Koofteh Tabrizi (herbed Meat & Rice Balls)

• Total Time: 1 hrs
• Prep Time: 5 mins
• Cook Time: 55 mins

Ingredients:

Servings: 12

HERBED BALL

• 1 lb ground beef or 1 lb veal
• 1 ½ cups rice , raw,well rinsed
• 1 teaspoon salt
• ¼ teaspoon turmeric , ground
• ¼ teaspoon pepper
• 2 tablespoons tarragon , dried
• 2 bunches Italian parsley , chopped fine in a processor
• 1 cup leek , fine chopped
• ½ cup dill , fresh
• ½ cup onion , chopped fine

BROTH

• 3 tablespoons oil
• 2 medium onions , sliced
• ¼ teaspoon turmeric , ground
• 1 cup tomato , chopped
• 1 teaspoon salt
• 5 cups water
• 1 cup green peas (fresh or frozen)

Directions:

1. Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
2. Refrigerate them for 1 hour.
3. 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.
4. Add the tomatoes and salt and stir-fry for 2 minutes more.
5. Add the water and bring to a boil.
6. Moisten your hands with cold water.
7. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
8. The water should just cover the balls.
9. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
10. Add the green peas and cook for 10 minutes more.
11. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
12. Serve warm-- with the meatballs in the broth.

Reviews

[Rachel Savage]

I made this for a dinner party using turkey and it came out pretty well. I had large pita bread available to soak up the broth. My guests were impressed by the taste and how healthy it was. One even asked for the recipe. Leftovers reheated nicely too.