Sabzi Koofteh Recipe - Cooking Index
Sabzi Koofteh Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground meat - (beef or lamb) |
| 2 lbs | 908g / 32oz | Onion (medium) |
| 1 | Fresh mint | |
| 1 | Fresh | |
| Watercress | ||
| Salt | ||
| Turmeric | ||
| 1 | Egg | |
| Butter | ||
| Tomato paste | ||
| Split peas | ||
| Rice |
Cook same of rice and split peas (1/2-3/4 cup each) in pan - with not too much water for 5-10 minutes 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 med onion and put in pan with a little oil and about 3 tbs butter Saute, then add about 1/2 tsp turmeric, 3 tbs 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.
Source:
Rival Crock-pot cook book
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