Kalam Polo Shirazi

Ingredients

• Basmati rice (2 cups)
• Ground beef (1 lb)
• Cabbage (1 small head, shredded)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Fresh dill (1/2 cup, chopped)
• Lime juice (2 tablespoons)
• Water (4 cups)
• Vegetable oil (3 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Turmeric (1 teaspoon)

Instructions

1. Start by washing the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes to allow the grains to soften.
2. In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
3. Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it apart with a spoon as it cooks, about 8-10 minutes.
4. Stir in the shredded cabbage, turmeric, cumin, salt, and pepper. Cook for about 5 minutes, allowing the cabbage to wilt and the spices to become fragrant.
5. Drain the soaked rice and gently fold it into the pot, mixing it with the beef and cabbage mixture.
6. Pour in the water and lime juice, stirring gently to combine all ingredients. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 30 minutes, or until the rice is fully cooked and fluffy.
8. Remove the pot from heat and let it rest for 5 minutes with the lid on to allow the flavors to meld.
9. Fluff the rice with a fork, then sprinkle the chopped fresh dill on top before serving.
10. Serve hot, accompanied by a side of yogurt or a fresh salad to balance the flavors.