Persian Meatballs in Tomato Turmeric Broth

Step 1

First soak the dried herbs in a bowl of water, enough to cover the herbs and allow to soak for about 20 minutes.

Step 2

If you haven’t already, cook both the rice and lentils (in separate pots) about half way. The basmati should take about 7-8 minutes and the split peas, about 10 minutes. Once done, drain and allow to cool to room temperature.

Step 3

In another large bowl, add the beef, grated onion, rehydrated herbs, egg, rice, split peas, turmeric, salt, and pepper, and mix thoroughly until well blended.  Then cover with plastic wrap and place in refrigerator to marinate for at least 30 minutes.

Step 4

Once done, form mixture into large meatballs, it will make about 8 very large meatballs.

Step 5

In a large pot or dutch oven over medium heat, drizzle olive oil and add sliced onion and garlic and sauté until translucent. Then add turmeric and tomato paste and sauté for about 30 seconds.

Step 6

Next add the chicken stock and season with salt and pepper and stir everything together. This is a good time to taste the broth for seasoning before adding the meatballs.

Step 7

Then gently add the meatballs, cover and cook for about 45 minutes, turning them about halfway through.

Step 8

Once done, the sauce will have reduced. Serve with sautéed vegetables and garnish with fresh parsley.