Translated by, Samira Hasanzadeh
Source: rasekhoon.net



 

The dish contains no meat whatsoever so it is a good option for vegetarians.

Ingredients

1 kg Aromatic herbs including coriander, parsley, dill, tarragon and oregano
2 cups Split peas
1 cup rice
6 tomatoes
1/2 cup Chickpea flour
Salt, chili pepper, turmeric and black caraway for seasoning
A couple of olives for garnishing
A fistful prunes and walnuts

Directions

Soak the split peas in water overnight and cook with some water. Cook rice separately as well and grind the cooked rice and split peas finely. Take a mixing bowl and put the mixture of ground rice split peas. Add chickpea flour and nicely chopped herbs and season to taste with salt, chili, turmeric powder and black caraway. Knead well with your palm. Then take orange-sized piece off the mixture and shape into balls. Make a hole and put prunes or pieces of walnuts and cover the hole with your palm, shaping into a ball again. Repeat this with all your mixture. Set a proper-sized pot over the stove and arrange the balls ( kuftas) at the bottom. Mix chopped tomatoes and water and bring to a boil. Allow till the sauce a bit thickened. Pour the sauce all over the pot of Kuftas and turn on the heat. Allow to cook slowly on a low flame till settled. Transfer to a serving dish and serve with fresh Persian bread and fresh herbs like basil leaves and olives. Bon Appetit!