Koofteh Berenji

Ingredients

Basmati rice

2 cups

Yellow split peas

1 cup

Ground beef

1 pound

Onion

1 large, finely chopped

Fresh parsley

1/2 cup, chopped

Fresh cilantro

1/2 cup, chopped

Fresh dill

1/4 cup, chopped

Turmeric

1 teaspoon

Cinnamon

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

3 tablespoons

Water

4 cups

Instructions

1. Begin by washing the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 1 hour, then drain and set aside.
2. In a large mixing bowl, combine the ground beef, yellow split peas, finely chopped onion, fresh parsley, cilantro, dill, turmeric, cinnamon, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Take a small portion of the meat mixture (about the size of a golf ball) and shape it into a round meatball. Repeat with the remaining mixture until all meatballs are formed.
4. In a large pot, heat the vegetable oil over medium heat. Add the meatballs in batches, cooking them until browned on all sides. Remove the browned meatballs from the pot and set them aside.
5. In the same pot, add the drained rice and 4 cups of water. Bring to a rolling boil, then gently nestle the browned meatballs into the rice. Reduce the heat to low, cover the pot with a lid, and let it simmer for 40-45 minutes, or until the rice is fluffy and the meatballs are cooked through.
6. Once cooked, remove the pot from heat and allow it to sit covered for an additional 10 minutes to let the flavors meld.
7. Serve hot, garnished with extra fresh herbs if desired. Enjoy your delicious Koofteh Berenji!