Herb-Stuffed Persian Rice Balls (Polow Topi)

In a large mixing bowl, combine the cooked rice, chopped herbs, bloomed saffron, two of the eggs, salt, and black pepper. Mix thoroughly until the rice mixture is cohesive and easy to shape.

Scoop a small portion of the rice mixture and roll it into a ball. Press your thumb gently into the center, place a cube of mozzarella inside, and carefully seal the rice around the cheese, smoothing the surface.

In a shallow bowl, beat the remaining egg. Roll each rice ball first in the beaten egg, then coat evenly with breadcrumbs, pressing lightly so they adhere well.

Heat oil in a deep pan over medium heat. Fry the rice balls in batches, turning gently, until they are evenly golden brown and crisp on all sides.

Transfer the fried rice balls to paper towels to drain excess oil. Serve immediately while the exterior is crisp and the cheese inside is still melted.