Polo Tupi (پلو توپی) — Persian Crispy Saffron Rice Balls

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 12 gFine salt (divided; includes rice water seasoning)
• 0.25 tspSaffron threads (finely crushed)
• 45 mlHot water (just off the boil, for blooming saffron)
• 30 gUnsalted butter (melted)
• 1 tspGround black pepper
• 20 gBasil leaves (finely chopped)
• 15 gMint leaves (finely chopped)
• 25 gCilantro leaves and tender stems (finely chopped)
• 2 largeEggs (beaten)
• 150 gMozzarella (pizza cheese) (cut into 18 cubes, about 2 cm each; keep chilled)
• 60 gAll-purpose flour (for dredging)
• 120 gBreadcrumbs (fine or panko; fine gives smoother crust, panko gives extra crunch)
• 240 mlVegetable oil (for shallow frying (about 1 cm depth in pan))

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear. In a bowl, cover rice with 1.2 liters cold water and stir in 8 g of the salt. Soak 30 minutes at room temperature to help the grains cook evenly and stay fragrant.

2. 2

   Bring a large pot of water (about 2.5 liters) to a rolling boil over high heat. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring twice, until the grains are tender on the outside but still slightly firm in the center.

3. 3

   Drain the rice in a colander and rinse briefly with 250 ml cool water to stop cooking. Spread the rice on a tray in a thin layer and cool 10 minutes so steam escapes; drier rice binds better and prevents the balls from cracking during frying.

4. 4

   Bloom the saffron: combine crushed saffron with the hot water in a small cup, cover, and steep 10 minutes. In a large bowl, mix cooled rice with saffron water, melted butter, black pepper, and the remaining 4 g salt. Fold gently to avoid mashing the grains.

5. 5

   Add chopped basil, mint, and cilantro to the rice mixture. Pour in the beaten eggs and mix thoroughly for 60–90 seconds until the rice looks lightly glossy and holds together when pressed. Cover and refrigerate 15 minutes to firm up for easier shaping.

6. 6

   Set up a breading station: flour in one shallow dish, breadcrumbs in a second. Keep mozzarella cubes chilled. With slightly damp hands, portion about 55–60 g rice mixture, flatten in your palm, place 1 mozzarella cube in the center, then seal and roll into a tight ball.

7. 7

   Dredge each ball lightly in flour, shaking off excess, then roll in breadcrumbs, pressing gently so crumbs adhere. Place on a tray and refrigerate 10 minutes; this short chill helps the coating set and reduces cheese leakage during frying.

8. 8

   Heat vegetable oil in a wide skillet to 170–175°C (340–350°F), about 1 cm deep. Fry in batches of 6–7 balls for 3–4 minutes total, turning every 30–45 seconds, until evenly deep golden. Drain on a rack 2 minutes before serving.