Motanjen Khoreshe

READY IN: 1hr 35mins
Recipe by echo echo

If you'd like something out-of-the ordinary in meatballs, try these Iranian ones, made with lamb.

Top Review by lindseylcw

I really liked these but DH thought they were too sweet for him, he is not a lover of fruit with meat so it is not really a fair assessment. I liked the split peas but will add less fruit next time - only to suit our taste, the recipe was very good.

Ingredients Nutrition

  • 1 lb lean lamb fillets, ground
  • 1 onion, finely chopped
  • 14 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons oil
  • 2 cups beef broth
  • 14 cup split peas, soaked overnight & drained
  • 2 tablespoons oil
  • 1 cup almonds, chopped
  • 12 cup dried apricot, chopped
  • 12 cup prune, chopped


  1. In a bowl combine the lamb, onion, salt and pepper.
  2. Form small meatballs with your hands and sauté in 2 Tbs oil in a skillet over medium-high heat until nicely browned on all sides.
  3. Add the broth and split peas and bring to a boil.
  4. Lower the heat to low, cover and simmer 40 minutes.
  5. Meanwhile, heat 2 T oil in smaller skillet and sauté the nuts and fruits until lightly browned.
  6. After meatballs have simmered 40 minutes, add the nuts and fruits to the meatballs and simmer, uncovered, 40 minutes more.
  7. Transfer to a serving dish and serve with rice.

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