Polow Topi (پلو توپی) — Saffron & Herb-Stuffed Persian Rice Balls

• 600 gBasmati rice, cooked and cooled (Cooked plain; chilled 30 minutes so it binds better)
• 0.25 tspPersian saffron threads (Finely crushed)
• 2 tbspBoiling water (For blooming saffron)
• 20 gFresh basil leaves (Finely chopped)
• 15 gFresh mint leaves (Finely chopped)
• 25 gFresh coriander (cilantro) leaves and tender stems (Finely chopped)
• 2 eachLarge eggs (Room temperature)
• 1.25 tspSea salt (Adjust if your rice was salted)
• 0.5 tspBlack pepper (Freshly ground)
• 150 gMozzarella cheese (Low-moisture; cut into 12 cubes (about 2.5 cm each))
• 60 gAll-purpose flour (For dredging)
• 1 eachLarge egg (Beaten with 1 tbsp water)
• 1 tbspWater (Mixed into beaten egg for smoother coating)
• 120 gBreadcrumbs (Fine, dry breadcrumbs for an even crust)
• 360 mlVegetable oil (For shallow-frying; keep oil depth about 2 cm)

Instructions

1. 1

   Bloom the saffron: place crushed saffron in a small cup and add 2 tablespoons boiling water. Cover and steep 10 minutes until deeply colored. Meanwhile, spread the cooked rice on a tray and chill 30 minutes; cooler rice clumps and shapes more cleanly, reducing cracking during frying.

2. 2

   Make the rice mixture: in a large bowl, combine cooled cooked rice, chopped basil, mint, and coriander. Add the bloomed saffron (all liquid), 2 eggs, sea salt, and black pepper. Mix vigorously for 2–3 minutes, pressing with a spoon to slightly mash some grains so the mixture binds without becoming paste.

3. 3

   Portion and fill: divide the rice mixture into 12 equal portions (about 65–75 g each). With damp hands, flatten one portion into a 9–10 cm disk. Place a mozzarella cube in the center, then wrap rice around it, sealing seams tightly. Roll into a firm ball; repeat and refrigerate 10 minutes to set.

4. 4

   Set up breading: place flour in one shallow dish, beaten egg (with 1 tablespoon water) in a second, and breadcrumbs in a third. Roll each rice ball in flour, shaking off excess, then coat in egg, then breadcrumbs. For a thicker crust, repeat the egg-and-breadcrumb step once more.

5. 5

   Shallow-fry: heat vegetable oil in a heavy skillet to 175°C (350°F); oil should be about 2 cm deep. Fry 3–4 balls at a time for 5–7 minutes total, turning every 60–90 seconds, until evenly deep golden. Transfer to a rack and rest 3 minutes so the cheese settles slightly before serving.