KALAM POLO (PERSIAN CABBAGE AND RICE)
It is a traditional Persian cuisine with an aromatic flavor. You can omit the ground beef if you want it vegetarian. Serve it with shirazi salad it will taste wonderful.
Provided by Soheila
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
- Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
- Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
- Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
- Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 80.5 g, Cholesterol 78.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.2 g, Sodium 688.1 mg, Sugar 3.3 g
VEGETARIAN 'PERSIAN DOLMEH' CABBAGE ROLLS
Provided by admin
Number Of Ingredients 7
Steps:
- Take your Cabbage and put it in a pot of boiling water for about 45 mins, leave to simmer
- Remove the cabbage, chop off the heart that is holding it together, then slowly remove the leaves
- Leave them to cool off
- Take your cooked basmati rice in a bowl, add the diced herbs and fried onions, mix well
- Spray some cooking oil lightly in a large heavy duty pot
- Layer in some cabbage leaves on the bottom to cover it
- Then slowly take your cabbage leaves and from the heartier end, add a couple of tablespoons of the rice fillings. Then roll them like a mini burrito!
- Layer each cabbage roll in the pot
- Top with a layer of the crushed tomato and then the pomegranate molasses
- Prepare some saffron stock water with the threads, around 2-3 cups
- Add a cup of it to the pot and cook on a low-medium heat for about 45-60 mins
- Add a lid to the pot
- Check regularly and if the water seems low, then add a bit more of it
- After an hour your Dolmeh should be ready! Remove carefully, plate and enjoy.
PERSIAN CABBAGE ROLLS
Make and share this Persian Cabbage Rolls recipe from Food.com.
Provided by Olha7397
Categories Low Cholesterol
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the peas in boiling water 30 minutes or until tender.
- Drain.
- Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
- Drain, cool slightly, and carefully remove 24 leaves.
- Reserve the balance of the cabbage.
- Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Put a heaping tablespoon of the mixture on each cabbage leaf.
- Fold in the opposite ends, then roll up into sausage shapes.
- If there is any filling left, use a few more cabbage leaves.
- Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
- Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
- Cover the skillet and cook over low heat 30 minutes.
- Mix in the lemon juice and sugar.
- Cook 30 minutes longer; taste for seasoning.
- Serves 6-8.
MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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