Kufteh Number Two

Name: Kufteh Number Two
Yield: This is also enough to feed 4–5 people.
Cuisine: Iran
Ingredients: 1 onion, grated; 1 teaspoon turmeric; 250 g pudding rice (soaked for around 30 minutes); 1½ kg fresh broad beans, depodded and skinned or shucked (or 1 x 400 g bag frozen – defrost and shuck); 2 teaspoons dried tarragon; 2 tablespoons dried dill; 1 onion, chopped; ½ teaspoon salt and 1 level teaspoon pepper; 1 egg; tahini dip; salt and pepper; 500 g minced lamb; 1 litre good chicken stock; 100 g thick yoghurt; 50 ml sour cream (or single); 3–4 cloves garlic; 2 teaspoons dill; 1 dessertspoon lemon juice

Broad Bean Balls

Preparation info

This is also enough to feed
4–5
people.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

These are seriously tasty, much smaller and much easier to make. Forget the once-in-a-lifetime show-cookery of the previous recipe; you will want to make these every week.

Ingredients

For the Balls

250 g pudding rice (soaked for around 30 minutes)
1½ kg fresh broad beans, depodded and skinned or shucked (or

Asia
Iran
Main course
Starter

Method

Blanch the rice and broad beans for about 15 minutes. Drain and cool. Mix with the other kufteh ingredients – a whizz in the blender is good, or 15 minutes of hard manual labour – until everything is really sticking together.

Fry the onion for the cooking liquid in a little butter, add