Sumac Polo (Persian Sumac Rice with Meatballs)
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!
Servings: 6
Ingredients
Bloomed Saffron
- 6 strands 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
Calories: 580kcal | Carbohydrates: 53g | Protein: 18g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 455mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg