Saffron Rice Pilaf with Meatballs and Dates

For the meatballs: In a medium bowl, mix together the cumin, paprika, cinnamon, and salt. Add the beef, onion, and garlic and mix until well combined. Scoop 1 tablespoon of the beef mixture into your hands and roll it into a small ball. Repeat until the mixture has been all used. You should get about 24 meatballs.

Heat a large saute pan (that has a lid) over medium-high heat. When the pan is hot, add the olive oil and heat it until the oil is shimmering. Add the meatballs and brown on all sides (2 to 3 minutes). Remove the meatballs and place them on a separate dish.

Combine the saffron and ½ cup (120 ml) of boiling water. Mix well and set aside.

Ensure that you have about 2 tablespoons' worth of fat at the bottom of the pan. (If you have too much, pour some off; if not enough add more olive oil.) Heat the fat in the pan over a medium-high heat until the pan is hot. Add the onions and peppers and saute them until they are very soft (about 5 minutes).

Add the rice to the onions in the pan, and stir until the rice is well coated with fat and the onions and peppers are evenly distributed. Stir in the dates and season with salt.

Place the browned meatballs over the rice, pour in the saffron water along with the chicken broth, and then bring the broth to a boil. As soon as the liquid is boiling, lower the heat to a simmer, cover the pan and cook over low heat for 20 minutes (until the rice and meatballs are cooked through).

Combine the parsley, mint, and lemon zest in a small bowl and sprinkle over the casserole before serving.