Eggplant Sumac Meatballs with Saffron Rice

Method12 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 375F. Line a baking sheet with aluminum foil and coat with non stick spray.

   Uses Nonstick cooking spray to coat the roasting foil, as needed

2. 2

   Step 2: Cut the eggplant (1) in half lengthwise and rub the cut sides with the separate 1 tbsp roasting olive oil. Place cut-side down on the prepared baking sheet and roast at 375°F for 25–30 minutes until cooked and soft.

   Roast eggplant · 30 minUses 1 large eggplant · 1 tbsp olive oil

3. 3

   Step 3: Meanwhile grate the large meatball onion (1), squeeze it and discard its excess juice. Reserve the squeezed onion in a large bowl; keep the separate chopped sauce onion aside.

   Uses 1 large onion

4. 4

   Step 4: Once the eggplant is cooked, turn the oven off and let the eggplant cool.

   Uses Cooked roasted eggplant halves

5. 5

   Step 5: Once cooled, scoop out the flesh and add it to the onion.

   Uses Cooled roasted eggplant halves · Squeezed grated meatball onion

6. 6

   Step 6: Add beef (1 lb), paprika (1 tsp), cumin (1/2 tsp), turmeric (1 tsp), sumac (1 1/2 tbsp), salt, pepper and flour (3 tbsp). Mix well until all the ingredients are incorporated.

   Uses Roasted eggplant flesh mixed with grated onion · 1 lb ground beef (85 - 90 % lean) · 1 tsp paprika · 1/2 tsp cumin · 1 tsp turmeric · 1 1/2 tbsp sumac · Salt to taste for meatballs · Black pepper to taste for meatballs

7. 7

   Step 7: Shape walnut-sized meatballs. Heat about 2 tbsp browning olive oil over medium heat and brown the meatballs on all sides. Continue immediately to the sauce cooking phase to finish the centres.

   Uses Raw seasoned eggplant-and-beef meatball mixture · About 2 tbsp olive oil to brown meatballs

8. 8

   Step 8: Meanwhile heat the separate 1 tbsp sauce olive oil in a saucepan. Sauté the separate chopped sauce onion (1) until golden brown.

   Uses 1 tbsp olive oil for sauce · 1 onion (chopped)

9. 9

   Step 9: Add tomato paste (3 tbsp) and the separate sauce salt and pepper to the sautéed sauce onion and cook for 1 minute. Add pomegranate molasses (3 tbsp) and the measured 1 cup sauce water, bring to a boil and simmer 5–8 minutes.

   Simmer sauce · 8 minUses Sautéed sauce onion · 3 tbsp tomato paste · Salt to taste for sauce · Black pepper to taste for sauce · 3 tbsp pomegranate molasses · 1 cup water

10. 10

    Step 10: Add the prepared sauce to the browned meatballs and cook immediately about 20–25 minutes until fully cooked, reaching 71°C/160°F in their centres.

    Cook meatballs · 25 minUses Browned eggplant-and-beef meatballs · Simmered pomegranate tomato sauce

11. 11

    Step 11: Rinse the rice three times and drain. Place in a small pot with fresh cooking water standing ½ inch above it, and add the source rice-section 1 tbsp vegetable oil and 1 tsp salt. Cook uncovered over medium heat until boiling and the water is nearly evaporated. Fit a lid wrapped in a kitchen towel kept away from the burner and cook another 10 minutes until the rice is fully tender.

    Finish covered rice · 10 minUses 1 1/2 cup basmati rice · Rice-cooking water to stand ½ inch above rice, plus separate rice-rinsing water · 1 tbsp vegetable oil · 1 tsp salt

12. 12

    Step 12: Add the bloomed saffron (4 tbsp) to the rice and mix using a fork. Serve with the meatballs.

    Uses Fully cooked rice · 4 tbsp bloomed saffron · Fully cooked meatballs in pomegranate sauce