Shirazi Kalam Polo

Rinse the basmati rice several times until the water runs clear, then soak for 60 minutes in 1 L of water, salted to taste.

Thinly shred the cabbage and peel and finely chop the onions: set one onion aside for the cabbage, and grate the other for the meatballs. Finely chop the dill, basil, tarragon, and green onions.

Heat 2 tbsp oil in a wide skillet and sauté the chopped onion for 5 minutes until translucent. Add the cabbage, 100 ml water, turmeric, cinnamon, ground dried lime, black pepper, and salt; cover and simmer for 10 minutes, then uncover and let the liquid evaporate. Stir in most of the chopped herbs and warm through for another 2 minutes.

For the meatballs, combine the ground beef, grated onion, chickpea flour, a portion of the herbs, salt, and black pepper. Shape into walnut-sized balls and fry in 1 tbsp oil over medium heat for 10–12 minutes, turning occasionally, until browned and cooked through.

Bring 1.5 L of water to a boil in a large pot, salt to taste, add the drained rice, and cook uncovered for 5–7 minutes: the grains should be soft on the outside but firm in the center. Drain the rice in a colander and rinse with warm water.

Heat 1 tbsp oil in a heavy-bottomed pot. Layer in a third of the rice, a third of the cabbage mixture, and a few meatballs; repeat the layers, finishing with rice. Poke a few holes in the rice with the handle of a spoon, pour in 50 ml water, cover with a lid wrapped in a clean towel, and cook over the lowest heat for 45 minutes.

Gently fold the rice together with the cabbage, arrange the meatballs on top, and serve the kalam polo hot, lifting the crispy tahdig from the bottom of the pot.