Kalam Polo (Persian Cabbage and Rice)

Prepare the Saffron Infusion: Pour the boiling water over the saffron threads. Let steep for at least 30 minutes to extract the vibrant color and flavor. Reserve 1/4 cup of the saffron water for the rice; save the remaining saffron infusion for another culinary creation. (Time: 30 minutes)

Sauté the Aromatics and Beef: Heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes. If using ground beef, add it to the pan along with 1/2 teaspoon of salt, black pepper, and turmeric. Cook, breaking up the meat with a spoon, until browned and crumbly, about 5-7 minutes. Cover the pan and cook over low heat for 15 minutes, allowing the flavors to meld.

Prepare the Cabbage: In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the shredded cabbage and sauté until tender and slightly softened, about 5 minutes. Stir in the ground cinnamon and ginger, ensuring the cabbage is evenly coated with the spices. Combine the cabbage mixture with the ground beef mixture, stirring gently to incorporate. Continue to cook over low heat, covered, for another 5 minutes, adding 1 tablespoon of water if the mixture seems dry.

Par-Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. Transfer the rinsed rice to a large pot. Add the cold water, butter, and the remaining 1/2 teaspoon of salt. Bring the mixture to a boil over high heat, uncovered. Once boiling, reduce the heat to medium-low and simmer until the rice is about half-cooked and most of the water has evaporated, about 10-15 minutes. Fluff the rice gently with a fork.

Assemble and Steam: Gently fold the beef and cabbage mixture into the par-cooked rice, being careful not to overmix. Create a mound of rice in the center of the pot. Turn the heat to low. Pour the hot water and the reserved 1/4 cup of saffron water over the rice. Cover the pot tightly with a lid (you can also use a clean kitchen towel placed between the pot and the lid to trap steam). Let the rice steam undisturbed until tender and fully cooked, about 20 minutes. Once cooked, fluff the rice gently with a fork before serving.