Kubba Halab Saffron Rice Croquettes Stuffed with Beef and Raisins

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

These golden Aleppo-style croquettes have a crisp shell of turmeric rice and potato wrapped around spiced ground beef, raisins, and almonds. Iraqi families fry them for celebrations and Ramadan tables. This Iraqi-inspired beef recipe, ready in about 95 minutes, pairs short-grain rice, russet potato, boiled and mashed, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups short-grain rice
• 1 medium russet potato, boiled and mashed
• 1 tsp ground turmeric
• 1 pinch saffron threads, steeped in 2 tbsp hot water
• 2 tbsp cornstarch
• 1 lb lean ground beef
• 1 large yellow onion, finely diced
• 1/3 cup golden raisins
• 1/3 cup slivered almonds, toasted
• 1/4 cup fresh parsley, chopped
• 2 tsp baharat spice blend
• 1/4 tsp ground cardamom
• 2 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying

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Instructions

1. Step 1: Rinse the rice, then cook it in 3 1/2 cups of water with the turmeric and 1 tsp salt until very soft and sticky, about 25 minutes. Let cool.
2. Step 2: Make the filling: sauté the onion until golden, add the beef, and cook until browned. Stir in the baharat, cardamom, remaining salt, and pepper. Off the heat, add the raisins, almonds, and parsley. Cool completely.
3. Step 3: Knead the cooled rice with the mashed potato, saffron water, and cornstarch to a smooth, pliable dough. Pulse briefly in a food processor if it is too grainy.
4. Step 4: With wet hands, flatten a golf-ball-sized piece of dough into a cup. Add 1 tbsp of filling, seal, and shape into an oval disc.
5. Step 5: Heat the oil to 350°F and fry the croquettes in batches for 4–5 minutes, until deep golden.
6. Step 6: Drain on a rack. Serve warm with pickled mango (amba) or a chopped salad.