Koofteh Sabzi Shirazi Ingredients

1lb of ground meat- 2 large onions, one graded and the other sliced length wise
1/2 cup of split peas- 3/4 cup of rice- 1 bunch of parsley- 1/2 bunch of dill
1 bunch of green onions- 2 branches of tarragon- 2 eggs-
3 cloves of garlic- 1 tsp turmeric- 2 tbsp tomato paste- 3 cups of broth- 1 cup of greengage- salt & pepper

First: wash split peas and rice, add 2 cups of water, a dash of salt and cook for 30 minutes. Clean and wash the herbs. Chop the green onions and place them aside. Then throw in the herbs and pulse a couple of times for a nice chop chop. When the rice and split peas are done, place them in a colander to drain the juices. Save the juice as it will be used as part of the broth. You should be left with about 1 cup of water.

Now gather all of the following ingredients : rice, split peas, graded onion, chopped herbs, ground beef and eggs. You will be mixing all these ingredients together in a bowl. It is much easier to first combine the herbs, spices, seasoning, with the egg, and then once these are nicely incorporated add the meat. So moving right along, place the eggs and chopped herbs in the mixer. Add some salt and pepper to taste. Give it a nice mix so that they are incorporated. Add the green onions. Add 1 tbsp of dry tarragon. It is not the same as fresh, but it will do. Give it a mix.

Then add the ground beef, split peas, and rice. Mix for about 5 minutes, starting on a slow speed and gradually going higher. While you are mixing, stop half way through to scrape down the sides of the bowl. Also you might want to scrape the bottom of the bowl as sometimes things just stick to the bottom. Once your mixture is nicely incorporated, make the meatballs, about the size of a small orange. Add the onion and garlic in oil until translucent. Place 3 cups of water and 3 bouillons in a sauce pan. Bring to a boil. Add the 2 tbsp of tomato paste and mix until both the paste and bouillons are dissolved. One thing that is very important to do is dissolve the tomato paste in either warm water or warm broth.

Place the broth with tomato paste along with the rice and peas broth over the onions. Check the seasoning of your broth now and make sure that it is just right. Add greengage and slowly place each meatball in the pot. cover and cook for one hour on medium heat. In the mean time make sure that you baste the meatballs that are exposed on top or gently turned them over half way through. Uncover the pot and cook for another half hour.