Kafta with rice is not a dish I grew up eating — it is a dish I created. But every single flavour in it? That is where the Lebanese roots run deep. Kafta is one of the most iconic things we make — spiced, fragrant, and completely tied to home. Rice is at the heart of Lebanese cuisine. And frozen vegetables — corn, peas, and carrot — were a staple in my mother’s kitchen growing up. She used them all the time. This recipe is really just me bringing all of those familiar elements together into one pan and letting them do what they do best.
What’s more, it comes together as a one-pot meal, which makes it ideal for busy weeknights when you want something that feels nourishing and homemade without the effort of multiple pots and pans. The kafta meatballs are fragrant with baharat and spices, the rice absorbs every bit of flavour from the pan, and that golden turmeric water poured over halfway through cooking is the detail that ties everything together beautifully. If you have not yet made my kafta recipe, I would start there — the meatballs are the foundation of this dish and getting them right makes all the difference.
That said, even though this is not a traditional recipe, it tastes like one. It tastes like the flavours I grew up with, just in a form I put together myself. Best of all, it reheats wonderfully the next day — if there is any left.
Equipment Note
For this recipe I used a wide, deep frying pan — having the right pan really does make a difference to the result, especially when frying the meatballs in batches and then building the rice in the same pan. You can find the one I used over at dorsch.
Step 1. Prepare the Kafta Meatballs
Have your kafta ready before you begin — you can find my full kafta recipe linked here. Shape the mixture into meatballs that are a little larger than bite-sized, so they hold their shape during cooking.
Heat a large, wide pan over medium-high heat. Fry the meatballs in two batches, adding only a small amount of oil if needed — if your kafta is on the fattier side, the fat from the meat will be enough. Cook until browned all over, then remove and set aside. Keep the pan as it is.
Step 2. Fry the Rice and Build the Base
In the same pan over medium heat, add a little oil if needed, then add the rice and fry it off for a couple of minutes until it starts to turn slightly golden. Add the Vegeta seasoning and the bharat, stirring to coat the rice in the spices. Add the frozen vegetables and stir everything together.
Step 3. Add the Water, Meatballs and Simmer
Pour the 2 1⁄2 cups of water over the rice and vegetables. Place the meatballs on top — do not stir once they are in. Bring to the boil, then reduce the heat to low, cover with a tight-fitting lid, and allow to simmer for approximately 15 minutes.
Step 4. Add the Turmeric Water and Finish Cooking
While the rice is simmering, dissolve the 1⁄2 teaspoon of turmeric in 1⁄4 cup of hot water. After approximately 15 minutes — halfway through cooking — lift the lid and pour the turmeric water evenly over the top. Cover with the lid immediately and allow the dish to continue cooking for a further 15 minutes, or until the rice is fully cooked and has absorbed all the liquid.
A FEW THINGS YOU’LL WANT TO KNOW.
Can I use fresh vegetables instead of frozen?
You can, though frozen vegetables are really well suited to this recipe because they soften gradually as everything cooks together without going mushy. If you use fresh, chop them small and add them with the rice so they have enough time to cook through.
What is Vegeta and can I substitute it?
Vegeta is a vegetable-based seasoning that adds a lovely savoury depth to the rice — and you will find it in most supermarkets. I use it in place of salt in this recipe, so if you do substitute it with a vegetable stock powder or another seasoning, just be mindful of how salty it is and adjust accordingly. Taste as you go rather than adding it all at once.
Can I make this ahead of time?
Yes — this dish reheats beautifully. Store it covered in the fridge and when you are ready to reheat, add a small splash of water to loosen the rice. You can warm it on the stove over low heat with the lid on, or cover it and reheat it in the oven on a low temperature until heated through.
Why do I add the turmeric water halfway through cooking instead of at the start?
Adding it halfway through allows the turmeric to sit on top of the rice and vegetables rather than being fully absorbed from the beginning. It gives the dish that beautiful golden colour on top and adds a gentle flavour that works its way through as the rice finishes cooking.
Does it matter how big I make the kafta meatballs?
It does a little, yes. If the meatballs are too small, they can cook down and shrink significantly, which means less to eat and a less satisfying result. Aim for a size that is a little bigger than you think — they will hold their shape better through the frying and simmering process.
Can I make this with any meatballs?
Technically yes — beef, chicken, or lamb meatballs would all work here. But honestly, why would you? The kafta mixture is already spiced and seasoned, which means it brings so much more flavour to the rice than a plain meatball ever could. That is really what makes this dish what it is.
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