Ingredients:
1lb ground beef - 3/4 cup split peas - 3/4 cup rice - 2 eggs - 2 medium onions - 2 tbsp zereshk - 6 prunes - 3 walnuts - 3 tbsp dried summer savory - 1 tbsp advieh - 1 tsp turmeric - oil, salt & pepper
Prep work:
Cook split peas until tender.
Cook rice until just tender. Grate one of the two onions and smile dice the other onion. Hard boil one of the eggs.
Place cooked split peas in a food processor to mash. The idea is for the split peas to have a dough consistency. After that do the same thing with the rice.
Combine ground beef, rice, split peas, grated onion, advieh, dried summer savory, one raw egg, salt and pepper. Mix well together.
Knead the mixture until it turns into a dough consistency. Make sure that you have seasoned the mixture well with salt.
Saute the diced onion in some oil until golden in a large pot. Take 1/2 cup for stuffing the meatball. Also quickly saute the zereshk in some oil or butter for a few minutes.
Toast walnuts for a few minutes. Then gather all the ingredients along with a bowl lined with a cheese cloth. To make it easier on yourself place a rubber band around the edges of the bowl so that it holds the cheese cloth.
Gently ...see more add the majority of the mixture to the bowl leaving behind about one handful of it.
Create a well by pushing the dough towards the wall of the bowl. Place the hardboiled egg in the middle.
Add prunes around the egg. You can use any prunes you like. Also, the pits stay in. Just warn those who you are sharing this meal with about the pits!!! and Add zereshk , walnuts and onion.
Place remaining dough mixture on top and gently press down to seal. Go around the edges and seal the meatball. Carefully close shut each corner of the cheese cloth.
I would suggest making a bow so that way it’s easier to open later. Gently pick up the giant meatball and shape it into a ball. Gently go around and shape it with your hands into a ball.
Add some turmeric to the pot where the onions were sauteed along with 10 cups of water. Season with salt and pepper. Bring to a boil and place the meatball into the boiling water.
Cook covered for 1 and 1/2 hours. As it cooks pour some of the liquid over it within the first 20 minutes. Half way through the cooking process gently and carefully flip the meatball.
Once ready take the meatball out and place it in a deep serving bowl. Remove cheese cloth and ladle the sauce over the meatball.
This is such a delicious meal and it’s perfect on a cold day. The delicious smell of the Kofteh takes over the house as it cooks and flirts with your nose!!!
Reference: mypersiankitchen.com/
