When I was first given this recipe by a lovely Moroccan lady I met while shopping in the medina in Tangiers many years ago, I was doubtful about how raw rice mixed with minced meat would cook given that I wasn’t going to be boiling the meatballs. Still, I liked the sound of the recipe and decided to give it a go, and to my surprise, it worked perfectly, with the rice expanding properly as it absorbed the cooking sauce, making the meatballs moister than they would have been if made plain.
SERVES 4 TO 6
INGREDIENTS
- ¾ of the kefta mixture from Moroccan Kefta
- ½ cup (100 g) short-grain rice
- 1 medium onion (about 5 ounces/150 g), thinly sliced
- Good pinch of saffron threads
- ¼ teaspoon red pepper flakes, or to taste
- A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
- 4 tablespoons (60 g) unsalted butter
- A few sprigs cilantro, most of the bottom stems discarded, finely chopped
- Juice of 1 lemon, or to taste
INSTRUCTIONS
- Prepare the kefta mixture as directed.
- Rinse the rice in several changes of cold water, then add to the kefta and mix with the meat using your hand to make sure the rice is evenly blended.
- Put 3 cups (750 ml) water in a large sauté pan. Add the onion, saffron, pepper flakes, and parsley and bring to a boil over a medium-high heat. Add the butter and let bubble for a few minutes. Take off the heat.
- Shape the kefta and rice mixture into small balls, moistening your hands with lightly salted water every now and then. Return the pan to the heat and drop the meatballs into the broth. Cook covered for 20 minutes, stirring occasionally toward the end, until they are cooked through with the rice completely tender. If the sauce is still too runny, increase the heat and let bubble hard for a few minutes, gently stirring occasionally until it thickens.
- Add the cilantro (reserving some for garnish) and lemon juice and let bubble uncovered for a couple of minutes. Taste and adjust the seasoning if necessary. Serve immediately garnished with the reserved cilantro.
