Persian Kalam Polow(Rice and Cabbage)
Kalam Polow is a traditional Persian dish that is often served during Nowruz, the Persian New Year.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Persian Kalam Polow(Rice and Cabbage)
Ingredients
Instructions
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Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
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In a large pot, bring water to a boil. Add salt and the soaked rice. Cook for 5 minutes, then drain.
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In a separate pot, heat olive oil over medium heat. Add chopped onion and sauté until golden brown.
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Add turmeric, cinnamon, salt, and black pepper to the pot and stir well.
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Add shredded cabbage, raisins, dried cranberries, and pistachios to the pot. Cook for 5 minutes, stirring occasionally.
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Layer the partially cooked rice on top of the cabbage mixture. Pour 3 cups of water over the rice.
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Cover the pot with a lid and cook over low heat for 30 minutes.
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Remove the pot from heat and let it rest for 10 minutes.
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Fluff the rice with a fork before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
