Persian Meatballs with Saffron Rice
Succulent and melt-in-the-mouth Persian-style meatballs nested on vibrant, fragrant, and aromatic saffron rice.
Servings 5
Ingredients
For the meatballs
- 500 grams mutton mince
- 1 small onion finely chopped
- 1 tablespoon chopped garlic
- ½ cup cooked rice
- 1 teaspoon lemon rind
- ½ cup chopped mint leaves
- 1 egg
- 1 teaspoon black pepper powder
- 2 tablespoon olive oil
- ½ teaspoon salt or as per taste
For the sauce
- 1 cup chopped onion
- 1 cup chopped tomato
- 3 cups mutton stock
- 1 tablespoon tomato puree
- ½ teaspoon turmeric powder
- ½ teaspoon cinnamon powder
- 2 tablespoon lemon juice
- ½ teaspoon black pepper powder
- ¾ teaspoon salt
Instructions
For the meatballs
- In a chopper, add cooked rice, garlic, chopped mint, onion, and grind to a smooth dry paste.
- In a large bowl, mix together the mutton mince, rice mixture, lemon rind, egg, salt, and pepper to a smooth dough-like mixture.
- Refrigerate the meat mixture for a few minutes and then form it into small meatballs of 1 tablespoon each.
- Heat a flat pan with some cooking oil, and shallow fry the meatballs till golden brown on all sides (for 4 minutes on each side).
- Remove on a plate and keep warm.
For the sauce
- Heat a saucepan with olive oil and fry onion till soft, then add chopped tomato, turmeric powder, tomato paste, cinnamon powder, black pepper powder, and lemon juice and fry for 3 to 4 minutes on medium heat.
- Now add the mutton stock and bring it to a boil. Reduce the heat and slowly add cooked meatballs.
- Season with salt and let it simmer for 15 minutes or till the sauce thickens and meatballs are fully cooked. Serve hot with saffron rice.
Notes
How to make Saffron Rice
INGREDIENTS
- 3 cups basmati rice
- 1 cup chopped dill leaves
- 1/4 cup milk
- Few strands of high-quality saffron
- 5 to 6 tbsp of soft butter
- 1/4 cup dried cranberries (can also use raisins & almonds)
- 1 tbsp vinegar
- Salt
- Preparations: Wash the rice till water looks clear, and soak for 20 minutes. Wash and chop dill leaves. Warm the milk and add saffron strands, crush with a spoon slightly.
- Boil enough water to cook the rice. When water starts boiling, add salt and 1 tbsp vinegar. Then add the soaked rice and cook till 90% done. The rice should be firm and not overcooked. Drain the rice, spread it on a large tray to cool down. Once cooled keep in the refrigerator for 30 to 40 minutes. Divide rice into three parts.
- For Dill Rice: Heat 2 tbsp of butter in a nonstick pan and fry dill leaves for a few seconds. Then add 1/3 of the cooked rice and stir fry till all the leaves get combined with the rice. Remove from heat and keep warm.
- For Saffron rice: Take a small saucepan and add the portion of rice. Drizzle the saffron milk over the rice along with 2 tbsp of butter. Cover with foil and cook on low heat for 15 minutes. Just like dum cooking for biryani.
- For Butter rice: Take another small saucepan and add the remaining part of the cooked rice. Just add butter (2 tbsp) and sprinkle a few drops of fresh drinking water over the rice ( to form steam). Cover with foil tightly and dum cook on low flame for 15 minutes.
- Serve all three rice in a large tray side by side. It can be served with any kind of gravy or curry.