KALAM POLO RECIPE Persian Cabbage, Meat and Rice Serves: 10 - 12 people INGREDIENTS: Cabbage and meat sauce -- 2 pounds 85/15 or 80/20 ground beef/lamb or stew meat cut into 1/2-inch pieces -- 1 Large green or red cabbage (~2 pounds/900 grams) -- 1 medium White/yellow onion (finely diced) -- 1 clove Garlic (finely minced) -- 2 Tbsp Tomato paste -- 1 1/2 tsp Salt -- 1 tsp Black pepper -- 1 tsp Ground turmeric -- 1/2 tsp Ground cumin -- 1/2 tsp Cayenne pepper -- 1 tsp Ground cinnamon -- 4 tbsp Vegetable oil (such as grapeseed oil) -- 1/4 tsp Ground saffron dissolved in 1/2 cup of hot water to make a saffron solution (We’ll need about 6 Tbsp of saffron solution) -- 3 Tbsp Fresh squeezed lime (or lemon) juice Steamed Persian Rice -- 2 cups Basmati or Jasmine long grain rice -- 4 tbsp Table salt -- 2 + 6 Tbsp Unsalted butter -- 1 + 3 Tbsp Vegetable oil (such as grapeseed oil) -- 1/2 tsp Salt -- 1/2 tsp Black pepper -- Flatbread or a russet potato, sliced into 1/4" thick rounds to be used for the crunchy tahdig at the bottom of the pot DIRECTIONS: Cleaning and Brining the Rice: -- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it. -- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand. -- Do not rub the rice grains between your fingers. -- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is clear or almost clear. -- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt. -- Stir the saltwater thoroughly. -- Let the rice sit in the salt brine for at least 1 hour but not more than 4 hours. Preparing the Cabbage and Meat Sauce -- In a large skillet, heat 4 tbsp vegetable oil on Medium High. -- The large skillet will accommodate the volume of shredded cabbage that we will be adding to the onion and meat. -- Sauté the diced onion while stirring occasionally until translucent (about 1 1/2 to 2 minutes). -- Add the minced clove of garlic and stir into the onion for another minute. -- Add the meat and start stirring it into the onion and garlic mixture. -- If using ground beef, use a fork to break up the meat (a potato masher works best!) -- Sauté meat, stirring and breaking up occasionally until all the meat changes color (about 10-15 minutes) -- Add the tomato paste, constantly stirring for another 2 minutes. -- Stir salt, pepper, turmeric and cumin into the meat mixture. -- Add 2 Tbsp of water, stir it in and put the lid on the skillet for 2 minutes. -- The water and steam will help your meat sauce cook thoroughly. -- Cut your cabbage in half, remove the cores from both halves. Then thinly shred both halves into 1/8-inch strips. -- Add the shredded cabbage into the large skillet with the meat and start stirring and turning the meat sauce and cabbage shreds together to get a consistent mix. -- Push the cabbage and meat mixture down to be able to put on the lid. -- Continue cooking on medium-high heat for 4 to 5 minutes, opening the lid and stirring occasionally. -- Add 3 Tbsp of saffron solution and stir well. -- Add the cayenne pepper in and stir well. -- Add ground cinnamon and stir well. -- Cook for another 2-3 minutes while occasionally stirring. -- Right at the end, add 3 Tbsp of fresh lime or lemon juice and stir thoroughly. -- Your cabbage and meat sauce are ready for the rice. Boiling the Rice: -- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil. -- Add 1 Tbsp of vegetable oil and the rice (and brine solution) to the boiling pot. -- Boil the rice, stirring initially to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). This takes about 4 to 5 minutes on my stove top. -- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it. -- Al Dente means the rice grains are cooked on the outer layer but still hard in the center. -- Strain the rice using a colander -- WARNING: Be careful not to burn yourself! -- Run cold tap water through the rice in the colander to wash away some of the starch. -- Repeat the cold water rinse a second time. -- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky. -- Once the rice has been rinsed twice, leave it in the colander to drain and cool down a bit. Steaming the Cabbage and Meat Sauce with Rice: -- Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting). -- Add a mixture of vegetable oil and butter (3 Tbsp of oil and 2 Tbsp of butter). -- Butter is used for flavor and vegetable oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning. -- Add 3 Tbsp of saffron solution to the mixture of oil and butter in the pot. -- Add salt and fresh black pepper to taste. -- Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot. -- Lay down pieces of flatbread or potato slices (whichever you are using for the crunchy bottom layer - tahdig) in the puddle of oil and saffron at the bottom of your pot. -- Bring the colander of cooked rice from the sink to the side of your stove. -- At this point, we are going to alternate layers of the cooked rice with the cabbage/meat sauce in the pot (starting with a layer of rice at the bottom and ending with cabbage/meat sauce at the top. -- Your cabbage/meat layers will be thicker than rice layers, because you have more cabbage/meat than rice. -- Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and cabbage reaching all the way down to the bottom of the pot. -- Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy and ensures the middle of the mound cooks thoroughly. -- Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid. -- A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes. -- Remove the lid and put 6 Tbsp of butter on the top of the rice and cabbage mound. -- Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot. -- Lower the temperature to low setting (dial setting 2/3 out of 10). -- IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where the low setting is on your cooktop to produce the crunchiest rice layer (tahdig) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice! -- Steam the rice and cabbage for 45 minutes. -- After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep. -- To avoid wasting a lot of water for this purpose, you can fill a pot or skillet larger than the pot of rice and place it in the sink. Completing the Kalam Polo: -- After your 45 minutes of steaming the rice and cabbage is complete, lift the lid, remove the towel, and admire the perfection you have made! -- Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)! -- WARNING: Be careful not to burn your hands; the handles are hot! -- This cold bath helps separate the bottom crunchy rice layer (tahdig) from the hot metal pot. -- Remove the pot from the cold-water bath and place on a towel on the kitchen counter (to catch some of the water it carries from the bath it was placed in). Serving the Kalam Polo: -- Remove the contents of the pot in one of two ways: -- Spoon the rice -- Remove the Kalam Polo from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdig layer) and transfer it to your serving platter. -- Remove the crunchy tahdig pieces from the bottom of the pot and place with/around the Kalam Polo or on a separate platter. -- Invert the pot -- Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together. -- This will cause the Kalam Polo and crunchy tahdig layer to drop onto your serving platter -- Place the platter on the counter and gently remove the pot. -- If the crunchy tahdig did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon. -- Serve Kalam Polo as a main dish with a salad -- Shirazi Salad is a perfect match -- or other pickled vegetables (AKA Torshi). Enjoy!
Can't believe you do not have more views or Likes. My wife and I have enjoyed every recipe of yours we have tried, it's been different to our Oklahoma norms. Thank you!
Chef Ben, We did try the Kalam Polo over the weekend and thanks to you and your great instructions it turned out delicious. One more time you made me proud to always be tooting your horn when it comes to great Recipes and delicious meals.
My wife and I are going to try this recipe this coming weekend, I'm certain it will be as delicious as all other recipes you have suggested so far. Thank you again for all you do. Khalil Damvar
I’ve never come across this dish anywhere not even a restaurant, so it must be an authentic and an acquired taste for Persian people. I am going to try it and you’ll definitely hear from me either way it goes! Thanks again for another beauty. 👍🙌
I would also love to see a video of Shirazi Kalam Polo which is so different. I can never seem to get the ratios of the herbs right when making the Shirazi version, though I love both versions. I really wish restaurants would serve Kalam Polo, in LA.
@@LostWithoutHer the two herbs that go into Shiraz Kalam polo tarragon and dill. Use fresh herbs, if possible. I would test and start with maybe a couple of tablespoons of finely chopped tarragon and dill weed and make a batch of Calam polo and see how you like it. From there, you can add or subtract and get it to exactly the way you like it. As often is the case with these recipes, don't worry about, how much you should put in there but worry about what tastes right to you. Make it your own!
@@CafeBagheri I can imagine, that if I lived within driving distance to you, I would be as big as a sumo wrestler, possibly two, and financially in deep red from hiring you as a personal chef, conditions permitting. If you ever open a restaurant in LA, I want to be 1st in line. #dedicatedfan.
This looks amazing and I will definitely attempt it soon! I love that you always add a bit of heat to your dishes. I am concerned that my larger pot may be a bit thin on the bottom, but I'll try it and see what happens. 😅🙏
We do have an in-law and she told us about the bread layer in the bottom of the pot!! I couldn’t imagine it as she was surprised that we don’t do it being half Iranian but born and raised in the Gulf!! 😅 Still I never seen it until NOW!! That looks AMAZING.. explains the reason my cousin gained about 20kg since he got married to her. 😂 Great job .. and that image of yours when you were younger.. 👌🏻👌🏻 Best of wishes.
It’s called pulaao in your dialect and accent!! The dish “polo” which is rice mixed with other ingredients in a pot is originally irainian and other countries learned to do it later so there are other words for it like pilaff, pulaw, pulav, pulaao… whatever you say based on which country to are but the OG word was and is Polo 😂.
KALAM POLO RECIPE
Persian Cabbage, Meat and Rice
Serves: 10 - 12 people
INGREDIENTS:
Cabbage and meat sauce
-- 2 pounds 85/15 or 80/20 ground beef/lamb or stew meat cut into 1/2-inch pieces
-- 1 Large green or red cabbage (~2 pounds/900 grams)
-- 1 medium White/yellow onion (finely diced)
-- 1 clove Garlic (finely minced)
-- 2 Tbsp Tomato paste
-- 1 1/2 tsp Salt
-- 1 tsp Black pepper
-- 1 tsp Ground turmeric
-- 1/2 tsp Ground cumin
-- 1/2 tsp Cayenne pepper
-- 1 tsp Ground cinnamon
-- 4 tbsp Vegetable oil (such as grapeseed oil)
-- 1/4 tsp Ground saffron dissolved in 1/2 cup of hot water to make a saffron solution (We’ll need about 6 Tbsp of saffron solution)
-- 3 Tbsp Fresh squeezed lime (or lemon) juice
Steamed Persian Rice
-- 2 cups Basmati or Jasmine long grain rice
-- 4 tbsp Table salt
-- 2 + 6 Tbsp Unsalted butter
-- 1 + 3 Tbsp Vegetable oil (such as grapeseed oil)
-- 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- Flatbread or a russet potato, sliced into 1/4" thick rounds to be used for the crunchy tahdig at the bottom of the pot
DIRECTIONS:
Cleaning and Brining the Rice:
-- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
-- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
-- Do not rub the rice grains between your fingers.
-- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is clear or almost clear.
-- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt.
-- Stir the saltwater thoroughly.
-- Let the rice sit in the salt brine for at least 1 hour but not more than 4 hours.
Preparing the Cabbage and Meat Sauce
-- In a large skillet, heat 4 tbsp vegetable oil on Medium High.
-- The large skillet will accommodate the volume of shredded cabbage that we will be adding to the onion and meat.
-- Sauté the diced onion while stirring occasionally until translucent (about 1 1/2 to 2 minutes).
-- Add the minced clove of garlic and stir into the onion for another minute.
-- Add the meat and start stirring it into the onion and garlic mixture.
-- If using ground beef, use a fork to break up the meat (a potato masher works best!)
-- Sauté meat, stirring and breaking up occasionally until all the meat changes color (about 10-15 minutes)
-- Add the tomato paste, constantly stirring for another 2 minutes.
-- Stir salt, pepper, turmeric and cumin into the meat mixture.
-- Add 2 Tbsp of water, stir it in and put the lid on the skillet for 2 minutes.
-- The water and steam will help your meat sauce cook thoroughly.
-- Cut your cabbage in half, remove the cores from both halves. Then thinly shred both halves into 1/8-inch strips.
-- Add the shredded cabbage into the large skillet with the meat and start stirring and turning the meat sauce and cabbage shreds together to get a consistent mix.
-- Push the cabbage and meat mixture down to be able to put on the lid.
-- Continue cooking on medium-high heat for 4 to 5 minutes, opening the lid and stirring occasionally.
-- Add 3 Tbsp of saffron solution and stir well.
-- Add the cayenne pepper in and stir well.
-- Add ground cinnamon and stir well.
-- Cook for another 2-3 minutes while occasionally stirring.
-- Right at the end, add 3 Tbsp of fresh lime or lemon juice and stir thoroughly.
-- Your cabbage and meat sauce are ready for the rice.
Boiling the Rice:
-- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
-- Add 1 Tbsp of vegetable oil and the rice (and brine solution) to the boiling pot.
-- Boil the rice, stirring initially to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). This takes about 4 to 5 minutes on my stove top.
-- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it.
-- Al Dente means the rice grains are cooked on the outer layer but still hard in the center.
-- Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
-- Run cold tap water through the rice in the colander to wash away some of the starch.
-- Repeat the cold water rinse a second time.
-- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
-- Once the rice has been rinsed twice, leave it in the colander to drain and cool down a bit.
Steaming the Cabbage and Meat Sauce with Rice:
-- Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
-- Add a mixture of vegetable oil and butter (3 Tbsp of oil and 2 Tbsp of butter).
-- Butter is used for flavor and vegetable oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning.
-- Add 3 Tbsp of saffron solution to the mixture of oil and butter in the pot.
-- Add salt and fresh black pepper to taste.
-- Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot.
-- Lay down pieces of flatbread or potato slices (whichever you are using for the crunchy bottom layer - tahdig) in the puddle of oil and saffron at the bottom of your pot.
-- Bring the colander of cooked rice from the sink to the side of your stove.
-- At this point, we are going to alternate layers of the cooked rice with the cabbage/meat sauce in the pot (starting with a layer of rice at the bottom and ending with cabbage/meat sauce at the top.
-- Your cabbage/meat layers will be thicker than rice layers, because you have more cabbage/meat than rice.
-- Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and cabbage reaching all the way down to the bottom of the pot.
-- Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy and ensures the middle of the mound cooks thoroughly.
-- Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
-- A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
-- Remove the lid and put 6 Tbsp of butter on the top of the rice and cabbage mound.
-- Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
-- Lower the temperature to low setting (dial setting 2/3 out of 10).
-- IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where the low setting is on your cooktop to produce the crunchiest rice layer (tahdig) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
-- Steam the rice and cabbage for 45 minutes.
-- After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep.
-- To avoid wasting a lot of water for this purpose, you can fill a pot or skillet larger than the pot of rice and place it in the sink.
Completing the Kalam Polo:
-- After your 45 minutes of steaming the rice and cabbage is complete, lift the lid, remove the towel, and admire the perfection you have made!
-- Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)!
-- WARNING: Be careful not to burn your hands; the handles are hot!
-- This cold bath helps separate the bottom crunchy rice layer (tahdig) from the hot metal pot.
-- Remove the pot from the cold-water bath and place on a towel on the kitchen counter (to catch some of the water it carries from the bath it was placed in).
Serving the Kalam Polo:
-- Remove the contents of the pot in one of two ways:
-- Spoon the rice
-- Remove the Kalam Polo from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdig layer) and transfer it to your serving platter.
-- Remove the crunchy tahdig pieces from the bottom of the pot and place with/around the Kalam Polo or on a separate platter.
-- Invert the pot
-- Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together.
-- This will cause the Kalam Polo and crunchy tahdig layer to drop onto your serving platter
-- Place the platter on the counter and gently remove the pot.
-- If the crunchy tahdig did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon.
-- Serve Kalam Polo as a main dish with a salad -- Shirazi Salad is a perfect match -- or other pickled vegetables (AKA Torshi).
Enjoy!
11:44 OMG SO delicious. 11:44 I'm waiting for the first feed to go down so I can have more 🤤! ❤thx so much 🌟
You have the perfect kitchen sink !
The best Persian cuisine videos !
Thank you !
I’m already salivating, and I’m only 30 seconds into the video 🤤
Slow down, that’s too fast, and might be gay 😁
I love Iranian food ❤❤❤❤ please share more Iranian recipes
Stumbled upon your page and boy, what a treasure ! Following!
One of my favorite dishes 😅
what a fantastic vid
Thank you for the great recipe 💜
Can't believe you do not have more views or Likes. My wife and I have enjoyed every recipe of yours we have tried, it's been different to our Oklahoma norms. Thank you!
@@jeffmartin6732 I prefer quality over quantity! Slowly, we'll get there....🙏🏼❤️
@@jeffmartin6732 I would appreciate if you share the video link in your social media to help spread the word! 🙏🏼
Good job
Thank you for the video Ben! It's perfect.
Fabulous recipe thank you
Different to what I learnt from my mum.
I will try it.
Your countryman from UK.
Good luck.
@@frankfrank6541 There are as many versions of every dish as there are kitchens! And then of course there are regional variations. Enjoy!
I can’t wait to make it ❤❤❤❤❤❤❤
Chef Ben, We did try the Kalam Polo over the weekend and thanks to you and your great instructions it turned out delicious. One more time you made me proud to always be tooting your horn when it comes to great Recipes and delicious meals.
Beautiful as always.
My wife and I are going to try this recipe this coming weekend, I'm certain it will be as delicious as all other recipes you have suggested so far.
Thank you again for all you do.
Khalil Damvar
can you make a video of how to make Torshi. Great video gonna make this this week.
@@cnorth50 It's on the list.
Why are you so adorable!? Also what kind of pans are those. Thank you😊
@@2-_-B-_-continued
The one used in this video is an old Calphalon skillet. My main set of skillets and pans are HexClad and I love them.
@@CafeBagheri So fancy! Khaylee Mamnoon! ( ;
Very nice recipe. But please don't immerse you hot pan into cold water! The thermal shock can warp it!
@@parsaeye Depends on the pan.
I’ve never come across this dish anywhere not even a restaurant, so it must be an authentic and an acquired taste for Persian people. I am going to try it and you’ll definitely hear from me either way it goes! Thanks again for another beauty. 👍🙌
I would also love to see a video of Shirazi Kalam Polo which is so different. I can never seem to get the ratios of the herbs right when making the Shirazi version, though I love both versions. I really wish restaurants would serve Kalam Polo, in LA.
@@LostWithoutHer the two herbs that go into Shiraz Kalam polo tarragon and dill. Use fresh herbs, if possible. I would test and start with maybe a couple of tablespoons of finely chopped tarragon and dill weed and make a batch of Calam polo and see how you like it. From there, you can add or subtract and get it to exactly the way you like it. As often is the case with these recipes, don't worry about, how much you should put in there but worry about what tastes right to you. Make it your own!
@@CafeBagheri I can imagine, that if I lived within driving distance to you, I would be as big as a sumo wrestler, possibly two, and financially in deep red from hiring you as a personal chef, conditions permitting. If you ever open a restaurant in LA, I want to be 1st in line. #dedicatedfan.
@@LostWithoutHer Thanks for watching. I would appreciate if you share the video link in your social media to help spread the word! 🙏🏼
This looks amazing and I will definitely attempt it soon! I love that you always add a bit of heat to your dishes. I am concerned that my larger pot may be a bit thin on the bottom, but I'll try it and see what happens. 😅🙏
We do have an in-law and she told us about the bread layer in the bottom of the pot!! I couldn’t imagine it as she was surprised that we don’t do it being half Iranian but born and raised in the Gulf!! 😅 Still I never seen it until NOW!! That looks AMAZING.. explains the reason my cousin gained about 20kg since he got married to her. 😂
Great job .. and that image of yours when you were younger.. 👌🏻👌🏻 Best of wishes.
@@hana.the.writer5074 Thanks for watching. I would appreciate if you share the video link in your social media to help spread the word! 🙏🏼
thank you. surely delicious! do you know something that can be substituted for the butter ( but) not margerine.
@@valeriehope5171 Just use a neutral veg oil, like grapeseed or avocado oil.
@@CafeBagheri thank you and for the chunks of butter?
@@valeriehope5171 Same. Pour oil over the mound of rice.
@@CafeBagheri wishing you all the best. salam & shalom.
Video says 85/15 but the pinned comment says 80/20 ground beef. Which is the better option?
Love all of your videos! Merci
@@xixjordan23 Both are okay. Thanks for pointing out the mistake.
My mom used to make it with meatballs. I like this version better. Thank you chef. What brand of pots and pans you use?
@@babakd6271 ... The one used in this video is an old Calphalon skillet. My main set of skillets and pans are HexClad and I love them.
My mom made it with Meatballs, too; I think Azari's use meatballs.
Is this similar to biryani?
@@JohnMoog-ug6bk Same basic technique, yes.
It's called pulaao.
@@nusratzahra5828 You say tomato, we say tomAto! 😂
It’s called pulaao in your dialect and accent!! The dish “polo” which is rice mixed with other ingredients in a pot is originally irainian and other countries learned to do it later so there are other words for it like pilaff, pulaw, pulav, pulaao… whatever you say based on which country to are but the OG word was and is Polo 😂.
Just noticed a big scar on your neck?!! 😮
@@GennaRylot Spinal fusion surgery back in May. I'm doing much better!
Pulav is incomplete without beans
@@ango586 YES! Food is religious for me, too! ✊🏼✊🏼🙌🏼👌🏼🤜🏼👍🏼