SAEDNEWS: Dill rice with meatballs and crispy potato tahdig is one of the most authentic and popular Iranian dishes, whose unique aroma and flavor can delight anyone. In this article, we will teach you step by step how to prepare dill rice with meatballs, along with all the tips and tricks of a professional chef.
According to Saednews, Dill rice (Shivid Polo) is one of Iran’s traditional mixed rice dishes prepared in various ways. The combination of fresh or dried dill with Iranian rice creates an aromatic and flavorful dish. When served with juicy meatballs and a golden, crispy potato crust (tahdig), it becomes a complete and memorable meal. This dish not only offers a delightful taste but also presents beautifully, making it ideal for serving guests.
Rice: 3 cups
Dill (fresh or dried): 1.5 cups chopped fresh dill or ½ cup dried dill
Potatoes: 2 medium
Oil, salt, turmeric: as needed
Saffron (dissolved): 3 tablespoons
Ground meat: 300 g
Onion: 1 medium
Chickpea flour: 1 tablespoon (optional)
Salt, black pepper, turmeric: as needed
Grate the onion finely and squeeze out all its juice to prevent the meatballs from falling apart. In a bowl, mix the ground meat, grated onion, chickpea flour, and spices thoroughly. Knead well until the mixture becomes smooth and uniform.
Shape the mixture into small walnut-sized meatballs. Fry them in hot oil until golden brown on all sides and fully cooked. Set aside.
Soak the rice in salted water for a few hours. Bring a pot of water to a boil, then drain the rice and add it to the boiling water. Parboil until the rice is slightly soft on the outside but still firm in the center. Drain it.
Peel and slice the potatoes into rounds. Pour some oil into the bottom of a pot and arrange the potato slices evenly to form a crispy base.
Add a layer of drained rice over the potatoes, then sprinkle some dill and a few meatballs on top. Repeat the layering process until all ingredients are used, finishing with a top layer of dill.
Cover the pot with a lid wrapped in a kitchen towel and increase the heat for a few minutes until steam builds up. Then reduce the heat to low and let it steam for 45–50 minutes.
In the final minutes, mix saffron with a little hot oil and drizzle it over the rice for enhanced aroma and color.
Once fully cooked, gently transfer the rice to a serving dish. Decorate with the remaining meatballs and the crispy golden potato tahdig.
For a richer flavor, fresh dill is recommended due to its stronger aroma compared to dried dill. You can also add a pinch of cinnamon to the meat mixture for a deeper taste.
Serve this dish with yogurt and cucumber or Shirazi salad for a refreshing balance.
Enjoy your meal!
