Ghanbar Polo Shirazi
Ghanbar Polo Shirazi (rice and meatballs) is a tasty Persian dish from the Fars region. It is made of rice, meatballs, pomegranate molasses, fried onions, walnuts, raisins, and, of course, saffron.
The combination of ingredients creates a balanced dish with a mix of savory, tangy, and slightly sweet flavors. It is often served with Shirazi salad.
Yield: Serves 5
- 400 g lean ground beef
- 1 cup soft inside of a baguette
- 2 1/2 cups rice
- 1/4 cup milk
- 2 medium onions (1 sliced, 1 grated)
- 1/2 cup chopped walnuts
- 1/3 cup raisins
- 2 tablespoons butter
- oil
- 1/3 cup pomegranate molasses
- 1 teaspoon turmeric powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground saffron
- salt and pepper to taste
- thin bread like pita bread for Tahdig
Dissolve ground saffron in 4 tablespoons of boiling water and set aside (click for How to Use Saffron).
Place the rice in a large bowl. Pour in lukewarm water, stir, and drain. Repeat this process four times, until the water runs clear. Then soak the rice in lukewarm water with 2 tablespoons of salt for 3 hours.
Meanwhile, prepare the meatballs: Tear the soft inside of the baguette into small pieces and soak in milk for about 10 minutes. Squeeze out the excess liquid.
In a large bowl, combine the ground beef, soaked bread, grated onion, turmeric, cinnamon, salt, and pepper. Mix well until fully combined.
Roll the mixture into small balls, about the size of a walnut.
Heat 4 tablespoons oil in a pan over medium heat. Fry the meatballs for about 8–10 minutes, turning occasionally, until browned and fully cooked. Set aside.
Heat 3 tablespoons of oil in a pan over medium heat. Add the sliced onion and fry until golden.
Then add the raisins and walnuts, and cook for 3–4 minutes.
Add the meatballs, pomegranate molasses, salt, and 2 tablespoons of dissolved saffron. Stir gently to combine and cook for another 5 minutes. Set aside.
To prepare the rice: Drain the soaked rice and set aside.
Pour water into a large non-stick pot, filling it until it is 3/4 full. Add 1 tablespoon of salt and bring to a boil over high heat.
Add the rice to the boiling water and cook uncovered until the rice is slightly tender (but not fully tender), about 8-10 minutes, stirring once or twice. Remove from the stove and drain the rice in a colander.
For assembly: Pour 2 tablespoons of oil into the non-stick pot. Place a layer of thin bread in the pot, ensuring it covers the bottom.
Add half of the rice on top of the bread.
Then, add the meatball mixture.
Add the remaining rice, then pour the rest of the dissolved saffron on top.
Pour 1 cup of water and 3 tablespoons of oil over the rice. Top with butter.
Cover the pot with a lid and cook over medium heat until it begins to steam. Then, wrap a kitchen towel around the underside of the pot lid, ensuring it is secured and away from the heat.
Reduce the heat to medium-low and cook for approximately 45-50 minutes.
When the rice is ready, remove the pot from the heat and transfer the rice to a serving dish.
For the tah-deeg (crispy bread), carefully remove the crusty bottom with a spatula.
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