Editorial sample recipeIranianintermediateGluten-FreeHalalDairy-Free

Iranian Herb And Rice Meatballs In Saffron Tomato Broth

Name: Iranian Herb And Rice Meatballs In Saffron Tomato Broth
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 500 g halal ground beef; 150 g cooked basmati rice, cooled completely; 1 medium yellow onion, grated and excess juice squeezed out; 30 g fresh cilantro, finely chopped; 15 g fresh mint, finely chopped; 2 tbsp chickpea flour; 1 tsp advieh spice mix, ground cinnamon, cumin, and cardamom mix; 3 tbsp tomato paste; 0.25 tsp saffron threads, bloomed in 2 tbsp warm water

Succulent ground beef meatballs blended with cooked basmati rice and fresh herbs, poached in a fragrant saffron and warm spice broth.

Prep: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Iranian Herb And Rice Meatballs In Saffron Tomato Broth

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: Knead the meatball mixture by hand for 5 minutes until very sticky and uniform, then form into 8 medium-sized firm spheres.

Step 3: Heat 2 tablespoons of olive oil in a wide shallow pan over medium heat and cook tomato paste for 2 minutes until dark red.

Step 4: Pour 3 cups of water and bloomed saffron into the pan, add a pinch of salt, and bring the broth to a soft simmer.

Step 5: Gently lower the meatballs into the broth in a single layer, ensuring they are partially submerged.

Step 6: Cover partially, reduce heat to medium-low, and simmer gently for 30 minutes without boiling rapidly until cooked through.

Cooking tips

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.

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