Go Back
–+ servings
Herbed Meatballs with Rice-Kufteh Berenji

Herbed Meatballs with Rice – Kufteh Berenji

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 1/2 cup yellow split peas
  • 1 cup Basmati rice
  • 2 eggs whisked
  • 2 teaspoons Persian Spice mix*
  • 1 large onion grated
  • 1 pound ground beef or turkey
  • 2 cups chopped fresh parsley
  • 1 cup chopped fresh dill
  • 1/2 cup chopped savory
  • 1/4 cup chopped tarragon
  • 2 cups chopped scallions
  • 1 large onion sliced
  • 2 Cloves garlic crushed
  • 1/4 cup olive oil
  • 1 cup tomato juice
  • 2 cups chicken stock
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon saffron threads

Instructions

  • Pick over the rice and peas and rinse.
  • Cook the rice and peas covered for 30 minutes until cooked thoroughly.
  • Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
  • In a large sauté pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
  • Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
  • Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.
  • *Saffron adds a wonderful exotic flavor, it will still be delicious if you want to leave it out.

*Persian Spice Mix (Advieh) is made from equal parts equal parts of cinnamon, coriander, sesame seeds, cardamom and cumin (all ground). If you can find organic or pesticide free rose petals they should be added, otherwise add rose-water to the sauce.