Koofteh tabrizi (herbed meat & rice balls) Recipe

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Koofteh tabrizi (herbed meat & rice balls)

Artist:	_	Yield:	6
Categories:	Central Asian, Cereals, Lamb & Mutton, Persian	Rating:	0
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Ingredients:

		HERBED BALL
1	lbs	Ground beef or veal
1 1/2	cup	Rice, raw, well rinsed
1	tsp	Salt, or to taste
1/4	tsp	Turmeric, ground
1/4	tsp	Pepper
2	tbsp	Tarragon, dried
2	bunch	Parsley, Italian, chopped
		-fine in a processor
1	cup	Leeks (whole), fine chopped
1/2	cup	Dill, fresh
1/2	cup	Onion, chopped fine
		BROTH
3	tbsp	Oil
2	med	Onion, sliced
1/4	tsp	Turmeric, ground
1	cup	Tomato, chopped
1	tsp	Salt
5	cup	Water
1	cup	Peas, green, fresh or frozen

Procedures:

1	Mix all the meatball ingredients together and roll into balls, 2-?inches in diameter, firmly packed.
2	Refrigerate them for 1 hour.
3	To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
4	Add the tomatoes and salt and stir-fry for 2 minutes more.
5	Add the water and bring to a boil.
6	Moisten your hands with cold water.
7	Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a one, so that they do not not fall apart.
8	The water should just cover the balls.
9	Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
10	Add the green peas and cook for 10 minutes more.
11	The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
12	Serve warm -- with the meatballs in the broth.
13	Makes 12 balls