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KOOFTEH TABRIZI
OK Here is one of the healthiest homemade food from Tbriz-Iran
Enjoy It
KOOTEH TABRIZI
HERBED BALL
1 lb ground beef or 1 lb veal
1 1/2 cups rice, raw,well rinsed
1 teaspoon salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, fine chopped
1/2 cup dill, fresh
1/2 cup onion, chopped fine
BROTH
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomato, chopped
1 teaspoon salt
5 cups water
1 cup green peas (fresh or frozen)
Change Measurements: US | Metric
Directions:Prep Time: 5 minsTotal Time: 1 hr
1Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.2Refrigerate them for 1 hour.3To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.4Add the tomatoes and salt and stir-fry for 2 minutes more.5Add the water and bring to a boil.6Moisten your hands with cold water.7Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.8The water should just cover the balls.9Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.10Add the green peas and cook for 10 minutes more.11The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.12Serve warm-- with the meatballs in the broth.
Enjoy It
KOOTEH TABRIZI
HERBED BALL
1 lb ground beef or 1 lb veal
1 1/2 cups rice, raw,well rinsed
1 teaspoon salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, fine chopped
1/2 cup dill, fresh
1/2 cup onion, chopped fine
BROTH
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomato, chopped
1 teaspoon salt
5 cups water
1 cup green peas (fresh or frozen)
Change Measurements: US | Metric
Directions:Prep Time: 5 minsTotal Time: 1 hr
1Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.2Refrigerate them for 1 hour.3To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.4Add the tomatoes and salt and stir-fry for 2 minutes more.5Add the water and bring to a boil.6Moisten your hands with cold water.7Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.8The water should just cover the balls.9Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.10Add the green peas and cook for 10 minutes more.11The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.12Serve warm-- with the meatballs in the broth.
I wish you luck
take time on pr. 7 ....don't let me down..lol
let me know how it comes
take time on pr. 7 ....don't let me down..lol
let me know how it comes
im making this today wish me luck lol
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