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Koofteh Baghali | Persian Meatballs
Koofteh Baghali | Persian Meatballs

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We hope you got benefit from reading it, now let’s go back to koofteh baghali | persian meatballs recipe. To cook koofteh baghali Here is how you do it.

The ingredients needed to make Koofteh Baghali | Persian Meatballs:
  1. Get Meatballs:
  2. You need 1/4 Cup Yellow Split Peas,
  3. Provide 1/4 Cup Basmati Rice,
  4. Prepare 750 g Ground Chicken,
  5. Use 1/2 TSP Turmeric Powder,
  6. Prepare 1 Yellow Onion Grated,
  7. Use 2 TSP Sea Salt,
  8. You need 1 TSP White Pepper,
  9. Use 1/2 TSP Dried Savory / Thyme,
  10. Provide 1 Handful Coriander Finely Chopped,
  11. Provide 1 Handful Parsley Finely Chopped,
  12. Provide 1 Handful Scallions / Green Onion Finely Chopped,
  13. Take 1 Egg Lightly Beaten,
  14. You need 6 Dates Pitted,
  15. Get 1 Handful Mint Finely Chopped,
  16. Get 6 Dried Persian Plums Pitted,
  17. You need Stew:
  18. You need 2 Russet Potatoes Peeled Finely Diced,
  19. Take 4 Fresh Tomatoes Wedged,
  20. Use 12 Dried Persian Plums Pitted,
  21. Provide 5 TBSP Olive Oil,
  22. Prepare 1 Handful Fresh Mint Julienned,
  23. Prepare 1 Yellow Onion Thinly Sliced,
  24. Use Vegetable Stock, 3 Cups or More
  25. You need 4 TBSP Tomatoes Puree,
  26. Get 1/2 TSP Turmeric Powder,
  27. Take 1 TSP Sea Salt,
  28. Prepare 1/2 TSP White Pepper,
  29. You need 1/2 TSP Dried Savory / Thyme,
  30. Take 1 TSP Dried Mint,
  31. Provide 6 Hard Boiled Eggs,
Instructions to make Koofteh Baghali | Persian Meatballs:
  1. Wash and rinse yellow split peas. - - Transfer into rice cooker. - - Add water to about 1 inch over the peas. - - Cook the peas for about 15 mins
  2. Wash and rinse basmati rice until water becomes clear. - - Add the rice into the rice cooker together with the peas. - - Lightly season with salt and pepper. - - Stir to combine well.
  3. Add some more water to about 1 inch over the mixture. - - Cook the rice and peas thru for about 15 mins or per rice cooker's manufacturer's instructions. - - Remove from cooker and set aside to cool. - - In a shallow bowl, add chicken, onion, turmeric, salt, pepper, savory, coriander, parsley, green onion and mint.
  4. You should have about 1/2 cup worth of chopped fresh herbs.* - - Mix to combine well. - - *Ensure that the rice mixture is the same ratio as the chicken mixture. - - If you have excess rice mixture, remove and set aside. - - If the rice mixture ratio is more than the chicken mixture, the meatballs will be very tough.*
  5. Add the rice mixture into the chicken mixture. - - Add in egg. - - Mix to combine well. - - Cover with cling film and set aside in the fridge for 1 to 4 hrs.
  6. Remove from fridge and divide into 6 equal portions using a weighing scale. - - It is best to grease your hands with some olive oil. - - Form 1 portion into a ball. - - It should be the size of a baseball. - - Stuff the meatball with 1 date and 1 plum.
  7. Seal the stuffing probably and form into a ball again. - - Repeat the steps for the remaining meatballs. - - Lightly cover with cling film and set aside in the fridge until ready to use. - - In a sauce pot over medium heat, add oil.
  8. Once the oil is heated up, add in onion. - - Saute until caramelized, for about 15 mins. - - Deglaze the pot with vegetable stock. - - Add in tomato puree, turmeric, salt, pepper, savory and mint.
  9. Stir to combine well. - - Bring it up to a simmer. - - Add in meatballs. - - The amount of stock mixture should reach about 1/3 height of the meatballs.
  10. If the stock is too much, simmer further before adding the meatballs. - - If the stock is too little, add in more vegetable stock. - - Bring the stew up to a simmer again. - - Turn the heat down to low.
  11. Cover and cook for about 30 mins. - - Do not open the cover. This is to prevent evaporation. - - After 30 mins, add in potatoes, tomatoes and plums. - - Add in more vegetable stock until it is 3/4 height of the meatballs.
  12. Cover and cook for another 25 mins or until the potatoes are fork tender. - - Add in fresh mint. - - Taste and adjust for final seasoning with salt and pepper. - - Give it a final stir.
  13. Remove from heat. - - Transfer onto serving plate. - - Serve immediately with more fresh mint and a hard boiled egg.
  14. To make hard boiled eggs, in a sauce pot, add eggs. - - Fill the pot with water. - - Put in 1 finger on top of 1 egg, the water should fill up to your 1st knuckle. - - Bring the water up to a boil.
  15. Let the water boil for 1 min. - - Cover the pot for 15 mins. - - Spoon out the eggs into a bowl of cold water. - - Lightly crack the eggs and let it sit in the water so that the egg shells could be easily peeled off.*

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