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Kalam Polow
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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
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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.
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