Esfanaj Polo ba Ghelgheli (اسفناج پلو با قلقلی) — Spinach Rice with Mini Meatballs

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 30 gFine sea salt (for soaking and boiling water; plus more to taste)
• 3000 gWater (for boiling rice)
• 90 mlVegetable oil (divided)
• 90 gLavash bread (torn into 10–12 cm pieces for tahdig)
• 450 gGround lamb (or beef) (15–20% fat for juicier meatballs)
• 200 gYellow onion (grated on fine holes, then squeezed dry)
• 1.5 gBlack pepper (freshly ground)
• 2 gGround turmeric
• 700 gFresh spinach (washed, thoroughly dried, roughly chopped)
• 60 mlVerjuice (ab-ghooreh) (add gradually; adjust to tartness preference)

Instructions

1. 1

   Rinse the basmati rice 5–6 times until the water is mostly clear. Soak it in 1200 g water mixed with 20 g of the salt for 45 minutes at room temperature. This soaking lengthens grains and helps them parboil evenly, which is essential for a fluffy, layered polo with distinct kernels.

2. 2

   Make the mini meatballs: combine ground lamb, grated-and-squeezed onion, 6 g salt, black pepper, and 2 g turmeric. Knead firmly for 3 minutes until tacky. Cover and rest 15 minutes (this improves binding). Roll into 18–22 g balls (about 24 pieces), keeping sizes uniform for even browning.

3. 3

   Heat 30 ml oil in a wide skillet over medium-high heat (about 190°C surface temperature). Brown meatballs in two batches for 6–8 minutes total, turning to color most sides; they do not need to cook through. Transfer to a plate. Pour off excess fat if needed, leaving a thin film to keep flavors in the pan.

4. 4

   In the same skillet, add 30 ml oil and sliced onions for the spinach mixture. Sauté over medium heat for 10–12 minutes until deeply golden at the edges. Stir in 1.5 g turmeric for 30 seconds. Add spinach in 2–3 additions, cooking 8–10 minutes until wilted and most moisture evaporates; season with 4 g salt and 1 g pepper.

5. 5

   Lower heat to medium-low and stir in verjuice. Start with 45 ml, simmer 2 minutes, then add the remaining 15 ml if you want more tartness. Return meatballs to the spinach pan and gently toss for 3 minutes so they absorb the tangy juices. Remove from heat; the mixture should be moist but not watery.

6. 6

   Bring 3000 g water to a rolling boil in a large pot. Add the remaining 10 g salt. Drain soaked rice well and add it to the boiling water. Boil 6–8 minutes, stirring once at the start; the grain should be soft on the outside with a firm core. Drain in a colander and rinse quickly with 250 g warm water to stop cooking.

7. 7

   Prepare tahdig: in a nonstick 24–26 cm pot, warm 60 ml vegetable oil over medium heat for 1 minute. Arrange lavash pieces to fully cover the bottom, overlapping slightly. Spoon 2 ladles of parboiled rice on top and press gently to create a protective layer; this prevents the bread from burning before the rice steams through.

8. 8

   Layer the polo: add one-third of the rice, then half of the spinach-meatball mixture, then another third of rice, then the remaining spinach mixture, finishing with the last third of rice. Drizzle 30 ml oil over the top. If your spinach mixture was very dry, drizzle 60 ml water around the edges for better steam.

9. 9

   With the handle of a spoon, poke 5–6 steam holes down to the bottom. Cover the lid with a clean towel and place it on the pot. Steam on medium-high for 8 minutes until you see strong steam, then reduce to low and cook 45 minutes. Rest off heat, covered, for 10 minutes to set the layers.

10. 10

    To serve, loosen the edges with a thin spatula. Invert the pot onto a platter to reveal the golden lavash tahdig, or remove tahdig separately if preferred. Fluff the rice gently, keeping spinach and meatballs distributed. Taste and adjust with 5–15 ml extra verjuice at the table if you like a brighter, sharper finish.