Serves 4-6

This dish is full of two of my favourite things; fresh herbs and pickles. I am a sucker for a good pickle, especially when they are super cold and crisp! And before you say ‘what on earth is pickle rice?’ and dismiss the idea, just give this a go for yourself and you’ll understand why it is so darn good. 

This is a total updo on the simple humble meatball, elevated with the addition of fragrant herbs and spices, kaffir lime yoghurt and the crème de la crème; my pickle rice. The meatballs are incredibly juicy, the flavours are fresh, plus it’s a super easy meal that you can whip up in under 60 minutes.

Ingredients:

• 3 bunches mixed tender herbs (basil, coriander, dill, parsley, chives, tarragon, mint) my favourite combination is coriander, dill and mint, finely chopped
• 1 x 400g jar of dill pickles in brine (my favourite is the coles brand!), finely diced and reserve the juice
• 2.5 tbsp sesame oil
• 1 lime, zest and juice
• Pinch of red chilli flakes, (optional)
• 2 cups white jasmine rice
• 1tbsp fennel seeds
• 2tsp each of ground coriander and cumin
• 500g mince (I use half 10% fat beef mince and veal mince, but you can use whatever you like!)
• 2 garlic cloves minced, or ½ tsp ground garlic
• 1 egg
• 5 kaffir lime leaves, finely sliced about 1mm thick
• ¼  cup potato starch (or panko breadcrumbs)
• 1 cup greek yoghurt (coconut greek style yoghurt for dairy free)
• 3-4tsp sea salt 
• Pinch of black pepper

To make the pickle rice:

1. Loosely measure out ¾-1 cup of the chopped herbs and transfer to a medium bowl. 
2. Stir in the dill pickles,  3 tablespoons pickle brine, 1.5tbsp sesame oil, lime zest and juice, a pinch of red chilli flakes if using, and ½ teaspoon salt and pepper. Taste and adjust the seasoning to your liking.
3. Transfer the mixture to the refrigerator until ready to fold through the rice.
4. Meanwhile, place 2 cups of rice into a bowl and cover with cold water; the idea here is that you wash away all of the starch that can turn your rice into a mushy mess! Use your hand to swirl the rice around in a circular motion, then drain and repeat about 3 times or until the water runs clear.
5. Cook rice, see below different methods
6. Fluff the rice with a fork, then stir through the reserved pickle mixture, making sure you taste it to make sure it is seasoned well enough, before transferring it to a bowl to serve.

To cook rice in a rice cooker:‍

Place the rice into your rice cooker along with 1 ½ cups water, ⅔ cup reserved pickle brine juice, ½ tbsp sesame oil and 1 tsp salt. Follow the cooking instructions, making sure to turn it off completely once it has finished cooking to let it naturally finish steaming and cool down, about 10 minutes.

‍To cook rice in a pressure cooker:

Place the rice into your pressure cooker along with 1 ½ cups water, ⅔ cup reserved pickle brine juice, ½ tbsp sesame oil and 1 tsp salt. Choose the rice cooking function or low pressure cooker setting, set the time to 15 minutes and press start. Once it has finished cooking, turn off the pressure cooker completely and allow the pressure to naturally escape before opening up the lid, about 10 minutes. 

To cook rice on a stove top:

Place the rice into a medium sized saucepan along with 1 ½ cups lukewarm water, ⅔ cup reserved pickle brine, ½ tbsp sesame oil and 1 tsp salt. Stir to combine then place over a small burner on medium heat and bring to a simmer. As soon as you start to see the water bubbling on top, turn your heat down to the lowest setting and allow the rice to very gently cook until all of the liquid is absorbed; about 12 minutes. Remove from the heat, and leave to naturally finish steaming and cool down, about 10 minutes. 

To make the meatballs:

1. Preheat your oven to 220’.
2. Toast the fennel, coriander and cumin in a dry frying pan or large skillet over a low medium heat until aromatic, about 1 minute. Set aside to cool slightly. 
3. In a large mixing  bowl, add the mince, toasted spices, remaining chopped herbs (minus 2 tbsp for garnishing), minced or ground garlic, 1 tsp salt, egg, ⅔ chopped kaffir lime leaves, ⅓ cup pickle brine, 1 tbsp sesame oil and potato starch.
4. Using one hand, scrunch the mixture in-between your fingers like you’re squeezing it, whilst using the other hand to hold the bowl nice and still. This technique is known as ‘velveting’ and will help to seal in the moisture of your meatballs while they are exposed to the high oven temperature. Continue scrunching the mixture until all of the ingredients are well combined; you should be left with a dough that is malleable and easy to roll. 
5. Divide the dough into 12 large portions, or 18 if you want smaller meatballs. If you used an iron skillet to toast your spices, reuse it to cook the meatballs in the oven, no need to wash it up as the spices will only add another layer of flavour. Otherwise, place your meatballs on a lightly greased ovenproof dish or tray and place on the bottom rack. Cook your meatballs until they are nice and golden on both sides, about 14-16 minutes, turning halfway through. Be careful not to overdo it as they will overcook and you may run the risk of drying them out. 

To Serve:

1. Combine the remaining kaffir lime leaves and 1 tsp of salt with the yoghurt. Divide the rice among bowls, top with meatballs, a dollop of yoghurt and more fresh herbs.