Persian Sour Cherry Rice with Meatballs
Ingredients
- 3 cups rice
- 1/2 cup brewed saffron
- 400g sour cherries
- 1 tablespoon sugar
Meatball
- 300g ground meat
- 1/2 cup brewed saffron
- 1 medium onion
- 1 teaspoon turmeric
- 1 tablespoon chickpea flour
- 1/2 teaspoon coriander powder
- salt and pepper to taste
Preparation
Brew saffron by steeping saffron threads in hot water to create saffron water.
Cook sour cherries with sugar in a pan until the tartness is reduced.
Mix ground meat with chopped onion, saffron water, turmeric, chickpea flour, coriander powder, salt, and pepper, then form into small balls and fry until browned and cooked through.
Rinse and soak rice, parboil in salted water, drain, and steam with saffron water until fluffy.
After the rice is steamed, top it with the cherry mixture and meatballs, and serve.
Tips
Do not use cocktail cherries for this dish.
