Persian Rice in Cabbage

Persian Rice in Cabbage Recipe - Vegetarian Dish from Persia

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Persian Rice in Cabbage is a unique and flavorful dish that combines the sweetness of raisins and apples with the savory flavors of cumin and turmeric. This dish is not only delicious but also visually stunning, making it a perfect choice for a special occasion or dinner party.

History

This recipe has its roots in Persian cuisine, where cabbage leaves are often used as a wrapper for various fillings. The combination of rice, fruits, and spices in this dish reflects the rich culinary traditions of Iran.

Ingredients

1 x 2 lb (907 g) green cabbage
1 cup long-grain white rice
1 tbsp olive oil
1 granny smith apple, cored and finely chopped
1 small onion, finely chopped
1 small sweet red pepper, seeded
0.33 cup dried currants or chopped raisins
1 tsp ground cumin
2 cup hot water
0.25 tsp crumbled saffron threads or ground turmeric
0.5 tsp salt

How to prepare

Core the cabbage but keep it whole.
In a large pot, heat the cabbage and enough water to cover until boiling over high heat. Reduce the heat to simmer and cook for 7 minutes.
Drain the cabbage and set it aside until cool enough to handle.
Meanwhile, prepare the rice.
In a large skillet, heat the oil over medium heat.
Add the onion and red pepper, sauté for 5 minutes.
Stir in the cumin and saffron, cook for 2 minutes, then stir in the rice, apple, and currants. Cook for another 2 minutes.
Add water and salt to the rice mixture.
Heat the mixture to boiling, then reduce the heat to low, cover, and cook for 12 minutes (the rice will be undercooked).
Remove the rice mixture from heat and set it aside.
Remove the 12 best-shaped, largest leaves from the cabbage.
Trim the ribs so they are the same thickness as the leaves.
Oil the inside of an 8-inch metal colander.
Line the bottom and inside of the colander with cabbage leaves.
Spoon the rice filling into the cabbage "bowl", packing it tightly.
Top with the remaining 4 cabbage leaves, tucking the ends of the leaves inside the colander to cover the filling completely.
Fill a large pot (one big enough to fit the colander inside) with about 1 inch of water.
Place the colander with the stuffed cabbage in the pot and heat it to simmering.
Cover and steam the cabbage for 20 minutes.
Remove the colander with the cabbage from the pot and let it cool for 10 minutes.
Place a flat serving plate upside down on top of the colander, then hold the plate and colander firmly together and turn them over.
Gently lift the colander off the cabbage and serve.

Variations

Add ground lamb or beef to the rice filling for a meatier version of this dish.
Substitute the raisins with dried apricots or dates for a different flavor profile.

Cooking Tips & Tricks

Be sure to core the cabbage carefully to keep it intact while boiling.

- Use a metal colander for steaming the stuffed cabbage to ensure even cooking.

- Make sure to pack the rice filling tightly inside the cabbage leaves to prevent it from falling apart during steaming.

Serving Suggestions

Serve Persian Rice in Cabbage with a dollop of yogurt on the side and a sprinkle of fresh herbs such as parsley or mint.

Cooking Techniques

Steaming the stuffed cabbage in a metal colander ensures that the rice filling cooks evenly and retains its shape.

Ingredient Substitutions

You can use brown rice or basmati rice instead of long-white rice.

- Substitute the sweet red pepper with bell pepper or jalapeno for a spicier kick.

Make Ahead Tips

You can prepare the rice filling and stuff the cabbage leaves ahead of time, then steam the dish just before serving.

Presentation Ideas

Garnish the dish with a drizzle of olive oil and a sprinkle of ground cumin for an elegant presentation.

Pairing Recommendations

Serve Persian Rice in Cabbage with a side of grilled vegetables or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Persian Rice in Cabbage contains approximately 200 calories.

Carbohydrates

Each serving of Persian Rice in Cabbage contains approximately 35 grams of carbohydrates.

Fats

Each serving of Persian Rice in Cabbage contains approximately 4 grams of fats.

Proteins

Each serving of Persian Rice in Cabbage contains approximately 2 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains nuts (raisins) and may not be suitable for those with nut allergies.

Summary

Persian Rice in Cabbage is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Persian Rice in Cabbage is a delightful dish that combines the flavors of the Middle East with a unique presentation. This recipe is sure to impress your guests and become a new favorite in your repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was passed down to me by my dear friend Fatima, who hailed from Iran and was a master in the kitchen. She taught me the art of Persian cuisine, and this dish in particular has a special place in my heart.

I remember the day Fatima first showed me how to make Persian Rice in Cabbage. We were in her cozy kitchen, surrounded by the aroma of spices and herbs. She explained that this dish was a traditional Persian recipe, passed down through generations in her family.

Fatima began by carefully selecting a large head of cabbage, gently peeling off the outer leaves and placing them in boiling water to soften. She then mixed together a fragrant blend of basmati rice, ground lamb, onions, garlic, and a medley of spices. The scent of cumin, cinnamon, and turmeric filled the air as she worked her magic.

As the rice mixture simmered on the stove, Fatima deftly removed the softened cabbage leaves from the pot and carefully spread them out on a clean surface. She then spooned a generous amount of the rice mixture onto each leaf, rolling them up tightly into neat little parcels.

Once all the cabbage rolls were assembled, Fatima placed them in a baking dish and poured a rich tomato sauce over the top. She covered the dish with foil and popped it into the oven to bake, allowing the flavors to meld together and the cabbage to soften further.

As the dish cooked, Fatima regaled me with stories of her childhood in Iran, where food was a central part of everyday life. She spoke of large family gatherings, where the table was always laden with fragrant rice dishes, succulent meats, and an array of colorful salads and side dishes.

I listened intently, soaking in every word and savoring the memories she shared. Fatima's passion for cooking was infectious, and I found myself captivated by her tales of culinary adventures and culinary traditions.

Finally, the timer beeped, signaling that the dish was ready. Fatima carefully removed the foil from the baking dish, revealing the golden-brown cabbage rolls nestled in a pool of savory tomato sauce. The aroma that wafted from the oven was intoxicating, and my mouth watered in anticipation.

We sat down at the table, and Fatima served up the steaming hot cabbage rolls, garnished with a dollop of tangy yogurt and a sprinkling of fresh herbs. The flavors were out of this world - the tender cabbage, the fragrant rice, the spiced lamb, and the rich tomato sauce all melded together in a symphony of taste.

As I took my first bite, I was transported to another time and place. I could almost hear the bustling streets of Tehran, the call to prayer echoing through the air, the laughter of children playing in the courtyard. It was a magical moment, and I knew that this recipe would become a cherished part of my own culinary repertoire.

From that day on, Persian Rice in Cabbage became a staple in my kitchen. I shared the recipe with friends and family, passing on the tradition that Fatima had so generously shared with me. Each time I made the dish, I felt a connection to her and to the rich tapestry of Persian cuisine that she had introduced me to.

And so, whenever I prepare this dish, I think of Fatima and the bond we shared over our love of food and cooking. Her spirit lives on in every bite of Persian Rice in Cabbage, a delicious reminder of the power of culinary traditions to connect us across time and distance.