Esfanaj Polo (اسفناج پلو) — Persian Spinach Rice with Mini Meatballs

• 450 gBasmati rice, uncooked (Rinsed until water runs mostly clear)
• 18 gFine salt (For salting soaking and boiling water)
• 800 gFresh spinach (Washed well, thick stems removed, roughly chopped)
• 60 mlVegetable oil (Divided)
• 250 gYellow onion (Finely diced)
• 400 gGround lamb or beef (85–90% lean) (Lamb is most traditional; beef works well)
• 2 tspGround turmeric (Divided)
• 1 tspBlack pepper, finely ground (Divided)
• 45 mlVerjuice (For brightness; add in two additions)
• 80 gLavash bread (Torn into pieces to cover the pot base)
• 2500 mlWater (For boiling the rice)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it in enough cold water to cover by 3 cm and add 10 g of the salt; let it soak for 30 minutes so the grains elongate and cook evenly.

2. 2

   Make the meatball mixture by combining the ground meat, grated-and-squeezed onion, 1 tsp turmeric, 1/2 tsp black pepper, and 6 g salt in a bowl. Knead for 2–3 minutes until tacky and cohesive, then rest it for 10 minutes so the onion integrates and the meatballs hold their shape.

3. 3

   Roll the mixture into mini meatballs about 18–20 g each (roughly walnut-sized) and place them on a tray. Keep them cool while you prepare the spinach so the fat stays firm and the meatballs brown instead of steaming.

4. 4

   Heat 30 ml vegetable oil in a wide skillet over medium heat and sauté the 250 g diced onion for 8–10 minutes until golden at the edges. Stir in the remaining 1 tsp turmeric and remaining 1/2 tsp black pepper for 30 seconds to bloom the spice without scorching it.

5. 5

   Add the chopped spinach in batches, stirring until each batch wilts before adding the next. Cook for 10–12 minutes total until the spinach is tender and most moisture has evaporated, then stir in 30 ml verjuice and cook 1 minute more to brighten the flavor.

6. 6

   In the same skillet (or a second pan), heat the remaining 30 ml vegetable oil over medium-high heat. Add the mini meatballs in a single layer and brown for 6–8 minutes, turning gently, until they are well-colored on multiple sides; they do not need to be fully cooked through because they will finish steaming with the rice.

7. 7

   Bring 2500 ml water to a rolling boil in a nonstick or heavy pot and add the remaining 8 g salt. Drain the soaked rice and boil it for 6–8 minutes until the grains are elongated and tender on the outside but still firm in the center; immediately drain and rinse briefly with 250 ml cold water to stop overcooking.

8. 8

   Rinse and dry the pot, then return it to medium heat and add 30 ml oil. Arrange the lavash pieces to fully cover the base, pressing gently so there are no gaps; this creates an even bread tahdig that crisps instead of steaming.

9. 9

   Layer one-third of the parboiled rice over the bread, then add half the spinach mixture and half the meatballs. Repeat with another third of rice, then the remaining spinach and meatballs, and finish with the final third of rice, shaping the top into a gentle mound to help steam circulate.

10. 10

    Poke 5–6 holes down through the rice to the bottom with the handle of a spoon to vent steam. Wrap the lid in a clean towel and cover the pot; cook on medium heat for 8 minutes to build steam, then reduce to low and steam for 45 minutes until the rice is fully tender and the tahdig is deeply golden.

11. 11

    Drizzle the remaining 15 ml verjuice over the rice, then cover again and rest off-heat for 10 minutes so the flavors settle and the crust releases more easily. To serve, gently fluff the rice, plate it with meatballs distributed throughout, and invert the pot onto a platter to present the bread tahdig alongside.