Preparation

• Soak the rice and yellow split peas in water overnight.

It is not strictly necessary to soak the peas in advance, but it is recommended because you can be sure that the peas will be cooked and cooked within a reasonable time.

Step 1: Make the meatball mixture

• Cook the split peas and rice separately in boiling water until the rice grains and split peas can be easily crushed between your fingertips.

• Drain and let it drain. Save the water from the split peas for later (the water that comes out of the peas is packed with vitamin B).

• In the meantime, finely grate the onion.

• Place the ground beef, grated onion, rice, yellow split peas, dill, tarragon, chives, coriander, turmeric, salt, pepper and egg in a large bowl or food processor and blend until smooth. NB! Do not mix the ingredients for too long. Once the mixture becomes soft, stop mixing. If the mixture is too sticky, the meatballs will become too hard later.

Step 2: Prepare the sauce

• Cut the onion into half rings and fry in a large pan with a little oil.

• Once the onion turns golden brown, add the tomato puree. Fry this briefly.

• Add salt, turmeric and a little pepper.

• Carefully add the cooking water from the split peas. The amount of water depends on the size of your pan. It is very important that you do not add too much water. Ultimately, the meatballs, which you add later, should be half submerged in water.

• Coarsely chop the parsley.

• Add the dried tarragon and parsley to water and bring to the boil.

Step 3: Turn the meatballs

• Roll about 8 meatballs of the same size

• Make a well in the meatballs and fill the mixture with the filling of your choice.

• Cover the filling again with the mixture and roll smooth meatballs. Make sure there are no cracks in the meatballs.

Step 4: Mix the meatballs with the sauce

• Add the meatballs to the sauce (note! The sauce must be boiling) and simmer for 20 minutes without a lid.

• After 20 minutes, carefully turn the meatballs over and simmer again for 20 minutes.

Step 5: Serve the Koofteh Tabrizi

• Remove the meatballs with the thick sauce from the pan and serve!

As side dishes you can serve flatbread, vegetables, sliced raw onion, fresh lemon or lemon juice and pickles.