Koofteh tabrizi (herbed meat & rice balls)
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Koofteh tabrizi (herbed meat & rice balls)
  Meat    Rice  
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6634. Report a problem with this recipe.
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      Title: Koofteh tabrizi (herbed meat & rice balls)
 Categories: Lamb/mutton, Persian
      Yield: 6 Servings
 
MMMMM------------------------HERBED BALL-----------------------------
      1 lb Ground beef or veal
  1 1/2 c  Rice, raw; well rinsed
      1 ts Salt; or to taste
    1/4 ts Turmeric, ground
    1/4 ts Pepper
      2 tb Tarragon, dried
      2 bn Parsley, Italian; chopped
           -fine in a processor
      1 c  Leeks (whole); fine chopped
    1/2 c  Dill, fresh
    1/2 c  Onion; chopped fine

MMMMM---------------------------BROTH--------------------------------
      3 tb Oil
      2 md Onion; sliced
    1/4 ts Turmeric, ground
      1 c  Tomato; chopped
      1 ts Salt
      5 c  ;Water
      1 c  Peas, green; fresh or frozen
 
  Mix all the meatball ingredients together and roll into balls, 2-1/2
  inches in diameter, firmly packed. Refrigerate them for 1 hour.
  
  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.  Add the tomatoes and salt and stir-fry for 2
  minutes more. Add the water and bring to a boil.
  
  Moisten your hands with cold water.  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. The water should just cover the
  balls. Cover the pan and cook over moderately low heat, without
  stirring, for 45 minutes.  Add the green peas and cook for 10 minutes
  more. The broth will reduce somewhat, the balls swell considerably
  due to the expansion of the rice.
  
  Serve warm -- with the meatballs in the broth.  Makes
       12    balls.
 




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Recipe ID 6634 (Apr 03, 2005)

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