Saffron rice and Meatballs

500g lean beef mince
2 cloves garlic, minced
1 tsp turmeric powder
1 tsp smoked paprika
1/2 tsp cumin powder
Salt and black pepper to taste
1 large egg
3 tbsp dried bread crumbs
Olive oil, for frying

Saffron rice
1 medium onion, chopped
1 cup basmati rice, rinsed
1 1/2 cups vegetable stock
Zest of 1 small lemon
1/2 tsp turmeric powder
A pinch of saffron

In a large bowl, combine the mince, spices, breadcrumbs and egg. Mix until combined.
Roll the mixture into meatballs and set aside.
Heat oil in a large pan over medium-high heat. Add the meatballs to the skillet and brown on both sides, 4-5 minutes on each side or until cooked. Transfer to a plate and set aside, and continue with the remaining meatballs.
Crumble the saffron threads in a small bowl, add hot water and set aside.
In the same pan, add the onions and cook until golden. Add the rice, vegetable stock, zest, saffron water, and turmeric powder, and mix to combine.
Place the lid on the pan and allow to simmer for 15 minutes or until the rice is cooked through.
Once cooked sprinkle with pomegranate seeds and garnish with fresh coriander. Serve and enjoy!

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