Sabzi koofteh (persian meatballs)

Yield: 1 Servings

Measure Ingredient
1 pounds Ground meet (beef or lamb)
2 mediums Onion
\N \N Large handful of fresh mint
\N \N Large handful of fresh watercress
\N \N Salt
\N \N Turmeric
1 \N Egg
\N \N Butter
\N \N Tomato paste
\N \N Split peas
\N \N Rice
\N 1 egg. Mix well.

Recipe by: jrtrint@... Cook some of rice and split peas (½ to ¾ cup each) in pan --- with not too much water for 5-10 min. Chop onion with mint and watercress. Add about ½ tsp. salt and ¼ to ½ tsp. turmeric on rice, then add onions and mix with meat. Add Coarsely chop 1 medium onion and put in pan with a little oil and about 3 tbsp. butter. Saute, then add about ½ tsp. turmeric, 3 tbsp. tomato paste, salt (½ tsp.), and water (about ½ saucepan). Bring to a boil.

Make palm-sized meatballs and place in boiling mixture. Cook about ½ hour. Serve in bowls with broth. Yogurt and pickles on the side.

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