Ingredients
Rice & Cherry Mixture
- 1/4 tsp ground saffron
- 1 lb sour cherries, cleaned and pitted
- 3/4 cup granulated sugar
- 2 cups basmati rice
- 1 tbsp kosher salt
- 1/4 cup vegetable oil (or any neutral flavored oil)
- 1 lavash bread
- 4 tbsp butter
Meatballs
- 1 lb ground beef
- 1 medium yellow onion
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 3 tbsp vegetable oil (or any neutral flavored oil)
Garnish
- 2 tbsp slivered pistachios
- 2 tbsp slivered almonds
Instructions
- Bloom the saffron: Sprinkle the ground saffron over 2 cubes of ice and let it melt completely. This will release the vibrant color and aroma, creating the bloomed saffron needed for the dish.
- Prepare sour cherry syrup: In a saucepan over medium heat, combine the sour cherries and granulated sugar. Cook for 15 minutes until the cherries soften but retain their shape. Remove cherries from the pan and continue simmering the syrup for another 10 minutes to thicken. Set both aside.
- Cook the rice: Rinse the basmati rice several times under running water to remove excess starch. Bring a large pot of water to a boil, adding 1 tablespoon kosher salt. Add the rice and boil for 6 to 7 minutes until the grains are tender but still firm in the center when broken between fingers. Drain and rinse quickly with cold water to stop cooking.
- Layer the rice and cherries: In the same pot, pour in the vegetable oil and place pieces of lavash bread on the bottom. Add one-third of the rice, top with half the sour cherries and 4-5 tablespoons of the syrup. Repeat with another third of rice, remaining cherries, and another 4-5 tablespoons syrup. Finish by adding the last third of rice and 3 tablespoons syrup. Use a wooden spoon to poke 5 holes through the rice layers to allow moisture to escape.
- Steam the rice: In a separate saucepan, melt the butter with 1/2 cup water over medium heat. Pour this mixture evenly over the rice and around the pot’s edges. Cover the pot with a lid wrapped in a kitchen towel to trap steam, then cook on medium-low heat for 30 to 40 minutes until the rice is fluffy and fully tender.
- Prepare the meatballs: Grate the yellow onion and squeeze out excess juice, discarding it. In a bowl, mix the grated onion with ground beef, 1 teaspoon kosher salt, black pepper, and turmeric. Form small meatballs approximately 1 inch in diameter. Heat 3 tablespoons vegetable oil in a large nonstick pan over medium heat. Sear the meatballs for about 10 minutes, turning occasionally, until golden brown and cooked through.
- Assemble and serve: Once rice is done, turn off heat and let it sit for 10 minutes. Gently fluff the rice and reserve 1/2 cup to mix with bloomed saffron. Transfer the remaining rice to a serving platter, arrange meatballs atop, then add the saffron-infused rice on top. Garnish with slivered almonds and pistachios before serving.
Notes
- Be careful not to overcook the rice initially; it should be tender but still firm inside to avoid mushiness after steaming.
- Poking holes in the rice layers allows steam to escape and helps develop the signature tahdig crust.
- Lavash bread at the bottom helps create a crispy crust when cooking the rice.
- Blooming saffron over ice helps release its full flavor and gives the rice a beautiful color.
- Use fresh or frozen sour cherries; if unavailable, tart cherries can be a substitute.
- Meatballs can be baked instead of pan-fried for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
