Persian Meatballs (Sabzi Koofteh)
Cook some of the rice and split peas (1/2--3/4 cup each) in the pan (with not too much water) for 5-10 minutes.
Chop one onion with mint and watercress.
Add about 1/2 tsp. salt and 1/4--1/2 tsp. turmeric on rice, then add chopped onions and mix with meat. Add 1 egg. Mix well.
Coarsely chop the other medium onion and put in pan with a little oil and about 3 tbsp. butter. Saute, then add about 1/2 tsp. turmeric, 3 tbsp. tomato paste, salt (1/2 tsp.), and water (about 1/2 saucepan). Bring to a boil.
Make palm-sized meatballs and place in boiling mixture. Cook
about 1/2 hour. Serve in bowls with broth. Yogurt and pickles
on the side.
Say Bismillah and eat!