Try this easy and delicious Persian inspired dish. This dish pairs perfect with Saffron infused rice, oven broiled tomatoes and tahini sauce. This dish is great because you can make it in big batches if your cooking for a big crowd and its so easy to prepare.
Persian style meatballs with saffron rice, oven broiled tomatoes, and homemade tahini sauce served with salad.
- 1 1/2 pounds ground beef, or lamb or turkey or chicken *this dish will work with any meat of your choice. Ground lamb would work best.
- 1 yellow onion, grated or finely minced
- 2-3 garlic cloves, finely minced or squeezed
- 1 egg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt & Pepper
- 3-4 tomatoes for roasting
- 1 1/4 cup Basmati Rice
- few pieces of Saffron
- 1 cup boiling water
- olive oil
- 1/4 cup Tahini
- 1/4 cup Warm water *you may need to adjust amount of water depending on the thickness of the sauce
- 1 lemon fresh squeezed
- handful coriander leaves or cilantro, finely chopped
- 1 clove garlic
- Salt and Pepper
In a large bowl, combine all ingredients and mix well.
Take about a tablespoon full of the meat mixture and form into a ball using the palm of your hands. Set on a platter.
Preheat a large skillet on high, add olive or canola oil. Place your meatballs in the skillet and brown on all sides. About 1-2 minutes per side.
Reduce heat and cover with lid. The meatballs will release its juices and let that simmer for about 10 minutes.
While the meatballs are cooking prepare the rice.
Place the saffron into a small bowl. Pour in 1 cup boiled water and set aside for about 5 minutes to steep. The water will turn into a beautiful golden color.
Preheat a non-stick pot, add about 1 tablespoon of olive oil.
Rinse the rice well in cold water.
Add the rice to the heated pot with oil. Cook or toast the rice for about 2 minutes, stirring frequently.
Pour in the Saffron water mixture with the Saffron leaves. Add salt and stir.
*Adjust your water more or less depending how much rice you are using. The water level should come up slightly above the rice.
Bring to a boil, cover with lid and reduce the heat to low. Let it simmer until all the water has been absorbed. About 10-15 minutes. Fluff rice with fork when done.
Prepare a flat sheet pan covered with parchment paper or aluminum foil.
Slice the tomatoes in half and place them skin side up on the sheet pan.
Place the sheet pan on the top rack in the oven and broil for about 5-10 minutes until the skin has charred a bit. Remove from the oven, let rest and sprinkle with some sea salt. Serve warm.
Combine tahini and water. Stir well. You may need to adjust the water amount to thin out the sauce.
Squeeze one lemon. Add your chopped cilantro, garlic, and seasonings. Stir or whisk well to combine.