Servings: 3

1/2 Lb. Ground beef ½ Lb. Ground beef
1 medium grated Onion (with its juices) 1 medium grated Onion (with its juices)
1 clove pressed Garlic 1 clove pressed Garlic
1/4 tsp. Turmeric powder ¼ tsp. Turmeric powder
Salt & pepper Salt & pepper
1/8 tsp. Persian rice spice mix (advieh polo) ⅛ tsp. Persian rice spice mix (advieh polo)
2 cups raw Basmati rice 2 cups raw Basmati rice
1/4 cup Sumac powder ¼ cup Sumac powder
3 Tbsp. Brewed saffron 3 Tbsp. Brewed saffron
1 pint Cherry tomatoes 1 pint Cherry tomatoes
1 sliced 1/4 inch Russet Potatoes 1 sliced ¼ inch Russet Potatoes
1/4 cup vegetable oil ¼ cup vegetable oil

Par cook the basmati rice. Drain, rinse and set it aside. (Prepare the rice in the Persian style for best results).
While the rice is draining and resting, add to the beef, onion, garlic, turmeric, rice spice, salt & pepper. Using your hand, mix everything well.
Form small meat balls (about 15).
Sauté to brown the meatballs in 2 Tbsp of oil. Set aside.
In the same skillet, sauté the cherry tomatoes until they are softened but not mushy.
In a medium pot, pour oil and scatter a pinch of salt. Then arrange the sliced potatoes on the bottom of the pot.
Pour a layer of rinsed rice on top to cover the potatoes. Followed by a sprinkling of sumac powder, 1 Tbsp brewed saffron, a few tomatoes and a few meatballs.
Repeat layering in this manner until all ingredients are used.
Pour 3 Tbsp of tap water along the side of the pot. Bring heat to medium until steam/condensation is visible. Then lower heat to low, cover the lid with a towel and continue to cook for 30 to 40 min
Serve on a platter. Arrange potato tahdig around the platter.
Enjoy!