Persian Meatballs

Persian Meatballs, Step by Step

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1. Boil the rice and split peas for 15 minutes until half-tender and drain.

   Mark done Start 15 min timer

2. Mix the beef, grated onion, rice, split peas, parsley, mint, turmeric, salt and egg and knead for 3 minutes. Shape into 4 large balls.

   Mark done Start 3 min timer

3. Soften the sliced onion in the oil for 6 minutes. Add the tomatoes, saffron and water and simmer for 10 minutes.

   Mark done Start 6 min timer

4. Lower in the meatballs, cover and simmer very gently for 40 minutes, turning once.

   Mark done Start 40 min timer

Notes for Getting It Right

• Knead the meat until sticky.
• Handle the meatballs gently.
• If your hob runs hot, keep the heat low.
• Turn them only once.

Serving Suggestions

• Flatbread
• Plain yoghurt
• Fresh herbs
• Pickled cucumber

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat gently in the sauce.

Persian Meatballs: Questions and Answers

Persian Meatballs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.