This quick one-pot recipe houses everything good under one lid. The star of the show, the meatballs, get seasoned with a mix of crumbled feta, smoked paprika, and cumin, resulting in a tender, flavorful meatball that tastes far more complex than its trim ingredient list might suggest. The rice underneath is just as fun. Speckled with salty pistachios and plump golden raisins, and perfumed by a cardamom pod and a stray cinnamon stick, it strikes the ideal ratio of salty to sweet, contrasting with the savory meatballs. Cooking with whole spices adds a complex, alluring flavor that permeates both the rice and the meatballs.
Recipe information
Total Time
1 hour 30 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely grated, 1 lb. ground beef, ¾ cup panko, 1 tsp. ground cumin, ¾ cup crumbled feta, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. smoked paprika, and ½ cup water in a large bowl. Using your hands, mix until combined (don’t be gentle; mixing well will help the meatballs hold their shape when formed). Divide mixture into golf-ball-size pieces and roll into 1½"-diameter balls.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in an ovenproof high-sided skillet over medium-high. Arrange meatballs in a single layer in pan and cook, undisturbed, until browned underneath, about 3 minutes. Turn and cook until browned on second side, about 3 minutes (they will not be cooked through). Transfer meatballs to a plate.
Step 3
Combine 3 garlic cloves, smashed, one 3"-long cinnamon stick, 1 whole green cardamom pod, crushed, 1½ cups long-grain rice, ½ cup coarsely chopped salted roasted pistachios, ½ cup golden raisins, and remaining 1 tsp. smoked paprika in same pan and cook, stirring constantly, until fragrant, 2–3 minutes. Add remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pour in 2¼ cups water (be careful; it will sizzle). Bring to a simmer, then remove from heat and arrange meatballs on top. Cover pan. (If your lid is not snug, cover pan with foil before placing the lid on top.)
Step 4
Bake meatballs and pilaf 45 minutes (be precise). Remove from oven and let sit 10 minutes (no peeking).
Step 5
Remove cinnamon and cardamom from pilaf; discard. Top meatballs and pilaf with mint leaves (if using) and more pistachios, raisins, and feta.
Recipe notes
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