Kalam Polo

by on December 14, 2011

Kalam Polo is another unique Persian Dish. Kalam or Cabbage has many benefits but you may simply want to increase your vegetable intake. Consider cooking Kalam Polo for your next party. Enjoy!

Here is how to start

Here is the second part

Finally the amazing presentation

As always, don’t forget to leave a comment and share with your family and friends. Remember KShar reads every comment himself and responds. If you would like to explore more How to cook Persian food videos, click on the link.

There are currently comments.

{ 11 comments }

nancy February 18, 2012 at 5:56 am

Hi
what is termouse you added in onion in farsi and where they sell it.

KShar February 19, 2012 at 5:18 am: Hello, Nancy, it is tarmac, zarchobeh is the farsi name and any international market should have it.

nancy February 18, 2012 at 6:31 am

Hi Kshar
quick question, you mixed cabage and meat, how meat can cook without water?
i always thought meat has to be cook wihout salt, otherwise it won’t be tender?how do you think ?please let me know.
thanks
Nancy

KShar February 19, 2012 at 5:23 am: Hi Nancy, it will cook in its own juice and cabbage has a lot of juice. Salt, I always add it and never had that problem. Try it and please let me know if you have any question. keep it cooking.

Farideh February 23, 2012 at 4:46 am

This is the first time I have been watching your program, I enjoy it so much, that my husband was talking to me, I could pay attention to him at all. When I cook some of your dishes then he undrestands why! Thanks a lot

KShar February 24, 2012 at 1:32 am: Thank you Farideh khanoom for your comment. Make sure you pay attention to your husband if you want him to pay attention to you. I am sure you do, keep it cooking.

Niloufar March 10, 2012 at 3:23 am

Hi, Thanks for the great recipe.
Do you use Turmeric in this dish ?

SALLY May 10, 2012 at 12:29 am

Oh my goodness!! This looks absolutely wonderful. I have never cooked Persian food but I can hardly wait to try some of your recipes! My question is…..what kind of meat did you use? Secondly what kind of rice? It looks like long grain. I am hispanic and we use the short rice for Mexcian Rice. Thank you somuch KShar….I have added your website to my favorites. Delicioso!

Renee May 16, 2012 at 1:17 am

yum yum yum thats going on tomorrows menu,the only ing kshar how long do i leave the rice on to get it crispy ?.Thank you

FARIDEH ROBEY September 15, 2012 at 2:04 pm

HELLO FROM ENGLAND,WHAT IS THE SPICE YOU ADDED IN EACH LAYER?MY MUM USED TO USE DRY LIME? SHE WAS FROM SOUTH OF IRAN(AHWAS) IS THAT DIFFERENT FROM WHAT YOU USE?ANYWAY THANK YOU VERY MUCH ,VERY INTERESTING.