Iranian · intermediate
Iranian Herb And Rice Meatballs In Saffron Tomato Broth
Succulent ground beef meatballs blended with cooked basmati rice and fresh herbs, poached in a fragrant saffron and warm spice broth.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large bowl, combine ground beef, squeezed grated onion, cooked rice, chopped cilantro, chopped mint, chickpea flour, advieh spice mix, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 02
Knead the meatball mixture by hand for 5 minutes until very sticky and uniform, then form into 8 medium-sized firm spheres.
- 03
Heat 2 tablespoons of olive oil in a wide shallow pan over medium heat and cook tomato paste for 2 minutes until dark red.
- 04
Pour 3 cups of water and bloomed saffron into the pan, add a pinch of salt, and bring the broth to a soft simmer.
- 05
Gently lower the meatballs into the broth in a single layer, ensuring they are partially submerged.
- 06
Cover partially, reduce heat to medium-low, and simmer gently for 30 minutes without boiling rapidly until cooked through.
A LITTLE KITCHEN KNOW-HOW
Poached Meatball Emulsification
Kneading ground meat thoroughly with binders creates protein bonds that hold delicate rice-stuffed meatballs intact while gently simmering directly in broth.
Notes from the kitchen
- Squeezing excess juice from grated onions is crucial to prevent meatballs from breaking apart in liquid.
- Avoid a heavy boil when poaching meatballs to maintain their soft, uniform shape.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
