Koofteh Berenji
Servings: 4 people
Ingredients
Ingredients for meatballs:
- 100 G Ground Meat
- ½ Cup Rice
- ⅓ Cup Split peas
- 100 G Koofteh Aromatic Herbs (Tarragon, Mint, Dill, Coriander and etc.) 1 tsp from each of them
- 1 Egg
- 1 Onion Medium
- Walnut or Prune Optional - Use for the inside of meatballs
- ½ Tsp Salt and (To taste)
- ½ Tsp Black Pepper
Ingredients for sauce:
- 1 Onion + One more Use for the inside of meatballs
- 2 Tbsp Tomato paste
- 2 Tomatoes For better taste
- 5 Cups Water
- Salt and Pepper (To taste)
- Turmeric (To taste)
- 2 tbsp Oil
Instructions
- Wash and soak the rice for 30 minutes with some salt.
- Boil the Split peas. Add some salt. Boil the rice. Add some salt and oil as well. You can add some turmeric to your boiling rice. Drain the rice and Split peas.
- Grate an onion, and juice it before adding it to your mixture.Pour grated onion, ground meat, egg, aromatic herbs, black pepper, salt, rice, and split peas into a bowl. Mix them.
- You should use your hands and knead the mixture until all the ingredients are incorporated, and the final paste is perfectly smooth and consistent.
- Fine dice the onion and Sauté in a pot. Then, add the tomato paste, salt, pepper, and turmeric.
- grab a suitable amount of Koofteh paste. Shape the paste into a ball and smooth it over.
- Gently place the meatballs inside the boiling sauce. Let them boil over medium heat. After 45 to 60 minutes the sauce thickens and your Koofteh Berenji is ready!