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Ingredients

3-4 servings

Directions
  • First prepare the meatballs (refer to the related video).
  • In a pot, add 2 tablespoons oil, add the meatballs and fry for 5 minutes.
  • Cut the cabbage, wash and drain.
  • In another pot place 3 tablespoons of fried onion, shredded cabbage and 1/2 cup of water.
  • Fry on a medium heat until the cabbage is soft, then add to the cooked meatballs.
  • Add salt, chilli powder, curry powder and cook for another 5 minutes.
  • Prepare the rice (refer to the related video).
  • In a pot, add 3 tablespoons oil, 3 tablespoons water and 1 teaspoon liquid saffron.
  • Cover the bottom of the pot with a thin layer of flat bread.
  • Arrange some of the rice on top of the bread and add some of the meatballs and cooked cabbage on top.
  • Repeat until all the rice, meatballs and cabbage is used.
  • Now bring all the rice and meatballs to the centre of the pot.
  • Make a few holes on the rice pile and sprinkle with cinnamon. Cover the pot and heat until the rice starts to steam.
  • Cover the lid with a kitchen towel, cover the pot and cook the rice for 30 minutes on a lower heat.
  • Mix a few spoons of rice with 2 teaspoons of saffron.
  • Arrange the rice in a serving dish or plate and decorate with the saffron topping.
  • Melt the clarified butter and pour onto the rice.
  • Serve this polo with yoghurt and pickles.
  • Enjoy (nooshe jan). 
Tips

You can always freeze this dish for later use.

Always record the date on the container of food when storing in the freezer. 

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