Ingredients
Scale
- 1 lb ground beef
- 1 egg
- ¾ cup rice, half cooked (I used basmati)
- ½ cup yellow split peas, half cooked
- 1 whole onion, grated
- 1 cup Sabzi Koufteh dried herb blend, (or if you’re using the can, about half the can), soaked in water
- 1 Tbsp turmeric
- 1 tsp salt
- ½ tsp black pepper
For the sauce:
- 2 small onions, sliced
- 2 garlic cloves, chopped
- 3 Tbsp tomato paste
- 1 tsp turmeric
- 3 cups of chicken stock
- salt and pepper, to taste
- olive oil, for drizzling
- fresh parsley, chopped for garnish
Instructions
- First soak the dried herbs in a bowl of water, enough to cover the herbs and allow to soak for about 20 minutes.
- If you haven’t already, cook both the rice and lentils (in separate pots) about half way. The basmati should take about 7-8 minutes and the split peas, about 10 minutes. Once done, drain and allow to cool to room temperature.
- In another large bowl, add the beef, grated onion, rehydrated herbs, egg, rice, split peas, turmeric, salt, and pepper, and mix thoroughly until well blended. Then cover with plastic wrap and place in refrigerator to marinate for at least 30 minutes.
- Once done, form mixture into large meatballs, it will make about 8 very large meatballs.
- In a large pot or dutch oven over medium heat, drizzle olive oil and add sliced onion and garlic and sauté until translucent. Then add turmeric and tomato paste and sauté for about 30 seconds.
- Next add the chicken stock and season with salt and pepper and stir everything together. This is a good time to taste the broth for seasoning before adding the meatballs.
- Then gently add the meatballs, cover and cook for about 45 minutes, turning them about halfway through.
- Once done, the sauce will have reduced. Serve with sautéed vegetables and garnish with fresh parsley.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Persian