Persian Rice Croquettes with Spiced Meat (Kroket-e Berenj)

If not already cooked, rinse and soak the rice in lightly salted water for 1 hour. Cook plainly (without yogurt or saffron) until tender. Spread on a tray and let cool completely.

Heat a little oil in a pan over medium heat. Sauté the chopped onion with a pinch of turmeric until soft and translucent.

Add the ground meat and cook, breaking it up, until the moisture evaporates and the meat lightly browns. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Hard-boil 1 egg, chop it finely, and add to the meat along with the parsley and soaked barberries. Season with salt, black pepper, and curry powder. Add a small splash of water, simmer briefly to meld flavors, then remove from heat and let cool.

Pass the cooled cooked rice through a grinder or food processor twice until smooth and cohesive. Season lightly with black pepper, add 2 eggs, and knead until it forms a workable dough.

Take a tangerine-sized portion of the rice mixture and flatten it in your palm. Place a spoonful of the meat filling in the center, then gently enclose and shape into a croquette.

Beat the remaining egg. Roll each croquette in breadcrumbs, dip into the beaten egg, then coat again with breadcrumbs for a crisp crust.

Heat oil in a deep skillet over medium heat. Fry the croquettes in batches until evenly golden brown, turning as needed. Drain on paper towels before serving.