Koofteh Tabrizi

Directions

1. First step: soak rice and chickpeas a night before. Cook the split peas and the potato for around 30 mins during which the potato should be cooked and the chickpeas should be half cooked. Drain and set aside.
2. Second step: cook the rice with 2 cups of water until the water has evaporated, drain and set aside.
3. Third step: grind the meat twice, grind the chickpeas and the potato as well. Grate the onions and chop finely along with the leek and sweet fennel leaves.
4. Forth step: in a big bowl add the meat first while gradually adding salt, pepper and the onions and mix it for 10 mins. Then add the rice and the mixture of split peas and potato and mix it thoroughly. Cover the mixture and keep it in the fridge for about 15 mins to rest.
5. Second how to prepare the sauce: In a big saucepan, add some vegetable oil, add chopped onion and turmeric and fry until golden. Grate the tomatoes and add to the fried onion, add some salt and pepper. Add 3 cups of water and turn the heat high to bring the sauce to boil. Add the soaked saffron, turn the heat down and cover it, letting in simmer.
6. Third, adding the Kooftehs to the sauce: Take the mixture out of the fridge, take an orange-size piece of the mixture in your hand and make a well in the middle of the meat with your finger in order to add the fillings. Place one boiled egg, a table spoon of soaked barberries, and a soaked plum inside and cover them thoroughly making sure they are covered properly. Continue making Koofteh in the same manner. After you are done, slowly place them one by one in the simmering sauce with the help of a spatula. Let them cook for about 1 hour, making sure the sauce does not dry out.