Rice Meatballs

Name: Rice Meatballs (Kufteh berenji)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Makes 10 meatballs
Cuisine: Iranian
Ingredients: 6 cups (1.5 l) broth or water; ¼ cup (60 ml) fresh lime juice or 1 cup (140 g) baby green plums (gojeh sabz); 1 teaspoon freshly ground pepper; 4 cloves garlic, peeled and grated; 1 pound (450 g) ground meat (lamb, beef, turkey, or chicken thighs); 1 cup (85 g) chopped fresh parsley; 1 cup (200 g) lentils or ½ cup (100 g) yellow split peas; 2 eggs, lightly beaten with a fork; 2 teaspoons sea salt; 1 cup (200 g) rice, washed and drained; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water (optional); 1 cup (85 g) chopped fresh dill; 2 teaspoons ground cumin; 1 teaspoon turmeric; ¼ cup (20 g) dried tarragon; 2 tablespoons dried summer savory; ½ cup (120 ml) oil; 2 onions, peeled and thinly sliced; ½ teaspoon freshly ground pepper; ½ teaspoon red pepper flakes; 1 tomato, peeled and chopped; 1 large onion, peeled and grated; 2 tablespoons tomato paste; 2 cups (200 g) chopped fresh spring onions; 2 cups (480 g) drained plain yogurt, beaten

Kufteh berenji

Preparation info

Makes
10
meatballs

Difficulty
Medium
Ready in
1 hr 45

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meatballs

1 cup (200 g) lentils or ½ cup (100

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

To make the meatballs: In a saucepan place the lentils and rice in 6 cups water with ½ teaspoon salt. Partially cover and cook for 30 minutes over medium heat. Drain and allow to cool completely.
In a mixing bowl combine all the ingredients for the meatballs, and the cooled lentil and rice mixture. Knead lightly wit