Koofteh Berenji (Persian Rice and Herb Meatballs in Tomato Sauce)
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Ingredients
- 400 g beef mince
- 80 g basmati rice
- 20 g fresh dill, chopped
- 4 spring onions, finely sliced
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 400 g tinned chopped tomatoes
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 22.7 g
- Carbohydrate
- 23.1 g
- of which sugars
- 5.7 g
- Fat
- 23.3 g
- of which saturates
- 7.3 g
- Fibre
- 2.5 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in boiling water for 10 minutes until just tender, then drain and cool slightly.
- 2
Mix the rice into the beef mince with the dill, spring onions, grated onion and turmeric, season well, then shape into 16 small balls.
- 3
Heat the vegetable oil in a wide pan and brown the meatballs for 5 minutes, turning carefully.
- 4
Add the tinned chopped tomatoes and 200ml water, bring to a simmer, cover and cook gently for 30 minutes until the meatballs are cooked through with no pink remaining and the sauce has thickened.
- 5
Taste and season with salt and pepper.
- 6
Serve with flatbread or basmati rice.
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