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)
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.
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.