Recipe serves: 4-6
 

Persian Meatballs with Rice - Koofteh Berenji

Ingredients
 
Koofteh berenji
lbs lean ground turkey
¼ cup dried onions
1 each large egg
1 cup jasmine rice
1 Tbsp chicken soup powder
¼ tsp salt
¼ tsp black pepper
1 oz fresh parsley, minced
1 oz fresh cilantro, minced
4 each green onion, minced
 
Sauce
6 oz tomato paste (small can)
2 Tbsp chicken soup powder
½ tsp salt
¼ tsp black pepper
3 cup hot water
 


Preparation steps:
  1. In a large pot mix the sauce ingredients.
  2. Mix the koofteh berenji (meat and rice balls) ingredients in a large bowl.
  3. Make the meatballs and add them to the sauce.
  4. If needed, add hot water to cover the meatballs.
  5. Cook covered for 45 minutes. Turn off the heat and keep in the pot for additional 30 minutes before serving. The rice will continue to abosrb the liquids.
Picture of recipe


Take note!
  • Tomato paste: 6 oz eq. 170g
  • Parsley | cilantro:
    1 oz = a medium bunch