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Ingredients

6-8 servings

  • 500g minced / ground beef
  • 2 tablespoons dry or fresh parsley
  • 1 tablespoon dry rosemary and tarragon
  • 3 eggs
  • 1/2 cup rice
  • 1/4 cup yellow split peas
  • A few Iranian aloo or dried plums
  • 3-4 tablespoons fried onion (refer to the related video
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper 
Directions
  • Wash rice and yellow split peas together and place in a pot with 1 cup water. Cook until tender (half cooked).
  • Drain any remaining liquid.
  • Prepare drained herbs (refer to the related video
  • Place cooked rice and chana dal in a big pot, add herbs, meat, fried onion, salt, pepper, eggs, turmeric and mix well.
  • In the pot you want to cook the koofteh in, add fried onion (pyaz dagh), tomato paste and fry for 1 minute.
  • Now add water, salt and pepper. Cover pot and bring to boil.
  • Take a handful of this mixture, shape as a ball and drop slowly into the boiling sauce.
  • If you like you can place 1-3 aloo (plums) or a hard boiled egg in the middle of each kofteh.
  • Make sure the sauce covers the meatballs to ensure they cook evenly.
  • You can add a bit more water if you'd like to serve this dish as a soup.
  • Make sure the sauce is boiling when you drop the meatballs in.
  • Cooking time will be around one hour.
  • We serve this food warm with flat bread.
  • Enjoy (nooshe jan). 
Tips

You can make this koofteh bigger for a main dish or smaller for a side dish. 

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