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Persian meatball, Koofteh Tabrizi
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Persian meatball is combined with rice and meat, in farsi they are known as Koofteh Tabrizi or Koofteh beranji. Berenj stands for rice. Great soup for winter time and when weather is cold. It is full of vegetabls and healty food and soup.
Ingredients :
HERBED BALL
1 lb Ground beef or veal
1 1/2 cup Rice, raw, well rinsed
1 tsp Salt, or to taste
1/4 tsp Turmeric, ground
1/4 tsp Pepper
2 tbl Tarragon, dried
2 bn Parsley, Italian, chopped fine in a processor
1 cup Leeks (whole), fine chopped
1/2 cup Dill, fresh
1/2 cup Onion, chopped fine
BROTH
3 tbl Oil
2 med Onion, sliced
1/4 tsp Turmeric, ground
1 cup Tomato, chopped
1 tsp Salt
5 cup ,Water
1 cup Peas, green, fresh or frozen
Method :
* Mix all the meatball ingredients together and roll into balls, 2-1/2 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.
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More Iranian Recipes
Did you enjoy this Iranian meal? you should try Green bean stew or Fesenjoon stew served on basmati rice
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