Persian-Style Carrot Koofteh
"Experience the golden warmth of Persian comfort with these aromatic carrot and herb-infused meatballs, simmered to tender perfection in a savory broth."
Instructions
Rinse the rice and yellow split peas separately and soak them in warm water for 30 minutes. Drain well and set aside.
In a large mixing bowl, combine the minced meat, grated carrots, parsley, mint, egg, soaked rice, soaked split peas, salt, pepper, turmeric, cinnamon, flour, and half of the chopped onion. Mix thoroughly until the mixture is uniform and slightly sticky. Cover and let it rest for 30 minutes to help it firm up.
Heat a small amount of oil in a deep pot over medium heat. Sauté the remaining chopped onion until golden and aromatic.
Pour in the broth and bring it to a gentle boil.
With lightly wet hands, shape the rested mixture into medium-sized meatballs. Carefully lower them into the simmering broth.
Reduce the heat to low, cover the pot, and let the koofteh simmer gently for 45–60 minutes, until the meatballs are fully cooked, tender, and the broth is lightly thickened.
Taste the broth and adjust seasoning if necessary. Serve hot, spooning some of the broth over the koofteh.