KOOFTEH TABRIZI

1/3 Cup Split yellow peas 1/2 lb (226g) Ground Beef 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint 1/3 Cup Rice Turmeric, Salt, Ground Chili Pepper Persian spice mix (Advieh) 2 Eggs Walnuts, Dried Apricots, Dried Barberries 1 Tbsp Tomato paste Vegetable oil PREPARATIONS: 1- Hard boil an egg. 2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video). 3- Slice 1 medium size onion. 4- Mince the herbs. 5- Pre-cook 1/3 cup rice. 6- Dice the walnuts, dried apricots and dried barberries (as needed). 7- boil 5-7 cups of water. DIRECTIONS: 1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain. 2- Fry the sliced onions in 2 tbsp vegetable oil until golden. 3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice. 4- Add the ground beef to the bowl and mix. 5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well. 6- Beat one egg and add it to the bowl and mix thoroughly. 7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape. 8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes. 9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes. 10- Add boiling water to the pot and stir. 11- Put the meatballs in the pot, let it simmer for half an hour. 12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.