Persian Meatballs with Saffron Rice

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Ingredients

500 g Ground Beef

4 cup Basmati Rice

1 each Onion

1 tsp Saffron (Grounded)

1 tsp Turmeric

1 tsp Black Pepper

4 tsp Salt

6 tbsp Oil

Mix the saffron with 5 tbsp of boiled water and let it set for at least 20 min.
Rinse and drain the rice.
Boil the rice with 3 tbsp salt and 8 cups of water until you can smash each rice between your fingers.
Spread 2 tbsp of oil in the bottom of a large pot, add the rice gently to the pot, then add another 2 tbsp of oil on the top.
Place the lid and cook on medium-low heat about 30 min.
Meanwhile, grate the onions using a blender or grate.
Place the ground beef, onion, turmeric, black pepper and 1 tsp salt in a large bowl, mix them well with your hand until it starts to look like a paste and stick to your fingers.
Make cherry sized meatballs and place them in a non-stick pan.
Add 2 tbsp oil and cook the meatballs until lightly brown.
Mix the cooked rice with saffron mixture and meatballs or serve the saffron rice in the side of meatballs.

Persian meatball with saffron rice is a traditional food from Iran. Serve with additional veggies like roasted eggplant, capsicum or tomatoes.