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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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