Meatballs and rice
Ingredients for people 6
• 500 g ground beef
• 100 g of rice
• 3 medium onions, of which well-chopped 1 and the other finely sliced 2s
• 100 g of chickpea flour
• 500 g of mixed aromatic herbs in equal quantities (parsley, mint, chives, tarragon) or 5 spoons of the relative dried mixture
• 2-3 eggs
• 100 g of dried yellow peas (lappeh)
• 1 glass of tomato sauce
• Fried oil
• 1 teaspoon of turmeric
• Pepper to taste
• 5-6 chopped walnuts
• 1-2 barberry spoons in berries (zereshk, optional).
Please note that:
All the ingredients of the meatballs must be well blended and kneaded for a long time until they feel "sticky" in the hands.
During cooking, the meatballs must be covered with water.
The flame should be moderate and the meatballs should not be covered.
Salt, pepper and turmeric must be added to the cooking water of the meatballs in addition to the fried onion.
When cooked, no more than 1 or 2 glasses of cooking sauce should remain in the pan.
Cook the rice in boiling salted water for a few moments until it softens a little, then drain it. Boil the vegetables separately. Prepare a filling with the minced meat, the drained rice, the chickpeas, the chickpea flour, a small glass of water, salt, pepper and beaten eggs. Incorporate the washed and chopped herbs (if you use dried herbs let them come out in the water as indicated and treat them as if they were fresh). Work the dough for a long time until, as has been said, it becomes very hard and dry. Fry the finely chopped onions in plenty of oil, add the turmeric, add salt and pepper, add 5-6 glasses of water and let it boil. With the wet hands formed in the meantime of spherical meatballs as big as an orange. Inside you can introduce fried and salted onions or chopped walnuts and some zereshk. Arrange the meatballs so prepared in the water that will now be boiling, in a single layer so that the water covers them entirely. Lower the flame to allow a slow and complete cooking. Gently turn the meatballs from time to time so that they cook on all sides, and keep on the fire for a total of 40-45 ', often bathing them with their cooking liquid. Cook the meatballs, separate them from the sauce and if necessary make the latter for a few more minutes.