Persian red rice with minced beef and pomegranates

Name: Persian red rice with minced beef and pomegranates
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Head (approximately 500 g) White cabbage; 1 Onion; 2 Pomegranates (approx. 400 g each); 150 ml Vegetable broth; 200 g Long grain rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 350 g Minced beef; 4 TABLESPOONS Tomato paste; 1 TABLESPOON Butter; 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Head (approximately 500 g) White cabbage
1 Onion
2 Pomegranates (approx. 400 g each)
150 ml Vegetable broth
200 g Long grain rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
350 g Minced beef
4 TABLESPOONS Tomato paste
1 TABLESPOON Butter
1/2 bunch Parsley

Directions

1
Remove the outer leaves from the cabbage. Cut the cabbage into slices. Cut the hard stalk from the slices. Cut cabbage into strips. Peel and finely chop the onion. Halve 1 pomegranate and squeeze it with an orange press.
2
Fill up juice with broth to approx. 300 ml. Cook rice in boiling salted water according to package instructions, but with a total of 2-3 minutes less cooking time. Heat oil in a pan. Steam cabbage for 4-5 minutes while turning, season with salt and pepper and remove.
3
Add minced meat to the hot frying fat and fry until crumbly, add diced onion and fry briefly. Season with salt and pepper, add the remaining stock and stir in tomato paste. Mix minced meat with cabbage.
4
Melt the butter in a pot and remove from the heat. First layer half the rice, then half the mince mixture in the pot. Repeat the process with the remaining ingredients. Steam covered for about 20 minutes. Cut open 1 pomegranate and scrape out the seeds.
5
Wash the parsley, dab dry, pluck the leaves from the stalks and cut them roughly. Mix parsley and pomegranates. Sprinkle minced meat with pomegranate seed mixture.