ALİ PASHA PİLAF

MATERIALS

• 400 g ground beef
• 1 onion
• 1 teaspoon of salt
• 1 egg
• 2-3 tablespoons of breadcrumbs
• Half a teaspoon of black pepper
• Sunflower oil for frying
• 2 cups of Baldo Pirinç
• 2-3 tablespoons of vermicelli
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2 teaspoons of salt
• 3 cups of water or broth
• 1 tablespoon of butter(materials for the sauce)
• Half a tablespoon of tomato paste(materials for the sauce)
• 1 cup of hot water(materials for the sauce)
• Quarter bunch finely chopped parsley(materials for the sauce)

PREPARATION

• 1.Combine all ingredients for the meatballs except breadcrumbs in a deep bowl. Gradually add breadcrumbs until you achieve the desired consistency. Shape the mixture into small, round meatballs. Fry them in preheated oil until golden brown, then transfer to a plate.
• 2. For the rice, place the Hasata Baldo Rice in a deep bowl. Add cold water and half a teaspoon of salt. Let it sit for half an hour, then rinse and drain the water. In a pot, heat butter and olive oil.
• 3.Add vermicelli and sauté until it changes color. Add the rice and remaining salt, then sauté for 5-6 minutes over low heat.
• 4.Add the remaining water and salt, and bring to a boil. Once boiling, cover the pot and simmer until the rice absorbs the water and becomes tender. Turn off the heat and let it steam for 20 minutes.
• 5.In a saucepan, melt butter and add tomato paste. Stir in water. Once it starts boiling, add the meatballs and simmer for 1-2 minutes over medium heat.
• 6.Transfer the prepared rice to a serving dish. Arrange the meatballs with sauce on top. Sprinkle with finely chopped parsley. Serve hot.

Tricks

• For the meatballs, you can add various spices according to your taste preferences.
• When sautéing the rice, the added salt helps the rice retain its firmness.