Kalam Polo with Beef: Persian Cabbage Rice with Tender Beef

Rinse the rice in cold water until the water runs clear. Soak in salted water (1 tablespoon salt per 4 cups water) for at least 30 minutes.

In a large pot, heat 2 tablespoons of oil over medium heat. Add the beef cubes and brown on all sides, working in batches if needed. Remove the beef and set aside.

In the same pot, add the remaining 1 tablespoon oil and sauté the onion until soft and translucent, about 5 minutes. Add the garlic, turmeric, cinnamon, and black pepper, and cook for 1 minute until fragrant.

Return the beef to the pot along with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, until the beef is tender.

While the beef simmers, bring a large pot of salted water to a boil. Add the sliced cabbage and blanch for 2 minutes. Drain well and set aside.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the blanched cabbage and sauté for about 10 minutes, until it begins to caramelize and turn golden. Season with a pinch of salt. Set aside.

Drain the soaked rice. Bring a pot of salted water (about 8 cups) to a boil. Add the rice and cook for 5-6 minutes, until the grains are tender but still firm. Drain thoroughly.

In a heavy-bottomed pot, heat 1 tablespoon oil over medium heat. Spread a layer of the par-cooked rice on the bottom. Add a layer of the sautéed cabbage, then a layer of beef cubes (reserve some for the top). Repeat the layers, ending with a final layer of rice. If you have any leftover cabbage, tuck it in.

Pour the saffron liquid over the top of the rice. Drizzle with the remaining 1 tablespoon oil. Add about 3 tablespoons of water around the edges.

Wrap the pot lid in a clean kitchen towel and cover tightly. Steam over low heat for about 30 minutes, until the rice is tender and aromatic. The towel will absorb excess moisture.

Allow the dish to rest for 5-10 minutes. Gently fluff the rice with a fork, being careful not to break the grains. Transfer to a serving platter, arranging the beef on top. Garnish with barberries if using.