Yellow Pilaf Rice with Spices and Meatballs
Ingredients (for 4 people):
For the pilaf rice:
300 g basmati or long-grain rice
1 medium onion, finely chopped
2 cloves of garlic, minced
1 teaspoon turmeric (for the yellow color)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
600 ml vegetable or chicken broth
2 tablespoons olive oil
Salt and pepper
For the meatballs:
400 g ground meat (beef, lamb, or a mixture)
1 small onion, grated or finely chopped
2 cloves of garlic, crushed
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 bunch fresh parsley or cilantro, chopped
1 egg
3 tablespoons breadcrumbs
Salt and pepper
Oil for cooking
Preparation:
Prepare the meatballs:
In a large bowl, combine the ground meat, onion, garlic, spices, parsley/cilantro, egg, breadcrumbs, salt, and pepper.
Form small meatballs the size of a walnut. Set aside.
Cook the pilaf rice:
Heat the olive oil in a saucepan. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the garlic, turmeric, cumin, and coriander. Stir to coat the onions.
Add the uncooked rice and sauté for 2 minutes, stirring to coat the grains well.
Pour in the hot broth, season with salt and pepper. Bring to a boil, then cover and simmer over low heat for 15-18 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Cooking the meatballs:
While the rice is cooking, heat a little oil in a pan.
Brown the meatballs over medium heat for about 8-10 minutes, turning them regularly, until they are cooked through and golden brown.
Assembling and serving:
Serve the yellow pilaf rice in a dish or on plates, and arrange the meatballs on top.
Garnish with fresh cilantro, and optionally serve with a yogurt sauce or a fresh salad.
Suggestions:
For more flavor, you can add peas or raisins to the rice.
A squeeze of fresh lemon juice just before serving enhances the flavors.