Tabriz Style Kufteh

Name: Tabriz Style Kufteh
Ingredients: 3 cups cooked rice; 1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender; 1 lb ground lamb; 2 medium onions, chopped; 1/2 teaspoon salt; fresh ground pepper; 1/2 teaspoon turmeric; 1/4 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/2 cup dried pitted prunes, chopped; 1 medium onion, chopped; 1/4 cup chopped almonds; 1 tablespoon butter; 1 tablespoon chopped parsley; 1 teaspoon crushed dried mint; 1/2 cup beef broth

16 ingredients

3 steps

Ingredients

3 cups cooked rice
1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
1 lb ground lamb
2 medium onions, chopped
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup dried pitted prunes, chopped
1 medium onion, chopped
1/4 cup chopped almonds
1 tablespoon butter
1 tablespoon chopped parsley
1 teaspoon crushed dried mint
1/2 cup beef broth

Directions

1

Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
2

Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
3

Add beef broth to the dish and bake at 350F 45 minutes.