Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Main Dishes                        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. thx to: itto.org Ghormeh Sabzi Tah-Cheen Related links: Khoresht Ghaarch Koofteh Nokhod-chi Khoresht Loobia-Sabz Khoresht Karafs Khoresht Ghaimeh Add this page to Your Favorites   Ghormeh Sabzi Tah-Cheen
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