koofteh tabrizi (herbed meat and rice balls)

Categories
Lamb/mutton
Persian
Yield
6 Servings
MeasureIngredient
1 pounds Ground beef or veal
1½ cup Rice, raw; well rinsed
1 teaspoon Salt; or to taste
¼ teaspoon Turmeric, ground
¼ teaspoon Pepper
2 tablespoons Tarragon, dried
2 bunches Parsley, Italian; chopped fine in a processor
1 cup Leeks (whole); fine chopped
½ cup Dill, fresh
½ cup Onion; chopped fine
3 tablespoons Oil
2 mediums Onion; sliced
¼ teaspoon Turmeric, ground
1 cup Tomato; chopped
1 teaspoon Salt
5 cups ;Water
1 cup Peas, green; fresh or frozen

HERBED BALL

BROTH

Mix all the meatball ingredients together and roll into balls, 2-½ inches in diameter, firmly packed. Refrigerate them for 1 hour.

To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil.

Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a one, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.

Serve warm -- with the meatballs in the broth. Makes 12 balls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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