Kalam Polo Shirazi

Ingredients

• For the cabbage and herbs:
• 500g white cabbage, very finely shredded
• 4 tbsp sunflower oil
• ½ tsp ground turmeric
• 1 tsp fine salt
• 40g fresh dill, finely chopped
• 30g fresh flat-leaf parsley, finely chopped
• 20g fresh chives, finely chopped
• 1 tbsp dried mint
• For the meatballs:
• 400g minced beef or lamb
• 1 small onion, finely grated and squeezed dry
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 tsp salt
• 3 tbsp sunflower oil, for frying
• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Heat the 4 tbsp oil in a wide pan and cook the cabbage with the turmeric and 1 tsp salt over a medium heat for 12-15 minutes until soft and lightly golden. Stir in the fresh herbs and dried mint and cook for 2 minutes. Set aside.

4. Knead the mince, onion, turmeric, cinnamon, pepper and salt together for 5 minutes until sticky. Roll into tiny balls the size of a marble and fry in the 3 tbsp oil over a medium heat for 5-6 minutes until browned and cooked through.

5. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

6. Heat half the oil and butter in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Layer the rice, cabbage and herb mixture and meatballs, finishing with rice. Shape into a mound and make 5-6 holes with a spoon handle.

7. Mix the remaining butter and oil with 3 tbsp water and drizzle over. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

8. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside. Serve with yoghurt and pickled vegetables (torshi).