Saffron Rice Balls

Kobeh-ye Kordi

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Preparation info

  • Makes

    20

    balls
    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Traditionally, the filling of these rice balls is made with lamb and deep-fried. If you want to try them the traditional way: For the filling, add ½lb/225g of ground lamb with the onion in step 3 and reduce the walnuts to 2 tablespoons. I prefer to make them vegetarian and bake them in the oven. For the

Ingredients

Method