Persian Cabbage and Beef Rice

Soak saffron threads in boiling water for a period of 30 minutes. Set aside 1/4 cup of the infused liquid to be used later; reserve the rest for future use.

Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Sear an onion until it reaches a light brown color, taking around 5 to 7 minutes. Introduce ground beef, salt, black pepper, and turmeric into the pan. Cook constantly until the meat is browned and crumbly, approximately 5 to 7 minutes. Cover the pan and cook over low heat for a duration of 15 minutes.

Heat the remaining oil in another pan over medium heat. Cook cabbage until it's tender, taking around 5 minutes. Add cinnamon and ginger to the mixture; stir well to combine ground beef with cabbage mixture. Continue cooking over low heat, covered, for an additional 5 minutes; if the mixture appears dry, add 1 tablespoon of water.

Rinse rice thoroughly and drain excess moisture; transfer it to a pot. Add cold water, butter, and remaining salt. Bring the mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, taking 10 to 15 minutes. Fluff the rice with a fork.

Combine beef mixture with rice; slowly mix to incorporate. Turn heat to low. Add hot water and reserved 1/4 cup of brewed saffron to the rice; cover pot, and let cook until rice is tender, approximately 20 minutes.