کلم پلو شیرازی

کلم پلو شیرازی

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1 Small Cabbage

1/2 lb (226g) Ground Beef

2 Cups Rice

2 Small Onion

Black pepper Powder, salt, Persian Spice Mix (Advieh)

4 Tbsp Vegetable Oil

1 Tsp Zafran (saffron)

2 Tsp Cumin

Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly. Shape the ground beef mixture into small meatballs. Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender. Add some saffron juice. Add some Persian spice like Basil, Mint and Coriander. Simmer the soaked rice until the rice becomes tender. Drain the rice in a colander. Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat. In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely. Add 2 Tsp cumin (or as preferred) to the pot. Cook for 20 minutes.

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