Full Recipe
Author
Behzad Jamshidi |
Description
"An Iranian variation on the popular bulgur based Saudi dumpling kibbeh, saffron scented jasmine rice replaces the tradition steamed wheat in the exterior of this dumpling, and the mince meat in place of pine nuts features tender cooked tour dal. The filling is spiced with the fragrant flavors of advieh, the utilitarian Persian blend which gives way to generous notes of black pepper, cumin, coriander, clove, and nutmeg among many other spices. Virtually any meat filling can be used here though beef and lamb are most traditional. These dumplings were a staple of our childhood, exemplifying the regional influences that my mother grew up with in her small town of Khorramshahr, Khuzestan in the South of Iran, where many of the bordering countries from Iraq, Kuwait & Saudi Arabia enriched the expanse dinner tables and recipes of this province, creating very regionally specific hybrid recipes influenced by two or more cultures. These crispy rice dumplings are best made the day of and shallow fried and enjoyed right away."
