Sateri Polo

Ingredients:
2 cups rice
200 g minced meat
1 cup sultana raisins
150 g carrots
150 g onions
3 tablespoons strong brewed saffron
1 teaspoon turmeric powder
Salt and pepper as per taste
Oil
Directions:
Wash the rice and soak in cold, salted water 1 to 1 1/2 hours.
Equally soak the raisins in cold water if they are rough.
Wash the carrots and grate finely.
Peel the onions and grate equally. Then drain its remaining juice applying a thin piece of cloth or a sieve. Then take a mixing bowl and mix together grated onions, minced meat, and season to taste with salt and pepper. Knead finely and make the mixture into several meatballs of the same size. Saute them in a frying pan greased with 2 spoons of oil over medium heat.
In a separate pan, put the grated carrots along with 1 tablespoon oil and saute 5 minutes over medium heat. Then add in the soaked and drained raisins and keep sauteing 5 more minutes. After that stir in sauteed meatballs and 1 spoon of brewed saffron and mix well over the heat. Then turn it off.
Put the rice and water in a pot and set over the heat. Wait till half-cooked and then strain the rice.
Select a pot and grease the bottom with 3 spoons of oil and 1 poon brewed saffron. If desired, you can apply Tahdig. For Tahdig you can use vegetables like potatoes or breads like Lavash. Place potato slices at the bottom and sprinkle over a little salt. place a layer of rice over Tahdig followed by the [prepared mixture Repeat onto the top till your ingredients are over. The top layer should be of rice Pour a spoon of brewed saffron on top and close the pot. Set it over the medium heat 15 minutes till it starts steaming. Then wrap the lid with a clean piece of cloth and put it on the pot firmly. Reduce the heat and wait 5 minutes to 1 whlole hour till ready. Transfer into a desired dish and serve hot. Bon appetit!
Key Cooking Points:
To make brewed saffron, grind saffron well. In a small bowl, put 2 pieces of ice and put the saffron. Another way is to pour hot water over the ground saffron and heat indirectly.
The dish belongs to the province of Khorasan. As mentioned, it is made with rice, carrots, sultana raisins, saffron, and meat, and is totally tasty and good-smelling.