SUMAC POLO

Sumac Polo is a Persian layered rice dish with meatballs and tomato, flavored with tangy sumac offering a bright, savory balance of citrusy and rich flavors.

Sumac Polo (Rice with Sumac Meatballs & Tomatoes)

Ingredients

• 500 g minced meat

• 1 medium onion, finely chopped

• 1 tsp turmeric

• 1 tsp black pepper

• 2–3 tbsp sumac, divided

• 500 g mini tomatoes

• Saffron water

• 5 tbsp oil, divided

• 400 g basmati rice

• 2 tsp salt, divided

Instructions

In a bowl, combine:

• Minced meat

• Finely chopped onion

• 1 tsp salt

• Black pepper

• Turmeric

• 1 tsp sumac

Mix well until fully combined.

Shape into meatballs about the size of a walnut.

Heat 1 tbsp oil in a pan over medium heat.

Brown the meatballs on all sides (they do not need to be fully cooked).

Remove and set aside.

In the same pan, add the mini tomatoes.

Sauté for about 5 minutes, until slightly softened.

Set aside.

Wash the basmati rice until the water runs clear.

Bring a large pot of water , add:

• Rice

• Remaining 1 tsp salt

• 1 tbsp oil

Cook until the rice is half-cooked (soft on the outside, firm in the center).

Drain well.

Add 3 tbsp oil to the pot and drizzle in a little saffron water.

Layer the rice

Half of the rice

Sprinkle 1 tbsp sumac

Arrange meatballs evenly on top

Add tomatoes

Sprinkle another 1 tbsp sumac

Add remaining rice

Pour remaining saffron water over the rice

Wrap the lid with a clean tea towel and cover the pot tightly.

Cook over low heat for 45 minutes, allowing the rice to steam and form tahdig.

Serve with Salad Shirazi on the side.