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Split pea and rice meatballs (Koofteh berenji)
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Prep Time:
120 minutes
Cook Time:
60 minutes
Total Time:
180 minutes
Ingredients:
  • 60g split peas
  • 100g basmati rice
  • 1 brown onion, coarsely grated
  • 50g chickpea flour
  • 400g beef mince or lamb mince
  • 62.50 ml finely chopped flat leaf parsley
  • 4 green onions, finely chopped
  • 40.00 ml finely chopped dill
  • 40.00 ml finely chopped tarragon
  • 40.00 ml finely chopped mint
  • 2 tsp ground turmeric
  • 40.00 ml currants
  • 30g walnut
  • 40g butter
  • 375ml chicken stock
  • 60ml lemon juice
  • 22.20 gm tomato paste
  • 125g yoghurt
Instructions:
  • Place peas in a bowl, cover with water, and let soak for 1 hour. Drain thoroughly. Cook rice and peas in salted boiling water for 15 minutes until tender. Drain and allow to cool.
  • Combine the rice mixture, onion, besan, mince, egg, parsley, green onions, dill, tarragon, mint, turmeric, currants, and walnuts in a bowl, using your hands to mix thoroughly. Season with salt and pepper. Shape 2 tablespoons of the mixture into balls with wet hands and place them on a tray. Cover with plastic wrap and refrigerate for 30 minutes.
  • In a large non-stick frying pan, melt the butter over high heat. Stir in the chicken stock, lemon juice, and tomato paste and cook for 2 minutes until well combined and heated through. Add the meatballs into the sauce, reduce the heat to low, cover, and cook for 40 minutes until the meatballs are tender and the liquid is almost absorbed.
  • In a small saucepan, warm the yoghurt over low heat, stirring constantly for 2 minutes until heated through. Pour the warm yoghurt over the meatballs in a serving bowl and serve promptly.

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