Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes

Kufteh Berenji کوفته برنجی

Rice and meat balls with herbs in tomato broth, smaller and simpler than kufteh tabrizi.

⏱ 100 min

Ingredients

− +
  • 100 g minced lamb or beef (with some fat)
  • 38 g basmati rice
  • 13 g yellow split peas
  • ¼ onions
  • ¼ bunch mixed herbs (parsley, coriander, dill, leek)
  • ¼ eggs
  • ½ tbsp tomato paste
  • ¼ tsp turmeric
  • ¾ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Pre-cook the rice and split peas for 15 minutes and let cool.
  2. Knead with the mince, grated onion, herbs, egg, salt and pepper and shape into orange-sized balls.
  3. Toast the tomato paste and turmeric in oil, add 1 l water, bring to the boil and add the balls.
  4. Simmer for 45 minutes and serve with bread.