Kalam Polow Shirazi (Shirazi Seafood Rice)

Discover the aromatic wonders of Iranian cuisine with a magnificent coastal twist on Kalam Polow Shirazi (Persian Seafood and Cabbage Rice). Hailing from the historic and poetic city of Shiraz, this vibrant dish traditionally relies on earthy cabbage and fresh herbs. This unique variation elevates the classic by introducing tender shrimp and flaky white fish, creating an unforgettable symphony of flavors. The long-grain Basmati rice beautifully absorbs the warm, golden spices and the delicate umami of the seafood, making it a perfectly balanced and deeply satisfying centerpiece for your summer dining table.

Prep Time
20 mins

Cook Time
30 mins

Total Time
50 mins

Yield: 4 Servings Total Calories: 2200 kcal

🛒 Ingredients You'll Need

The Persian Rice Base:

• 300g premium Basmati rice (rinsed thoroughly until the water runs clear, then soaked for 30 minutes)
• 100g white cabbage (finely shredded)
• 50g fresh cilantro (finely chopped)
• 30g fresh dill (finely chopped)

The Seafood:

• 200g large fresh shrimp (peeled and carefully deveined)
• 150g firm white fish fillet (cut into bite-sized chunks)

The Golden Spice Blend:

• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 3 tbsp neutral vegetable oil
• Sea salt and freshly ground black pepper to taste

👨‍🍳 Step-by-Step Cooking Guide

1. Prepare the Basmati: Soaking the rice is a non-negotiable step in Persian cooking. After washing the rice to remove excess surface starch, let it soak in cold water for exactly 30 minutes, then drain it completely. This ensures the grains remain long, distinct, and fluffy.
2. Bloom the Spices: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cumin, turmeric, and cinnamon directly into the warm oil. Stir continuously for about 30 seconds to "bloom" the spices, releasing their deep, earthy aromas.
3. Sear the Seafood: Add the prepared shrimp and fish chunks to the fragrant, golden oil. Sauté gently just until the outside of the seafood changes color and becomes opaque. Do not overcook them at this stage!
4. Fold in the Greens: Toss the shredded cabbage, chopped cilantro, and dill into the pot. Gently fold everything together until the vegetables are slightly softened and vibrantly coated in the spice mixture.
5. The Persian Simmer: Add the drained Basmati rice to the pot. Pour in just enough water so that the liquid level is slightly above the surface of the rice. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and simmer undisturbed for about 20 minutes until the rice is fully cooked and has absorbed all the liquid.
6. Fluff and Serve: Remove the pot from the heat. Take off the lid and use a fork to very gently fluff the rice, separating the grains without mashing the delicate seafood. Serve hot and enjoy the incredible layers of flavor!

💡 Persian Culinary Secrets

• The Magic of Saffron: For an authentic, restaurant-quality upgrade, bloom a tiny pinch of ground saffron threads in a tablespoon of hot water and drizzle it over the rice just before serving. The aroma and color are unmatched!
• Texture and Crunch: Persian rice dishes are often celebrated for their contrasting textures. Try garnishing your finished Kalam Polow with toasted slivered almonds or chopped pistachios for a delightful, buttery crunch.
• Seafood Quality: Because the seasoning is designed to enhance rather than mask flavors, ensuring your shrimp and fish are incredibly fresh is the key to a sweet, clean-tasting dish.