Geshneez Kebab (کباب گشنیز) — Persian Coriander & Split Pea Meatballs

• 150 gYellow split peas, dry (rinsed)
• 900 mlWater (for cooking split peas)
• 3 gFine sea salt (for split peas cooking water)
• 500 gMinced lamb (or beef, 15–20% fat) (cold)
• 220 gYellow onion (grated on fine holes, then squeezed to remove excess juice)
• 80 gFresh coriander leaves and tender stems (finely chopped)
• 1 largeEgg (about 50 g without shell)
• 18 gAll-purpose flour (about 2 tbsp, for binding)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround black pepper (about 1/2 tsp)
• 30 mlNeutral cooking oil (about 2 tbsp (sunflower/canola))
• 3 wholeDried limes (pierced 6–8 times each with a skewer)

Instructions

1. 1

   Cook the split peas: rinse until the water runs mostly clear. Add split peas, 900 ml water, and 3 g salt to a saucepan. Bring to a boil over medium-high heat, skim foam for 2 minutes, then reduce to a gentle simmer. Cook 35–45 minutes until very tender and easily mashable; drain well and cool 15 minutes.

2. 2

   Make the meatball mixture: mash the cooled split peas into a coarse paste (small bits are fine). In a large bowl, combine minced lamb (or beef), squeezed grated onion, chopped coriander, egg, flour, 2 g turmeric, 8 g salt, and 1 g black pepper. Mix by hand 3–4 minutes until sticky and cohesive; cover and chill 20 minutes.

3. 3

   Build the dried-lime broth: heat 30 ml oil in a wide pot over medium heat. Add diced onion and sauté 8–10 minutes until translucent and lightly golden. Stir in 1 g turmeric for 30 seconds. Add pierced dried limes, 900 ml hot water, 4 g salt, and 0.5 g pepper; bring to a gentle simmer.

4. 4

   Shape the kebabs: with damp hands, portion the chilled mixture into 16 meatballs (about 45–50 g each). Roll firmly to prevent cracking, then lightly flatten into thick ovals if desired. If the mixture feels loose, chill 10 more minutes; if it feels dry, wet your hands and re-roll to smooth the surface.

5. 5

   Simmer gently: keep the broth at a low simmer (small bubbles). Slide the meatballs in one by one, spacing them so they do not stick. Do not stir for the first 8 minutes; instead, gently shake the pot once or twice. Cover partially and simmer 25–30 minutes, turning meatballs once halfway through.

6. 6

   Finish and balance: uncover and simmer 8–10 minutes to slightly reduce the broth. Taste and adjust salt. If the dried limes taste bitter, remove them after 20 minutes of simmering; if you want more tang, keep them in to the end. Rest off heat 10 minutes so the meatballs reabsorb juices before serving.