Qifqi

Cook the rice in salted boiling water until tender, about 15-18 minutes. Drain any excess water and spread the cooked rice on a baking sheet to cool completely. The rice must be cold before shaping, as warm rice will fall apart during frying.

Transfer the cooled rice to a large mixing bowl. Add the beaten eggs, chopped mint, parsley, salt, and pepper. Mix thoroughly until the eggs are evenly distributed and the mixture holds together when pressed.

With damp hands, form the mixture into compact balls about 4-5cm in diameter, squeezing firmly to ensure they hold their shape. Each ball should be dense enough to maintain its form but not packed so tightly that the center remains uncooked.

Heat vegetable oil in a deep skillet to a depth of about 3cm. The oil should reach 170°C (340°F). Test by dropping a small piece of the rice mixture into the oil; it should sizzle gently without burning.

Carefully lower the rice balls into the hot oil, working in batches of 4-5 to maintain the oil temperature. Fry for 4-5 minutes, turning gently with a slotted spoon, until they develop a deep golden-brown crust all over.

Remove the qifqi with a slotted spoon and drain on paper towels. Keep finished batches warm in a low oven while frying the remaining balls. The exterior should be crispy and the interior should be creamy and herb-flecked.

Serve the qifqi warm, piled on a platter. They are traditionally eaten plain or with a simple yogurt dip on the side. The contrast between the crunchy exterior and soft, minty interior is the hallmark of well-made qifqi.