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

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling rice)
• 18 gFine sea salt (for salting parboil water)
• 120 gPlain yogurt (for tahdig batter)
• 1 largeEgg yolk (for tahdig batter)
• 75 mlVegetable oil (divided, for sautéing and steaming rice)
• 90 gLavash bread (torn into large pieces to line the pot)
• 250 gYellow onion (1 large, finely grated)
• 350 gGround lamb (or 80/20 ground beef)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 2 gGround turmeric (about 1 teaspoon)
• 700 gFresh spinach (washed well, thick stems removed, roughly chopped)
• 60 mlVerjuice (plus more to taste at the table)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with fresh water and soak 45 minutes at room temperature, then drain well. Meanwhile, prepare the spinach mixture and meatballs so the rice can be layered while everything is hot.

2. 2

   Make the meatballs: squeeze excess liquid from the grated onion, reserving 1 tablespoon onion juice for moisture. Combine ground meat, grated onion, salt, black pepper, turmeric, and the reserved onion juice. Knead 2 minutes until tacky, then shape into 24 mini meatballs (about 20 g each).

3. 3

   Heat 15 ml vegetable oil in a nonstick skillet over medium-high heat. Brown the meatballs 6–8 minutes, turning to color most sides; they do not need to cook through. Transfer to a plate. Keep the skillet; any browned bits will deepen flavor in the spinach layer.

4. 4

   In the same skillet, add 30 ml vegetable oil and the diced onion. Cook over medium heat 8–10 minutes until translucent and lightly golden. Stir in turmeric for 30 seconds, then add spinach in batches. Cook 10–12 minutes, stirring, until wilted and most moisture evaporates.

5. 5

   Season the spinach mixture with salt and black pepper, then pour in verjuice. Simmer 2 minutes to round the tartness. Return the browned meatballs to the skillet, cover, and cook 6–8 minutes over medium-low until meatballs are cooked through (74°C/165°F internal).

6. 6

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot and add 18 g salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center. Drain immediately in a colander and rinse briefly with cool water to stop cooking.

7. 7

   Prepare the tahdig base: in a bowl, whisk yogurt and egg yolk until smooth, then stir in 2 tablespoons of the parboiled rice. In a heavy 24–26 cm nonstick pot, heat 75 ml vegetable oil over medium heat for 1 minute. Spread the yogurt-rice mixture on the bottom, then neatly line with torn lavash pieces.

8. 8

   Layer and steam: add one-third of the rice, then half the spinach-meatball mixture, then another third of rice, then the remaining spinach-meatballs, finishing with the last third of rice. Drizzle 45 ml water around the edges, cover with a tight lid wrapped in a clean towel, and steam 10 minutes over medium heat.

9. 9

   Reduce heat to low and continue steaming 45 minutes for fully fluffy rice and a crisp tahdig. Avoid lifting the lid during this time. When done, rest off heat 10 minutes. To serve, loosen edges with a spatula, invert onto a platter, and present the golden bread tahdig separately or on top.