Coriander Kebabs

The dish belongs to East Azerbaijan Province originally.
Geshniz Kebab ( Coriander Kebab) is a traditional cuisine in Maku and Azerbaijan area which consists of small Kuftas with a yummy stock. The dish is served with bread like Ab Gusht, a traditional Persian dish. Pieces of bread are put and mixed in the gravy. The cuisine is tempting and appetizing due to coriander leaves and dried lime.
Ingredients
Minced meat, 500 g
Split peas, 200 g
Onions, medium, 2 nos
Eggs, 2 nos
Coriander leaves, cleaned, 500 g
Dried limes, 6 nos
White flour, 1 tbsp
Liquid Oil, for frying
Salt, pepper and turmeric powder, as per taste
Now directions!
First Pour some water inside a pot and put in split peas after washing. Put the pot over the flame for 45 minutes to 1 hour till the split peas are done.
After this time, transfer the cooked split peas in a strainer and drain its water and put it aside to use later.
Peel one of the onions and wash it. Mix minced meat and 1/2 onion inside a blender and allow to mix well.
Transfer the crushed mixture to a bowl. Now take the other half of the onion and mix with cooked split peas inside the blender till well crushed. Add them to the mixture in the bowl and knead well with your palms.
Add the seasonings like salt, pepper and turmeric. Crack the eggs and pour over the mixture, kneading finely again. Now it is ready to handle.
Key point, Adding eggs make Kuftas get enough adherence and avoids falling them into pieces.
In a medium sized pan, drizzle drops of oil and put over the flame until heated. Then shape pieces of the prepared mixture into small balls, as large as a peach, and fry inside the oil.
The Kuftas should be a little bigger than a walnut.
Once you have done all the mixture and fried all the Kuftas, put them aside.
Wash cleaned coriander leaves in a colander. Once drained, chop them but not in too tiny pieces.
Take a small pan and grease it with drops of oil. Put the pan over the burner till it gets hot. Put the chopped coriander inside and sauté.
Take the second onion and peel, wash and chop finely. Then take a Medium-sized pot and drizzle oil. Put the chopped onions and fry till golden brown. Then sprinkle in 1 tablespoon of flour and saute with the fried onions, mixing properly.
Pour the thickened water of the cooked split peas into the pot. Wash dried limes and pierce them in several places with a fork and transfer right into the pot.
Once it starts simmering and the limes are softened, add in the sautéed coriander and give it 15 minutes to settle over the flame. Then add in the fried meatballs and cook for another 4 to 5 minutes till the Kuftas are also done. Once ready, serve it in your desired bowl and garnish with coriander leaves. Bon Appetit!