Gheymeh Rizeh

Extracted from Irancook
Ingredients:
200 g ground meat
1 tbsp. frying oil
1 medium onion
1 medium potato
1 tbsp. tomato paste
1 ½ cups water
2 tbsp. chickpea flour
2-3 tbsp. fragrant leafy vegetables, dried
1 tsp, turmeric
Salt and pepper
Gheymeh Rizeh, a local Isfahani dish, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables. The meatballs are often called Kalle Gonjeshki, literally sparrow heads. The recipe here applies potatoes but if you don’t like it, you can simply omit it. Among the meals loved by almost everyone, it is easily made. The ingredients are available at every home and the total time you put into is almost 15 to 20 minutes. Then you just need to set it over mild flame to settle.
Instructions:
Wash the onion and peel. Cut into halves. Grate one half into a mixing bowl, adding ground meat. Then put in the dried vegetables, salt, pepper and ½ teaspoon turmeric. Mix well with your palms and make into small meatballs. Put them aside. Take the other half and chop up finely. Place a small pot over medium heat. Add oil to get hot. Put in the chopped onion. Sprinkle the remaining ½ teaspoon turmeric and saute 2 to 3 minutes.
Peel off the potatoes and cut into medium-sized cubes. Add them into the pot and keep sautéing 2 more minutes. Then add in tomato paste and go on a little bit. Pour 1 ½ cups water inside and cover. Allow to boil.
Once boiling, put in the meatballs and lower the heat. Cover again and let settle on low heat about 1 hour. Transfer into your favorite dish and serve hot with bread and fresh vegetables. Bon appetite!
Serving 2
Preparation duration: 80 minutes
Best serves for dinner and lunch meals