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  Koofteh tabrizi (herbed meat & rice balls)
 
Yield: 6 Servings
MMM
 
1 lb Ground beef or veal      1 1/2 c Rice raw; well rinsed
1 ts Salt; or to taste      1/4 ts Turmeric ground
1/4 ts Pepper      2 tb Tarragon dried
2 bn Parsley Italian; chopped -fine in a processor      1 c Leeks (whole); fine chopped
1/2 c Dill fresh      1/2 c Onion; chopped fine MMMMM---------------------------BROTH--------------------------------
3 tb Oil      2 md Onion; sliced
1/4 ts Turmeric ground      1 c Tomato; chopped
1 ts Salt      5 c ;Water
1 c Peas green; fresh or frozen Mix all the meatball ingredients together and roll into balls      2-1/2 inches in diameter
 firmly packed. Refrigerate them for 1 hour. To make the broth heat the oil in a pan or soup kettle add the onions and turmeric and stir-fry over moderate heat until light brown about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully one at a one so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat without stirring for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat the balls swell considerably due to the expansion of the rice. Serve warm -- with the meatballs in the broth. Makes 12 balls.

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