Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Additional Time:
30 mins
Total Time:
1 hr 55 mins
Servings:
4
Ingredients
Directions
Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
Recipe Tips
You may adjust the amount of required water based on how you prefer your rice.
If you like a crispy tahdig, let the polo cook for extra time.
Nutrition Facts (per serving)
681
Calories
28g
Fat
81g
Carbs
27g
Protein
