Sabrina Ghayour's Persian lamb meatballs recipe

Name: Sabrina Ghayour's Persian lamb meatballs recipe
Total time: 120 min
Ingredients: 150g basmati rice; 100g yellow split peas; 500g coarsely ground, best quality lamb or beef mince, around 20 per cent fat; Small bunch fresh flatleaf parsley, finely chopped; Small bunch fresh dill, finely chopped; Small bunch fresh chives, snipped; Small bunch fresh coriander, finely chopped; 3 tbsp plain flour; 3 tsp ground turmeric; 2 large onions, 1 finely chopped and 1 sliced thinly into half moons; 2 handfuls barberries or fresh/frozen and thawed cranberries, roughly chopped; 3 medium free-range eggs; Olive oil for frying; 3 garlic cloves, crushed; 2 tbsp tomato purée; 400g tin chopped tomatoes; Extra fresh herbs, coarsely chopped; Natural yogurt; Flatbreads

www.deliciousmagazine.co.uk

Sabrina Ghayour's full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices.

View full recipe on www.deliciousmagazine.co.uk

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