Sumac Polo (Persian Sumac Rice with Meatballs)
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
580 kcal
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Course
Main Course
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Cuisine
Persian
Sumac Polo (Persian Sumac Rice with Meatballs)
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Sumac polo is a delicious Persian dish made with rice, lots of sumac, meatballs and tomatoes. With a crispy rice tahdig, this dish offers all the classic components and so much flavor!
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Ingredients
Bloomed Saffron
- 6 trands saffron
- 2 cubes ice
Meatballs
- 1 lb ground beef 85% lean
- 1 white onion grated and excess juice discarded
- 1/2 tsp Turmeric
- 1 1/2 tsp sumac
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Sumac Rice
- 3 tbsp olive oil
- 2 cups Nature Fresh Farms Zens and Glows Cherry Tomatoes on the Vine
- 2 cups basmati rice
- 2 tbsp avocado oil
- 6 tbsp sumac
Instructions
Bloomed Saffron
- Grind the saffron using a pestle and mortar. Place the ice cubes in a bowl and add the ground saffron. Let the ice melt, the red liquid is going to be your bloomed saffron.
Meatballs
- In a bowl mix the ground beef with grated onion, turmeric, sumac, salt and pepper. Shape into small meatballs (1 inch diameter) and set aside.
- Heat the olive oil in a pan over medium high heat. Sear the meatballs for 2 to 4 minutes until they are brown on all sides. There is no need for the meatballs to cook completely at this stage. Set the meatballs aside.
Sumac Rice
- Heat 1 tablespoon olive oil in a pan over medium high heat. Sear the tomatoes until they slightly wilt and burst. Set them aside.
- Wash the rice a few times to remove the excess starch. Place the rice with 2 tbsp olive oil in a 2.5 quart pot and fill the pot with water until it covers 1 inch over the rice. Place the pot over medium high heat. Bring to a boil and cook until the water has almost evaporated. Drain into a colander and rinse the rice with cold water so the cooking stops. Clean and dry the pot.
- Pour the avocado oil into the same pot. Mix 3/4 cup rice with 2 tablespoons of the bloomed saffron. Spoon the saffron infused rice into the pot, making sure it covers the bottom of the pot completely. Press firmly with the back of a spoon.
- Add 1/3 of the white rice and press firmly. Top with 2 tablespoons sumac, half of the tomatoes and half of the meatballs. Add another 1/3 of the rice with 2 more tablespoons of sumac and the rest of the seared tomatoes and meatballs. Finish with the rest of the rice, the remaining 2 tablespoons of sumac and the remaining of the bloomed saffron.
- Place 2 kitchen paper towels on the pot (not touching the rice) and cover with the lid. Place on medium heat and cook for 45 to 50 minutes.
- Let the rice sit for 5 minutes, uncover, place a plate on the pot and flip. Gently lift the pot to reveal the golden tahdig. Alternatively, you can scoop the rice, meatballs and tomatoes onto a platter, break the tahdig into pieces and serve it on a separate plate.
Notes
- Sumac has a tart flavor and it's the main flavor of this dish, make sure to use the amount mentioned in the recipe.
- Store the leftovers in an airtight container and refrigerate for to 4 days. Reheat in a small pan or pot over medium heat with 1 tablespoon of water.
Nutrition Information
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Calories
580kcal
(29%)
Carbohydrates
53g
(18%)
Protein
18g
(36%)
Fat
32g
(49%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
455mg
(19%)
Potassium
453mg
(13%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
6IU
(0%)
Vitamin C
7mg
(8%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 455mg | 19% |
| Potassium | 453mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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