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Kalam Polow Ingredients: (4 servings) long-grain or basmati rice, 500 grams ground beef or lamb, 400 grams cabbage, 750 grams onions, 2 large tomato paste, 3-4 teaspoons cooking oil salt black pepper turmeric Directions: Peel and thinly slice onions. Fry in oil over medium heat until slightly golden. Add meat, tomato paste, salt, pepper, and turmeric and mix well. Fry over medium heat for about 15 minutes until meat changes color. Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. Add cabbage to meat and mix well. Prepare kateh or polow. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking. Roxana & Farzin Mokhtarian F.Mokhtarian@ee.surrey.ac.uk |
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