Back to 4 servings rice 2 cups basmati rice, rinsed until the water runs clear and soaked 1 hour in salted water 8 cups water, salted, for parboiling 1.5 tablespoons salt, for the parboiling water, plus more to taste 0.5 teaspoon saffron threads, ground and dissolved in 2 tablespoons hot water 2 tablespoons butter or ghee, for the tahdig; oil also works 2 tablespoons plain yogurt, for the tahdig base 0.5 cup fresh dill, finely chopped 0.5 cup fresh parsley, finely chopped 0.5 cup fresh basil, finely chopped 0.5 cup chives or green onions, finely chopped cabbage 1.5 pounds green cabbage, shredded, about 6 cups 1 tablespoon advieh, Persian spice blend 1 teaspoon ground cumin, or 1 tablespoon cumin seeds 1 tablespoon fresh ginger, grated 1 teaspoon red pepper flakes, Aleppo-style preferred 0.5 teaspoon salt, or to taste meatballs 1 pound ground beef, lamb or veal, for the meatballs 1 large onion, grated and squeezed of excess liquid 0.75 teaspoon salt 1 teaspoon turmeric 1 teaspoon black pepper, freshly ground 4 tablespoons olive oil, divided
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1 Step 1: Rinse the rice 4 to 5 times until the water runs clear, then soak it in fresh salted water for at least 1 hour and drain.2 Step 2: Knead the grated onion, meat, salt, turmeric and pepper together by hand until smooth, then shape into hazelnut-sized meatballs, about 60.3 Step 3: Warm 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them for about 4 minutes, rolling them so every side turns golden. Cook until an instant-read thermometer in the center of a meatball reads 160°F (71°C) and the inside is no longer pink, then transfer to a plate.4 Step 4: Heat the remaining olive oil in a large pan over medium heat, bloom the cumin, ginger, red pepper flakes and advieh for 1 minute, then add the cabbage and cook 5 to 6 minutes until wilted but still slightly crisp. Season with salt, then stir in the meatballs and the chopped herbs and set aside.5 Step 5: Fill a large pot with 8 cups of salted water and bring it to a vigorous boil. Add the drained rice and boil without a lid for 5 to 6 minutes, until the grains have softened on the outside but still have a firm bite at the center. Pour into a colander and drain thoroughly.6 Step 6: Heat the butter or ghee in a heavy nonstick pot over medium heat. Mix 1 cup of the parboiled rice with the yogurt and 1 tablespoon of the saffron water, then press it evenly into the base of the pot to form a crust about 1/4 inch thick.7 Step 7: Layer the remaining rice and the cabbage-meatball mixture in three rounds, finishing with rice. Drizzle with the rest of the saffron water, poke a few holes through the rice with a ladle handle, then cover with a towel-wrapped lid pressed down firmly.8 Step 8: Set the pot over medium heat for 10 minutes so the bottom crust can form, then lower the heat to medium-low and steam for 35 minutes. The rice should be tender throughout and the edges of the crust crisp and golden brown. The meatballs are done when an instant-read thermometer inserted into one reads 160°F (71°C) and the centers are no longer pink.9 Step 9: Rest the pot off the heat, covered, for 5 minutes. Scoop out a little saffron rice for garnish, mound the rice on a platter, then lift out the tahdig and serve alongside, garnished with the reserved rice and herbs.getsaucepan.com/r/e053c3fd-c67b-5c7f-9445-8d0d4e8ce8ab
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