Tahdig Rice Balls with Shepherd's Pie Filling
These tahdig rice balls, filled with a savory shepherd's pie filling, offer a unique and delicious twist on the classic recipe. Served as a main dish, an appetizer, or even a meal on the go, these crispy rice balls are pure comfort food at its best.
Ingredients
Meat filling
- 2-3 tablespoon oil
- ½ cup celery finely diced
- ½ cup carrot finely diced
- ½ cup onion finely diced
- 1 lb ground lamb or ground meat of your choice
- 2 tablespoon tomato paste
- ½ teaspoon salt or more to taste
- ½ teaspoon pepper or more to taste
- ½ teaspoon onion powder
- 1 tablespoon parsley
- ½ teaspoon nutmeg optional
- 2 tablespoon Worcestershire sauce
- ½ cup fresh or frozen peas
- ⅔ cup broth bone, vegetable or chicken broth
- ½ tablespoon cornstarch mixed with 2 tablespoon cold water
Rice Layer
- 2 cups rice Japanese, short grain, or sushi
- 3.5 cups water
- 3 tablespoon butter or ghee (or if needed, replace with oil)
- 3 teaspoon salt
- 1 ½ cups raw grated potato
Instructions
Preparing the Ingredients: Rice and Potato Layer
- Rinse the rice under cold running water in a sieve. Continue rinsing until the water runs almost clear (this usually takes a few minutes).
- Drain the rice and transfer to a medium pot with a lid. Add the water, butter or oil, and salt. Bring the water to a rapid boil over high heat. Immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 18 minutes or until the rice has cooked and the water has evaporated.
- Once the rice has cooked, remove the pot from the heat. Taste the rice and adjust the salt if needed.
- Grate the raw potatoes and stir it into the rice until evenly distributed. Set aside.
Preparing the Ingredients: Shepard's Pie Filling
- Finley dice the onion, carrots, and celery.
- Heat 1-2 tablespoons of cooking oil in a large skillet and add the vegetables in. Sauté over medium heat until they are softened (about 5-7 minutes).
- Add the ground meat to the skillet, using a spoon or spatula to break it apart into smaller pieces. (Optional- drain off any excess grease.)
- Stir in 1-2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, to deepen the flavor. Add the salt, pepper, onion powder, nutmeg (optional) parsley, and Worcestershire sauce. Stir together for a few minutes or until the meat is fully cooked.
- Add the frozen peas and bone broth, followed by the cornstarch slurry. (Cornstarch slurry is ½ tablespoon cornstarch and 2 tbs cold water stirred together.) Simmer uncovered on medium high heat until until the sauce has thickened and most of the liquid has evaporated. Stir occasionally to prevent the bottom from sticking.
Assembly
- Prepare your workspace by setting out the rice mixture, the cooked filling, and a small bowl of water.
- Shape the tahdig balls: Using your hands or a cookie scoop, take about ¼ cup of the rice mixture using. Flatten the rice slightly, press a hole in the middle, and spoon in about 1 to 1.5 Tbs. of shepherd’s pie filling in the middle. Cover the filling with a thin layer of rice and gently shape it into a ball as you close the gaps. Dip your hands in water while shaping. This will prevent the rice sticking to your hands and will help seal the rice.
- Freeze to set: Place the assembled tahdig balls on a tray and freeze for at least 30 minutes before cooking. Wrap any extra balls in plastic wrap, then place them in an airtight container or freezer bag for up to 3 months.
Cooking
- Tahdig rice balls can be cooked in either an air fryer or on the stovetop. The air fryer does take a longer tine, but it is mostly hands off once they go in.
Air Fryer Method
- Place the tahdig balls in a single layer, leaving space between them. Air fry at 400 degrees for 20 minutes. Flip the tahdig balls and add another 5-15 minutes or until they are golden and crispy. Please do not move them until after the first 20 minutes of cooking.
Stovetop Method
- Add a few tablespoons of oil to coat the bottom of a nonstick pan. Place the tahdig balls in the pan and cook on medium heat for 5 minutes before flipping them. Once a crust has formed, then rotate the balls until they are golden brown and crisp on all sides.
Notes
The filling will be very hot, so please use caution before biting into a delicious tahdig rice ball! Enjoy!