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Persian Meatballs with Crunchy Rice


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I came across some Persian recipes recently and thought they would fit my new (and untried) Solidteknics steel pan.  I thought the pan was the right shape for the crunchy rice recipe and could pull double duty to cook the pomegranate glazed turkey meatballs.  The rice recipe is saffron rice with a crunchy crust and with a layer of Barberries mixed in and is well suited to this pan.  The glazed turkey meatballs worked great in the pan with the Joe cranking at 450.  This was a cook with many firsts for me:  the pan, Barberries and using pomegranate molasses.  Of all of them, if you don't have pomegranate molasses in your kitchen, get some.  I can see that as something I will us often in the future.  The pan is a keeper.  As for the Barberries...use raisins, they're cheaper.  The two recipes (plus more) are here: https://link.epicurious.com/click/23254089.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Great looking cook, Dan!

 

I do a fair few Persian type recipes and crusted rice has long been a staple in this house. Our kids almost fight for the best bits. Ironically, we call it "that horrible burned rice".

 

I've never done it on the Kamado though. I used to do it on the hob, then ended up with a rice cooker and now do it in that. Which is super easy and gets great results.

 

 

 

 

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On 5/2/2021 at 6:24 AM, adm said:

Great looking cook, Dan!

 

I do a fair few Persian type recipes and crusted rice has long been a staple in this house. Our kids almost fight for the best bits. Ironically, we call it "that horrible burned rice".

 

I've never done it on the Kamado though. I used to do it on the hob, then ended up with a rice cooker and now do it in that. Which is super easy and gets great results.

 

 

 

 

In researching the ingredients and recipes it became apparent that the pursuit of the crust of the crusty rice in the Tachin.often became the start of family feuds to last for generations.  I thought the pecan pie wars of the South were scary, but this is ancient.

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  • 1 month later...
On 5/1/2021 at 9:18 PM, daninpd said:

That recipe link I posted leads all of you down the Epicourious rabbit hole.  Try a Google search for Kufteh-Ye Pesteh-o Anar  because that's the recipe you need to try, meatballs with lots of parsley, cilantro and tarragon.  Very yummy.

Can you please let us know, how you made the rice with Kamado?Did you put the pan while covered in the Kamado and leave the kamado closed for a while? At what temperature and how long? Thanks

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On 5/4/2021 at 11:27 PM, daninpd said:

In researching the ingredients and recipes it became apparent that the pursuit of the crust of the crusty rice in the Tachin.often became the start of family feuds to last for generations.  I thought the pecan pie wars of the South were scary, but this is ancient.

Dan, this looks fantastic. I saw Samin Nosrat make the rice with her mother on Netflix (

), but it looked way too hard. Kudos to you for trying. The meatballs look great, also. Great job exploring an unfamiliar (for most of us) cuisine. Pomegranate molasses is the BOMB, there is a recipe in for it in ATK's Mediterranean Diet cook book (https://www.amazon.com/dp/1940352649/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=3ac1b3cd25d9eee53ff7478956d85a97&hsa_cr_id=4823649110501&pd_rd_plhdr=t&pd_rd_r=2ba1bbb7-e8e6-4f70-a9c1-060d97c3f85d&pd_rd_w=fRDuL&pd_rd_wg=HV6md&ref_=sbx_be_s_sparkle_mcd_asin_0_img). Great job all around, and thanks for sharing.

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