo (Persian Cabbage and Rice)

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Kalam Polo (Persian Cabbage and Rice) picture
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Preparation

15min

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Cooking

100min

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Total

115min

Cuisine:

asian

Allergens:

peanut

dairy

Ingredients

servings iconAmount:
g / servings
Water image
Water

Beverages

29.6g/1fl oz
Saffron image
Saffron

Spices and Herbs

0.7g/1tsp
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Onions image
Onions

Vegetables and Vegetable Products

160g/1cup, chopped
Hamburger image
Hamburger

Beef Products

113g/4oz
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Turmeric image
Turmeric

Spices and Herbs

3g/1tsp
Red cabbage image
Red cabbage

Vegetables and Vegetable Products

89g/1cup, chopped
Cinnamon image
Cinnamon

Spices and Herbs

2.6g/1tsp
Ginger image
Ginger

Spices and Herbs

1.8g/1tsp
White rice image
White rice

Cereal Grains and Pasta

200g/1cup
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)

Direction

1

Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.

2

Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.

3

Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.

4

Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.

5

Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

Nutritional Facts
Amount:
494.1625g

/

55%15%30%

878

Kcal
Carbs87.2g
Protein24.1g
Fat47.2g

For a serving size of 1 servings

Calories
877.9kcal
% Daily Value*
Carbs
87.2g
Protein
24.1g
Fat
47.2g
vitaminC
40mg
saturatedFat
16.7g
fiber
5g
iron
6.9mg
sodium
700.9mg
vitaminA
856.2µg
cholesterol
96mg
sugar
3.4g
calcium
80.8mg
potassium
536.3mg
vitaminB6
0.7mg
transFat
2.2g
vitaminD
0.1µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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