Do you like Kalam Polo Shirazi !?

A traditional and popular dish from the city of Shiraz, Kalam Polo consists of kohlrabi (or cabbage) and small meatballs layered into rice, with – of course – an enticing combination of spices, herbs, and flavors.

Shiraz, known for its beautiful gardens and its deep poetic tradition (it was the home of both Hafez and Sa’adi), is also a significant contributor to Persian cuisine, to which it brings its own unique identity. Shirazis are proud of the many local ingredients and foods that reflect the region’s climate, culture, and lifestyle. Shiraz wine, anyone?!

As with most Persian cuisine, local and regional tastes, preferences and ingredients yield multiple versions of this dish. As I researched this recipe, I was quite surprised to see how many options there were to choose from. For this post, I have chosen to use fresh herbs and a specific combination of spices (Advieh in Farsi) that is associated with Shiraz.

As for the meatballs, most options have them layered inside the rice, giving them a fairly soft texture. I have opted for crisper meatballs by preparing them separately and serving them on top of the rice after it has been cooked. I have also seen cooks forego meatballs altogether and layer in sauteed ground meat that is seasoned with spices. A definite time-saving choice for those busy weeknights!

Lastly, a light sauce made with pomegranates, tomatoes, or tomato sauce can accompany the meatballs.

As you see, your options are endless which makes this dish a delight for the adventurous cook in the kitchen. A reason to explore and personalize the dish based on your tastes and the availability of ingredients.