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