Crispy Plov Rice Balls with Cheese

Method

1. Heat the oil in a 20 cm pot over medium heat and cook the onion for 2 minutes, then add the mince and break it up with a spatula. Add the carrot, garlic and cumin and cook for 6 min in total, until the meat shows no pink and the carrot has softened.

   Add in this stepVegetable oil (for the rice) 1½ tbspOnion, finely chopped ½Minced beef or lamb 120 gCarrot, coarsely grated 120 gGarlic cloves, minced 2Whole cumin seeds ¾ tsp

   medium heat

2. Rinse the rice 3–4 times, drain, add it to the pot and stir for 1 minute, then add the water and most of the salt. Bring to the boil over high heat, stir once, cover, turn down to low heat and cook for 15 min. Short-grain rice is used here because it is sticky enough to hold a ball.

   Add in this stepShort-grain rice 140 gWater 210 mlSalt 0.6 tsp

   high heat→low heat

3. Turn off the heat and let it steam, covered, for 5 minutes, then spread it out on a tray and cool for 20 min. It should be just warm enough to handle: hot rice won't hold its shape and melts the cheese too early.

4. Divide the rice into 8 equal portions. With lightly wet hands, flatten a portion in your palm, put a cube of cheese in the centre, wrap the rice around it and roll it into a firm, tight ball. Any gaps will let the cheese leak out during frying.

   Add in this stepMozzarella, in 1.5 cm cubes 40 g

5. Set out three bowls: flour, well-beaten egg and panko. Roll each ball in flour, then egg, then panko, coating it completely, and chill for 10 min to firm up. This stops them bursting in the oil.

   Add in this stepPlain flour 2 tbspEggs 1Panko breadcrumbs 50 g

6. Pour oil at least 4 cm deep, but no more than a third full, into a 18 cm deep pot, heat over medium-high heat to 170 °C, then lower to medium heat to hold it there. Without a thermometer, drop in a few crumbs: they should rise and sizzle at once. Lower the balls in gently with a slotted spoon, 4–5 at a time, and fry each batch for 4 min, turning, until deep golden. If the oil smokes, turn off the heat; if it ever catches fire, never use water: cover it with a lid. Drain on a rack and wait 1 minute: the cheese inside is very hot.

   Add in this stepVegetable oil, for deep-frying 700 ml

   medium-high heat→medium heat

7. Stir together the yogurt, dill, grated garlic and the rest of the salt for the sauce; made before frying, it tastes even better. Pile the warm rice balls on a plate and serve with the sauce for dipping.

   Add in this stepPlain Greek yogurt 120 gChopped dill 2 tbspGarlic clove for the sauce, finely grated 1Salt ⅛ tsp