Herb‑Studded Green Broad Bean Koofteh

Rinse the rice thoroughly. Cook it with just enough water to cover, a pinch of salt, and a little turmeric until tender and the water is absorbed. Set aside to cool slightly.

In a large mixing bowl, combine the cooked rice, ground lamb, cooked wheat, and cooked broad beans. Add the parsley, dill, mint, eggs, salt, black pepper, and coriander powder.

Mix the koofteh mixture thoroughly by hand until it becomes cohesive and slightly sticky, which helps the meatballs hold together during cooking.

With lightly wet hands, shape the mixture into large balls about the size of mandarins, pressing firmly to remove air pockets.

Heat the vegetable oil in a wide, heavy-bottomed pot over medium heat. Sauté the chopped onion until soft and golden.

Stir in the turmeric and tomato paste, cooking for about 1 minute until aromatic and well combined.

Add the water or broth and lemon juice, then bring the liquid to a gentle boil.

Carefully lower the koofteh balls into the simmering broth. Reduce the heat to low immediately to prevent them from breaking apart.

Simmer uncovered for about 60 minutes, allowing the koofteh to cook through and the broth to slightly thicken and deepen in flavor.

Taste the broth and adjust salt if needed. Serve warm, spooning some of the broth over each koofteh.