Kelem Plaw: که له م پڵاو/ کلم پلو

 This authentic Kurdish dish is fantastically flavorful. Both sweet and sourness makes you non stop eating it, as such be careful.

There are two ways to prepare this delicious dish as follow:

1)One hard Exquisite  way, 

2) one healthy, simple way. 

If you like the first way follow my direction step by step. 

If you like the healthy way skip all the direction and look at the end of this post. 

if you are my twin, feel free to make them both to try them out and see which one you like for next time. 

Ingredients for Kelem Plaw: که له م پڵاو/ کلم پلو

Cabbage

Rice (either basmati or if you prefer Round rice you should know that it is fast-cooking, soft and very sticky. During cooking this rice partly emits starch and absorbs more water than usual.)

Lam or meat preference or ground beef

Oil

Lots of onion

Butter

Raisin (Black small and Soltani per preference)

Salt

Pepper

zereshk

 Pomegranate paste

Ghen(not sugar, sugar cane)

Citrus powder(Lemon or lime crystal)

Fresh lemon

Turmeric

Somagh

zest  

Fresh herbs( parsley, mint, del, green onion,)

One piece of garlic

water or broth

How to prepare this dish: This is for 8 people

You prepare four  ingredients simultaneously to spare time. 

Your cabbage

Your rice

Your meat 

your herbs 

1) In your first pot/skillet: 

wash the cabbage as a whole and cut it on cutting board to medium pieces. leve them medium heat to  soften with very only one cup of water. Cabbage releases water while cooks, if you have extra water when the color start changing do not through them away. safe it for later. Then start satiate it with one big sliced onion  . 

2) In your second pot/skillet:

wash two cups of rice (  I prefer long rice over round one, I don't like too sticky rice) leave it in water and salt (Remember two cups of rice with all those ingredients is enough for 8 people). cook it half through. Turn it off.

3)In your third pot/skillet:

Meat: fry two pounds ground beef with one onion add a little salt a little zest, one grinded garlic mix it well to avoid stickiness of the meat. lower heat it 

4) In your 4th pot/ skillet 

wash two onions slice it from top to bottom (not from belt) while it is up wash your raisins and ( if you want to add zereshk) and Satiate it very well to get orange and add  and a dash of turmeric, turn it off. Be careful no to burn the raisin and zereshk, they are sensitive to heat. 

 5) wash all your herbs (before cutting them),  chop them to medium to small pieces. Keep them on the cutting board

6) the Syrup: add sugar cane, citrus powder, fresh lemon, a small dash of brown somagh, two tbs of pomegranate paste,  one cup of water (or meat broth if you have it). 

Last but not least 

Now: Add all your ingredient to your rice pot. your ready ground beef, ready mixed onion &.., ready chopped uncooked fresh herbs, the syrup, piece of butter. Stir them well, let them cook together with medium to low. Remember the pot is heavy, be careful to stir it after 10 minute not o stick to the bottom. make hole and leave it to have a delicious bnkr/tahdig as well. 

Serve, eat, and enjoy with your loved one. Noshi gian  

Second way of making this dish

cut your cabbage, chop your herb, slice your onion, along with all other ingredients  add them all to the rice. add two cups of water, mix them well. Leave it on medium low for an hour. Your dish is ready. 

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