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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Kalam-polow Shirazi; kohlrabi and aromatic herbs pilaf with turmeric meatballs

"Kalam-polow" means "cabbage pilaf," "Shirazi" means from the city of Shiraz. The dish consists of a green pile of herbal pilaf, sticks of kohlrabi which look like French fries, and small turmeric meatballs. The iconic dish may very well be the city dish of Shiraz. I have fond childhood memories of summer trips to my aunt's house in Shiraz. I remember the dish was being offered in many restaurants, some of which merely selling this dish to take out. I clearly remember the Kalam-polow my cousin bought form one take out joint; my first time. I remember a pile of green rice with a few kohlrabi sticks and even fewer meatballs. To this day, I still remember its taste... delicious.   

Ingredients:
1.1 Pounds (~500 gr) kohlrabi, cut into thin sticks
1 lemon or sour oranges
1 TSP turmeric
1/4 cup vegetable oil
6.17 Oz (~175 gr) tarragon
2 Oz (~ 56~gr) of each Chinese chives, dill, and Thai basil
2 cups Basmati or Jasmine rice
Turmeric meatballs:
1.1 Pounds (~500 gr) 80/20 ground beef or turkey
1 TSP turmeric
1/4 cup granulated onion
1 TSP salt
1/2 TSP ground black pepper


Cut the kohlrabi into sticks, preferably using a mandoline. 
Season the kohlrabi sticks with lemon juice and turmeric. To a pan, add the oil and kohlrabi. 
The key to a successful Kalam-polow is to infuse the oil with kohlrabi flavor. Sear the kohlrabi sticks for ten minutes or until soft and tender.  
In the meantime, parboil the rice, using the instructions in this link. Mix the drained rice with the chopped herbs.
Layer the kohlrabi mixture and the infused oil in between rice layers. The bottom layer, the one in direct contact with the pot, must be rice.
Cook the rice based on the instructions in this link. The heat during the first 5 minutes should be high to generate the steam. thereafter, reduce the heat to low and let the rice steam. The lid should be wrapped with a piece of clean cloth to absorb the steam.
In the meantime, make the meatballs by mixing all the ingredients. Form very small meatballs and fry in oil. Cover the cooked rice with meatballs and serve. 

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