Herb-Filled Persian Meatball Stew (Kufteh Sabzi)

Soak the chickpeas in plenty of water for several hours or overnight. Drain well, then grind them together with the ground meat and a small portion of onion until smooth and cohesive.

Set aside 1 cup of the rice. Grind the remaining rice together with part of the fresh herbs until finely processed.

In a large bowl, combine the meat–chickpea mixture, ground rice, ground herbs, salt, and black pepper. Knead thoroughly for several minutes until the mixture becomes sticky and well bound.

In a separate pan, lightly fry the sliced onions in oil until golden. Add the raisins and sauté briefly until plump. Remove from heat and set aside.

In a large pot, add water, the remaining herbs, and any leftover ground chickpeas. Season with turmeric, salt, and black pepper, and bring to a gentle boil.

Take a portion of the meat mixture about the size of a large orange. Place some of the fried onions and raisins in the center, then carefully shape into a firm, sealed ball.

Gently lower the prepared meatballs into the simmering pot, making sure they remain intact.

Add the reserved 1 cup of rice and a little oil to the pot. Reduce the heat and simmer slowly until the rice is fully cooked, the stew thickens, and the meatballs are tender and cooked through. Serve hot.