Fava Bean + Dill Meatballs

Name: Fava Bean + Dill Meatballs (Kufteh Baqali)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Makes 16 meatballs
Cuisine: Iranian
Ingredients: 2 teaspoons fine sea salt; 2 onions, peeled and thinly sliced; 2 cups water; 3 cups peeled, fresh or canned (28 oz/825 ml) tomato purée; 3 cups (250 g) chopped fresh dill weed; 1 tablespoon ground cumin; 1 small onion, peeled and grated; 1 lb (450 g) ground turkey thigh, lamb or fish fillets; ½ cup (75 g) rice flour; ¼ cup (60 ml) olive oil; 3 eggs, lightly beaten; 1 teaspoon turmeric; 8 oz (225 g) skinned* fresh or frozen fava beans (see note); 6 cups (1.4 l) water; ½ cup (100 g) rice; ½ teaspoon red pepper flakes; 1 teaspoon ground pepper; 1 teaspoon ground cumin; ½ teaspoon freshly ground pepper; 4 cloves garlic, grated

Kufteh Baqali

Preparation info

Makes
16
meatballs

Difficulty
Medium
Ready in
1 hr 10

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

Meatballs

½ cup (100 g) rice
6 cups (1.4 l)

Asia
Iran
Main course

Method

To make the meatballs: Place the rice and water in a medium-sized saucepan and bring to a boil. Reduce heat to medium and cook for 5 minutes. Add the fava beans, and cook for another 5 minutes. Drain, do not rinse, and allow to cool completely.
In a food processor, mix all the ingredients for the meatballs except the egg and rice flour. Transfer to a large mixi