Sabzi Koofteh (Persian Meatballs)
- 1 lb Ground meet (beef or lamb)
- 2 md Onion
- Large handful of fresh mint
- Large handful of fresh
- -watercress
- Salt
- Turmeric
- 1 Egg
- Butter
- Tomato paste
- Split peas
- Rice
Recipe by: jrtrint@PacBell.COM Cook some of rice and split peas (1/2 to 3/4
cup each) in pan --- with not too much water for 5-10 min. Chop onion with
mint and watercress. Add about 1/2 tsp. salt and 1/4 to 1/2 tsp. turmeric
on rice, then add onions and mix with meat. Add
1 egg. Mix well.
Coarsely chop 1 medium onion and put in pan with a little oil and about 3
tbsp. butter. Saute, then add about 1/2 tsp. turmeric, 3 tbsp. tomato
paste, salt (1/2 tsp.), and water (about 1/2 saucepan). Bring to a boil.
Make palm-sized meatballs and place in boiling mixture. Cook about 1/2
hour. Serve in bowls with broth. Yogurt and pickles on the side.
cup each) in pan --- with not too much water for 5-10 min. Chop onion with
mint and watercress. Add about 1/2 tsp. salt and 1/4 to 1/2 tsp. turmeric
on rice, then add onions and mix with meat. Add
1 egg. Mix well.
Coarsely chop 1 medium onion and put in pan with a little oil and about 3
tbsp. butter. Saute, then add about 1/2 tsp. turmeric, 3 tbsp. tomato
paste, salt (1/2 tsp.), and water (about 1/2 saucepan). Bring to a boil.
Make palm-sized meatballs and place in boiling mixture. Cook about 1/2
hour. Serve in bowls with broth. Yogurt and pickles on the side.
