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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Kalam Polo Shirazi Recipe

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This recipe for Kalam Polo Shirazi, by , is from Gilbane Rhode Island Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maryam Ghatee


½ cabbage head - chopped
1 cup Chopped tarragon
1 cup Chopped basil
2 cups Basmati rice
¾ lbs. Ground beef
1 small onion – grated (squeeze out the juice)
Turmeric, salt, and pepper
Juice of 2 lemons

1. Line two baking sheets and preheat the oven to 375ºF
2. Sprinkle the chopped cabbage with salt, pepper, olive oil, and about ½ tablespoon of turmeric and toss well. Spread on a baking sheet.
3. Add onions, ground beef, about ½ tablespoon of turmeric, and salt and pepper to a mixing bowl and mix well. Make small meatballs about the size of a ping pong ball and place on a baking sheet.
4. Put both baking sheets in the oven.
5. Meatballs are ready in about 20 minutes.
6. The cabbage will be ready in 30-40 minutes. Toss the cabbage halfway.
7. Add lemon juice to the steaming hot cabbages so it is absorbed right away.
8. Mix cabbage, meatballs, and herbs in work or pot.
9. Add 2-3 cups of water and mix in the dry rice. When the water comes to a boil, reduce heat and cover until the rice is cooked.
10. Serve with yogurt-cucumber dip on the side.

Noosh-e Jan. (literally “may it nourish your soul”, is the equivalent of “bon appétit”.)




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