Recipe serves: 4-6

Persian Meatballs with Rice - Koofteh Berenji

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
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