Koofteh Berenji



Ingredients: (6 servings)


Basmati or Long Grain Rice, 100 grams
Ground Beef or Lamb, 500 grams
Chick-pea Flour, 100 grams
Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams
3 Eggs
Split-peas, 100 grams
3-4 onions
0.5 cup of cooking oil
2-3 spoons of turmeric (or tomato paste)
Salt
Black pepper
Barberries, 100 grams
Walnuts, 100 grams


Directions:


Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside.
Cook rice in some water with a bit of salt until it softens, then filter out
the water. Do the same to split-peas.


Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well.
Cut the herbs very finely and mix in with the rest. Chop the onions and fry in
oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the
rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and
bring to boil.


Make balls about the size of an orange from the mix, leaving a bit of
barberries, walnuts and fried onions at the center. Place the balls in
the boiling water and cook for a few minutes. Then continue cooking at
low temperature until the koofteh is completely cooked. Make sure the
container is not covered during cooking.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk