Koofteh Berenji (Persian Rice Meatball) - Cooking with Yousef

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat content while still providing protein.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and often less expensive than chickpeas.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is budget-friendly.

Saute one onion in 3-4 tablespoons of cooking oil until golden brown.

Grind the other onion and extract the juice, reserving the pulp for the meat mixture.

Add half of the spices (turmeric, black pepper, red pepper) to the sauteed onion and cook for a minute.

Add tomato paste and salt to the onion mixture and cook for a few minutes.

Add 4-5 cups of water to the pot and bring to a boil for the sauce.

Combine ground beef, rice, split peas, remaining spices, and the juiced onion in a large bowl.

Knead the mixture for about 8-10 minutes until well combined.

Form the mixture into tennis ball-sized meatballs, making a small hole in the center for stuffing.

Stuff each meatball with a piece of plum, a few raisins, and some sauteed onion pulp.

Seal the meatballs tightly to prevent cracking during cooking.

Cooking Techniques

Equipment Needed

Spice Level: