Ingredients
Instructions
- In a large bowl, mix the ground meat with one finely chopped onion, cinnamon, seven spice mix, breadcrumbs, salt, and pepper until well combined.
- Form the meat mixture into walnut-sized balls.
- Heat olive oil in a large pan over medium heat and cook the meatballs until browned on all sides. Remove and set aside.
- In the same pan, sauté the second chopped onion until translucent.
- Dissolve the cornstarch in water and add to the pan, stirring continuously until the sauce begins to thicken.
- Add the pomegranate molasses, salt, and pepper to the sauce and stir well.
- Return the meatballs to the pan, coat with the sauce, and simmer for 5 minutes on low heat.
- For the rice, rinse basmati rice until water runs clear. In a saucepan, add rice with 600ml water and saffron threads.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- Stir in rose water and fluff the rice with a fork.
- In a dry pan, lightly toast the cashews and pine nuts until golden.
- Serve the meatballs over the saffron rice, garnished with toasted nuts, pomegranate seeds, and chopped mint leaves.
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