Persian Cabbage Rice (Kalam Polo)

Make the Meatballs: Squeeze excess liquid from the grated onion using a sieve. Combine the onion with ground meat, salt, turmeric, and black pepper. Knead until smooth. Shape into small, hazelnut-sized meatballs (about 60–65 total). [I divided the meat mixture into four portions, then divided each portion into 16 to make a total of 64 meatballs.]

Brown the Meatballs: Heat 1 tablespoon oil in a skillet over medium-high heat. Add the meatballs and cook until golden brown on all sides, about [timer minutes=4]4 minutes[/timer], shaking the pan occasionally. Set aside.

Sauté the Cabbage Mixture: Heat 3 tablespoons olive oil in a large pot or wok over medium-high heat. Add cumin seeds and sauté until aromatic, about [timer minutes=0.25]15 seconds[/timer]. Add grated ginger and sauté until aromatic, about [timer minutes=0.5]30 seconds[/timer]. Then add red pepper flakes and advieh and stir briefly. Add cabbage and cook until wilted but still slightly crisp, about [timer minutes=5]5–6 minutes[/timer]. Season with salt. Stir in the meatballs, dill, cilantro, basil, and chives. Remove from heat and set aside.

Parboil the Rice: In a large pot, bring 8 cups of water and 1½ tablespoons salt to a rolling boil. Add the soaked rice and cook uncovered for [timer minutes=5]5–6 minutes[/timer] on high heat, until the grains are slightly tender but still hold their shape, stirring occasionally. Drain immediately using a colander and set aside.

Prepare the Tahdig: Heat 2 tablespoons butter or oil in a nonstick pot over medium heat. In a bowl, gently mix 1 cup cooked rice, yogurt, and 1 tablespoon saffron water. Spread this mixture evenly over the bottom of the pot (about ¼-inch thick). Tip: Adjust the amount of oil, rice, yogurt, and saffron based on the pot size.

Layer the Rice: Spread ¼ of the rice in a layer, followed by ⅓ of the cabbage-meatball mixture. Repeat the layers 2 more times, finishing with rice on top. Drizzle the remaining olive oil and saffron water over the top. Poke a few holes in the rice with a wooden spoon. Wrap the lid with a kitchen towel (to absorb moisture) and place it firmly over the pot to create a tight seal.

Steam the Rice (Stovetop): Cook on medium heat for [timer minutes=10]10 minutes[/timer] to set the crust. Reduce to medium-low and steam for [timer minutes=30]35 minutes[/timer] until fully cooked and the rice at the edges turns crispy. Remove from heat and let rest for [timer minutes=5]5 minutes[/timer].

Serve: Scoop some saffron rice from the top and set aside for garnish. Gently mound the rice onto a serving platter. Remove the crust (tahdig) and serve on the side. Garnish with herbs and the reserved saffron rice. Serve with Mast-O-Musir (yogurt with shallots), pickles, and Shirazi salad.