Keftas with sweet onion sauce and saffron rice

Ingredients for 4 servings:

• 500 g minced beef
• 1 onion(s), grated
• 2 tbsp breadcrumbs
• 1 egg(s)
• 1 tsp, heaped spice mix (Ras el Hanut)
• salt and pepper
• Cayenne pepper
• 2 eggs, hard-boiled, peeled, cooled
• 250 g raisins, soaked in cold water, then drained
• 250 g onion(s), cut into fine rings
• 1 small can of tomatoes, chopped
• 2 tsp, heaped spice mix (Ras el Hanut)
• 500 ml water
• 12 saffron threads
• 7 cloves
• salt and pepper
• 2 tbsp honey
• 6 tbsp olive oil
• 1 jar rice
• 2 glasses of water
• 1 tsp, heaped salt
• 1 bag of saffron powder
• 1 cup(s) almonds, blanched, roasted
• 2 tbsp parsley, chopped, for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Rice: Bring rice to a boil in a pot with water, salt, and saffron. Then turn off the heat and let the pot stand on the hot stove. The rice will be ready in about 30 minutes. Sauce: Sauté onions, tomatoes, and spices in olive oil, add water, and simmer uncovered over medium heat for about 15 minutes. Season with salt and pepper to taste. Stir in raisins and honey, cover, and simmer over low heat for another 10 minutes. Keftas: Knead grated onion, egg, breadcrumbs, and spices into the minced meat mixture. Halve the eggs, then cut each half into three lengthwise pieces. This will create twelve “egg wedges.” Divide the meat into twelve portions and wrap each egg with a portion of minced meat. Place the meatballs in the onion sauce; do not stir! Continue cooking covered; it will take about another 15 minutes. To serve: Turn the rice out onto a large, shallow dish, arrange the keftas in a circle around the rice, pour the sauce over the keftas, stick the almonds decoratively into the rice, and sprinkle with parsley.