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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools: