(Persia Digest) – If you are interested in using more vegetables in your food, we recommend cabbage rice to you. This is a traditional dish from Shiraz, in Fars Province, southern Iran. It is a recipe for all four seasons, but it is more popular in autumn and is well-liked by children.
Ingredients (serves 4)
1 Small white cabbage
4 Cups rice
350g Minced meat
1 Large onion
Saffron to taste
First cut the cabbage into medium strips, but not too large. Bring a large pan of water to boil and add the cabbage strips and salt to the water with one tablespoon of vinegar. Wait for the water to come to the boil again and strain the cabbages after five minutes. This will soften the cabbage and get rid of its smell.
Chop the onion and caramelize. You can grate an onion and add the flesh without the juices to the minced meat and shape into small meat balls before adding to the caramelized onion.
When the meat balls have been fried, add a little turmeric, salt and pepper. Add the cabbages and sauté; then add the Saffron.
Bring a large pan of water and a little salt to boil. Wash and add the rice to the boiling water until it is soft in the middle. Drain the rice; pour a little oil at the bottom of a large pan and add a layer of rice and a layer of meat sauce respectively. Make sure to add some Saffron and cinnamon between the layers. Cover the pan with a lid covered in a terry towel. Allow to steam, lower the heat, and leave to cook.
Bon Appetit! We hope you enjoy this dish.
Cabbage rice, Shiraz, Iranian cooking, Cookery, Iranian food, Persian cuisine, Culinary cuisine, Persia Digest
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