Recipe for Somagh Polo

Extracted from Irancook
Ingredients:
4 cups rice
½ cup beet juice
1 full onion
1 garlic clove
300 g ground meat
3 tbsp. toasted powder
Salt and pepper
4 to 5 tbsp. sumac powder
Among the Persian Polo, you’ve hardly ever heard of Sumac Polo. If you don’t ever know aboout it, the traditional dish resembles Kubideh Kebab a lot. In fact, if you have a craving for kebabs served with sumac and you are not in a mood to go out or build an open fire to make on your own, you can simply cook it in your kitchen and on the stove and enjoy.
Sumac has many health benefits; it is useful for protecting the brain and heart health (due to its antioxidants), fighting inflammations, blood sugar and diabetes.
In the dish beet is used which is energetic and contains so many health benefits to our body.
Once rice is cooked in beet juice and sumac, fried meatballs, tasting like real kebabs, are topped. Now, here follow me up to the end to hear all about this delicious cuisine. Directions:
Soak rice 1 hour in advance.
Peel the beets and boil in water till you get a charming color in the end.
Grate onion and garlic finely and mix with ground meat. Add toasted powder, salt, pepper and spice of desire and knead well with your palm. Keep in the fridge a half hour.
Put rice in water in an appropriate pot over fire and let it almost cook. But make sure to strain it a bit earlier than usual. If you like to have Tahdig, you can apply thin bread of Lavash or slices of potatoes. Put a layer of rice followed by sumac and finally a little beet juice over. Try to mix the ingredients till you get a consistent pinkish color. Put the remaining rice and sumac and pour beet juice all over the dish but do not mix this time. Cover the pot and allow to cook well.
Make meatballs and fry around in a pan greased in a little amount of oil. Remember to fry over the mild heat so that the meatballs start juicing out and get gradually fried.
Once Polo is ready, put in a desired platter. Top with tiny meatballs.
You can mix rice, beet juice as well as brewed saffron and spread all over the platter.
You can even omit beet juice from the recipe and just apply saffron. But considering the benefits of beets, you are not recommended to do so!
You can garnish the dish in different creative ways. Serve with yogurt, pickled vegetables or fresh green-leaf vegetables. Bon Appetite!