Tabriz Stuffed Giant Meatballs with Rice, Split Peas and Prunes

What you need

• 500 g (1 lb) ground beef
• 80 g (1/3 cup) yellow split peas, rinsed
• 150 g (3/4 cup) basmati rice, rinsed
• 250 g (9 oz) spring onions, very finely chopped
• 4 tbsp fresh tarragon, finely chopped
• 4 tbsp fresh parsley, finely chopped
• 1/2 tsp ground saffron, steeped in 3 tbsp hot water
• 1 egg, raw, for the meat mixture
• 2 eggs, for the filling, hard-boiled and peeled
• 12 pitted dried plums
• 3 tbsp dried barberries, picked over for stones
• 40 g (1 1/2 oz) walnuts, broken into pieces
• 2 onions, finely diced
• 2 tbsp neutral oil
• 1 tbsp butter
• 1 tsp ground turmeric
• 2 tbsp tomato paste
• 1 l (1 quart) hot water, for the broth
• 2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 tbsp sumac, for serving

Method

Restated from the original video

1. 1

   Soak the rice in cold water for 30 min, then drain.

2. 2

   Simmer the split peas in unsalted water for 35-40 min, until tender but still whole. Drain and cool.

3. 3

   Boil the rice in plenty of water for 5-7 min, until the center is still firm. Drain and cool.

4. 4

   Hard-boil the 2 eggs for 10 min, then cool and peel them.

5. 5

   Soak the barberries in cold water for 10 min, then drain. Stir the saffron into 3 tbsp of hot water and leave 10 min.

6. 6

   Knead the beef with the spring onions, tarragon, parsley, split peas, rice, raw egg, half the saffron water, 1 tsp of the salt and the pepper for 5 min, until the mixture holds together and feels sticky.

7. 7

   Divide the mixture into 8 portions. With wet hands, shape each into a ball the size of a tennis ball.

8. 8

   Press a hole into the center of 6 balls. Fill each with 2 plums, a heaped tsp of barberries and a few walnut pieces, then seal and re-roll. Fill the other 2 with a whole boiled egg each.

9. 9

   Fry the onions in the oil over medium heat for 10-12 min, until golden. Add the butter, turmeric and tomato paste and stir 1 min.

10. 10

    Pour in the hot water and the rest of the saffron water. Season with the remaining salt and bring to a simmer.

11. 11

    Lower the meatballs in gently in one layer. Cover and simmer on the lowest heat for 1 hour, turning them once with care. They are done when cooked through to 71 °C (160 °F) and the broth has reduced by about half.

12. 12

    Serve one or two meatballs per deep plate with broth, sprinkled with sumac and the rest of the barberries. A walnut piece on top is optional.

Imported from labsalliebe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.