Polo Tupi (پلو توپی) — Crispy Saffron Herb Rice Balls with Molten Cheese

• 10.5 ozBasmati rice, uncooked (Rinsed until water runs mostly clear)
• 5.1 cupWater (For boiling the rice)
• 10 gFine salt (About 2 tsp, for boiling water)
• 0.2 gSaffron threads (About 1/4 tsp loosely packed)
• 2 tbspHot water (To bloom saffron)
• 20 gFresh basil leaves, finely chopped
• 10 gFresh mint leaves, finely chopped
• 20 gFresh cilantro leaves, finely chopped
• 2Eggs (Large, about 100 g total without shells)
• 2 gBlack pepper, ground (About 1 tsp)
• 6⅓ ozMozzarella (pizza cheese), low-moisture (Cut into 18 cubes, about 10 g each)
• 2⅛ ozAll-purpose flour
• 4¼ ozBreadcrumbs (fine or panko)
• 2½ cupVegetable oil (For deep-frying in a small pot)

Instructions

1. 1

   Bloom the saffron first so its color and aroma fully open up. Crush the saffron threads between your fingers or in a small mortar, then stir into 30 ml hot water and let it steep for 10 minutes.

2. 2

   Parboil the rice to keep the grains defined and prevent a gummy interior. Bring 1200 ml water to a boil with 10 g salt, add the rinsed rice, and boil for 6–7 minutes until the grains are tender on the outside but still firm in the center.

3. 3

   Drain the rice well so the mixture doesn’t turn wet and hard to shape. Spread the rice on a tray in a thin layer for 10 minutes to steam off excess moisture, then transfer to a large mixing bowl.

4. 4

   Season and bind the rice so it holds together while frying. Add the bloomed saffron (all of it), chopped basil, mint, and cilantro, then mix gently; add 2 eggs, 3 g salt, and 2 g black pepper and fold until the rice looks evenly coated.

5. 5

   Portion the mixture to make evenly sized balls that cook at the same rate. Divide the rice mixture into 18 portions (about 35–40 g each), then flatten one portion in your palm, place a 10 g mozzarella cube in the center, and seal the rice around it into a tight sphere.

6. 6

   Set up a clean breading station for a crisp crust that won’t fall off. Roll each ball in 60 g flour, then dip quickly in a small bowl with 1 beaten egg taken from the mixture bowl clinging to the balls (or beat 1 additional egg if needed), and finally coat thoroughly in 120 g breadcrumbs.

7. 7

   Chill the breaded balls to help the coating adhere and to reduce cheese blowouts. Refrigerate the tray for 20 minutes, keeping the balls spaced apart so the crumbs stay dry and crisp.

8. 8

   Fry at the correct temperature so the outside turns golden before the cheese over-melts. Heat 600 ml vegetable oil in a small heavy pot to 175°C, then fry 4–5 balls at a time for 2 minutes 30 seconds to 3 minutes, turning gently until deep golden all over.

9. 9

   Drain properly to preserve crunch and keep the centers molten. Lift the balls with a slotted spoon onto a rack or paper towels for 2 minutes, then serve warm so the mozzarella stays stretchy and the saffron-herb aroma is at its peak.