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Epicurious
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Havij Polow

This lovely Persian polow is served with lamb meatballs buried in the rice (see note), or as an accompaniment to a roast leg of lamb (see page 233).

Cooks' Note

For meatballs, season 1 1⁄2 pounds ground lamb with salt, pepper, and 1 teaspoon cinnamon. Mix well and knead until smooth and pasty. Shape into marble-sized balls and fry in a little oil for about 8–10 minutes, turning them over, until browned all over but still pink and juicy inside.

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