Koofteh Tabrizi (Herbed Meat & Rice Balls)

http://www.elook.org/recipes/asian/11648.html

Yield 6 servings.

Ingredients:

• 1 lb Ground beef or veal
• 1 1/2 c Rice raw; well rinsed
• 1 ts Salt; or to taste
• 1/4 ts Turmeric ground
• 1/4 ts Pepper
• 2 tb Tarragon dried
• 2 bn Parsley Italian; chopped -fine in a processor
• 1 c Leeks (whole); fine chopped
• 1/2 c Dill fresh
• 1/2 c Onion; chopped fine
• 
  
• MMMMM-----------BROTH-----------------
• 
  
• 3 tb Oil
• 2 md Onion; sliced
• 1/4 ts Turmeric ground
• 1 c Tomato; chopped
• 1 ts Salt
• 5 c ;Water
• 1 c Peas green; fresh or frozen Mix all the meatball ingredients together and roll into balls
• 2-1/2 inches in diameter

Instructions:

• Firmly packed.
• Refrigerate them for 1 hour.
• To make the broth heat the oil in a pan or soup kettle add the onions and turmeric and stir-fry over moderate heat until light brown about 3 minutes.
• Add the tomatoes and salt and stir-fry for 2 minutes more.
• Add the water and bring to a boil.
• Moisten your hands with cold water.
• Take each herbed ball and roll it firmly; add the balls to the broth very carefully one at a one so that they do not not fall apart.
• The water should just cover the balls.
• Cover the pan and cook over moderately low heat without stirring for 45 minutes.
• Add the green peas and cook for 10 minutes more.
• The broth will reduce somewhat the balls swell considerably due to the expansion of the rice.
• Serve warm -- with the meatballs in the broth.
• Makes 12 balls.