Kalam Polo (cabbage herb rice, vegetarian)
Shredded cabbage and herbs folded through rice with warm spices — a fragrant, meat-free Shirazi-style rice ready quickly with cooked rice.
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- Prep
- 12 min
- Cook
- 18 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Basmati rice300 g
- Cabbage180 g
- Parsley30 g
- Fresh dill20 g
- Onion80 g
- Olive oil18 g
Method
- 1
Soften the onion in the oil, then add the cabbage and cook until wilted and lightly golden.
- 2
Stir in cinnamon, cumin, salt and pepper and cook two more minutes.
- 3
Add the chopped parsley and dill and toss through.
- 4
Fold the cabbage-herb mixture gently through the warm rice.
- 5
Cover off the heat for two minutes, then serve.