Iran — Kalam polo

Shiraz-style kalam polo stands out for its herbs and kohlrabi mixed with rice. Tarragon, dill, basil and leeks form its aromatic vegetable component. Kohlrabi appears as tender pieces among the grains. Here, the focus of flavour is not solely on carrots or a large piece of meat.

Small meatballs are made by combining minced meat with onions and chickpea flour. Scattered through the rice, they make it easy to include a little meat in each mouthful. Together with kohlrabi and herb-scented rice, these small pieces create the dish's distinctive texture.

Kalam polo may be served with yoghurt and fresh herbs. Notice the contrast between the herbs in the rice and the yoghurt's gentle acidity. This Shiraz version does not represent every Iranian polo; it is one distinctive branch of a large family of rice dishes.