| Ingredients |
| |
| Koofteh berenji |
| 1 2⁄3 |
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: |
- In a large pot mix the sauce ingredients.
- Mix the koofteh berenji (meat and rice balls) ingredients in a large bowl.
- Make the meatballs and add them to the sauce.
- If needed, add hot water to cover the meatballs.
- 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.
|
|
|
|
