Split Peas with rice and caraway Recipe

The dish belongs to Kerman.
Now Ingredients,
Onions, Medium-sized, 2 nos
Ground beef, 200 g
Rice, 3 cups
Split peas, cooked, 1 cup
Caraway, 2 to 3 tbsp, not powdered
Tomato paste, in your choice
Salt, pepper and turmeric, as required
Now time for its Procedure,
Mix together ground beef, grated onions, salt, pepper and turmeric and knead finely. When it's
ready, shape into several meatballs. You can either fry the meatballs on each side or dice one
onion, sauté in a little oil till light and golden in color. To this add turmeric, 1 spoon of tomato
paste along with 1 1/2 water and bring it to a boil. Then put meatballs inside and give it 15
minutes to cook over a low flame and the water evaporates. Drain the pre-soaked rice and put it
in a pot. Let it half-cook. Strain and add in cooked split peas along with whole caraway and
combine together. Now pour a little oil in a pot and arrange the bottom of the pot with bread or
potato slices. Put the combined ingredients over it and in different layers put fried or cooked
meatballs in tomato paste.
Do not apply powdered caraway at all. But if you insist, you can apply far less amount.
Since its powder will definitely add more fragrance and flavor and might make your cuisine
bitter or dark in color. If you did, only 1/2 of whole tablespoon would do. But generally whole
caraway will beautify your dish.
In fact you put combined rice, caraway and split peas in one layer and on the next put your
meatballs. If you have applied tomato paste, stir with a ladle to spread red color in the pot. Pour
1/2 glass of water around the pot. No need to apply oil as meatballs contain enough oil in them.
Let it cook finely in medium heat. After half an hour it is ready.