Mahmood Rice

Ali Pasha Pilaf

Cuisine Type
Anatolian Cuisine
Dish Type
Main Course
Main Ingredient
Meat
Cooking Time
30-60 minutes
Rice Variety
Steam Basmati Rice
Serving
4-6 People
Cuisine Type
Anatolian Cuisine
Dish Type
Main Course
Main Ingredient
Meat
Cooking Time
30-60 minutes
Rice Variety
Steam Basmati Rice
Serving
4-6 People

How to Cook?

Soak the rice in water for 30 minutes; drain well.
Knead the ground meat, onion, breadcrumbs, eggs, and spices together; lightly oil your hands and form small meatballs.
Heat some oil in a pan and fry the meatballs until golden.
For the rice, heat 1/2 teacup of olive oil in a pot; gently sauté the drained rice. Add 3 cups of hot water and 1 teaspoon of salt; cover and cook on low heat for 15 minutes.
For the sauce, heat 3 tablespoons of olive oil in a pan; sauté tomato paste and garlic. Add grated tomatoes, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon chili flakes; cook until thickened.
The rice, meatballs, and sauce are ready to serve.

Ingredients

For the rice
2 cups Mahmood Steam Basmati Rice
1/4 cup Olive oil
3 cups Hot water
2 tsp Salt
For the meatballs
500 g Lean ground lamb
1 Onion
3 tbsp Breadcrumbs
2 Eggs
2 tsp Salt
2 tsp Black pepper
1 tsp Thyme
1 tsp Chili flakes
1/2 tsp Cumin
Oil (for frying)
For the sauce
3 tbsp Olive oil
1 tbsp Tomato paste
2 cloves Garlic
5 Tomatoes (grated)
1 tsp Salt
1 tsp Black pepper
1 tsp Chili flakes

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