Recipe - Koofteh Tabrizi (Herbed Meat And Rice Balls)

HERBED BALL
1 pound Ground beef or veal
1 One half cup Rice, raw; well rinsed
1 teaspoon Salt; or to taste
One fourth teaspoon Turmeric, ground
One fourth teaspoon Pepper
2 tablespoon Tarragon, dried
2 bn Parsley, Italian; chopped
fine in a processor
1 cup Leeks (whole); fine chopped
One half cup Dill, fresh
One half cup Onion; chopped fine

BROTH
3 tablespoon Oil
2 md Onion; cut or sliced up
One fourth teaspoon Turmeric, ground
1 cup Tomato; chopped
1 teaspoon Salt
5 cup ;Water
1 cup Peas, green; fresh or frozen

Mix all the meatball ingredients together and roll into balls, 2One half 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 stirfry over moderate heat until light brown, about 3
minutes. Add the tomatoes and salt and stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini