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Koofteh Baghali | Persian Meatballs
Koofteh Baghali | Persian Meatballs

Before you jump to Koofteh Baghali | Persian Meatballs recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

We are very mindful that having healthy snacks can help us feel better inside our bodies. When we eat more healthy meals and less of the unhealthy ones we usually feel much better. Eating more vegetables helps you feel better than eating a slice of pizza. Sometimes it’s hard to find healthier foods for treats between meals. You can spend hours at the supermarket searching for an ideal snack foods to help you feel healthy. Here are a few healthy snacks which you can use when you need a quick pick me up.

Yogurt is a snack many individuals take for granted. Eating yogurt in place of a wholesome larger lunch just isn’t a good idea. You cannot beat yogurt when it comes to a healthy snack though. It is a protein-rich resource of wholesome minerals and vitamins. Yogurt is frequently eaten to help maintain the digestive system because it is so easily digestible by many people. Try putting in some wholesome nuts to unsweetened yogurt for a healthy snack idea. This reduces your sugar intake without reducing the taste of your snack.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to koofteh baghali | persian meatballs recipe. You can have koofteh baghali Here is how you achieve it.

The ingredients needed to prepare Koofteh Baghali | Persian Meatballs:
  1. Take Meatballs:
  2. Prepare 1/4 Cup Yellow Split Peas,
  3. You need 1/4 Cup Basmati Rice,
  4. Provide 750 g Ground Chicken,
  5. You need 1/2 TSP Turmeric Powder,
  6. Take 1 Yellow Onion Grated,
  7. Take 2 TSP Sea Salt,
  8. Prepare 1 TSP White Pepper,
  9. Use 1/2 TSP Dried Savory / Thyme,
  10. Prepare 1 Handful Coriander Finely Chopped,
  11. You need 1 Handful Parsley Finely Chopped,
  12. Provide 1 Handful Scallions / Green Onion Finely Chopped,
  13. Get 1 Egg Lightly Beaten,
  14. Use 6 Dates Pitted,
  15. Provide 1 Handful Mint Finely Chopped,
  16. Get 6 Dried Persian Plums Pitted,
  17. Prepare Stew:
  18. Provide 2 Russet Potatoes Peeled Finely Diced,
  19. You need 4 Fresh Tomatoes Wedged,
  20. Use 12 Dried Persian Plums Pitted,
  21. Take 5 TBSP Olive Oil,
  22. Prepare 1 Handful Fresh Mint Julienned,
  23. Use 1 Yellow Onion Thinly Sliced,
  24. You need Vegetable Stock, 3 Cups or More
  25. Take 4 TBSP Tomatoes Puree,
  26. Use 1/2 TSP Turmeric Powder,
  27. Get 1 TSP Sea Salt,
  28. Prepare 1/2 TSP White Pepper,
  29. Take 1/2 TSP Dried Savory / Thyme,
  30. Get 1 TSP Dried Mint,
  31. Get 6 Hard Boiled Eggs,
Instructions to make Koofteh Baghali | Persian Meatballs:
  1. Wash and rinse yellow split peas. - - Transfer into rice cooker. - - Add water to about 1 inch over the peas. - - Cook the peas for about 15 mins
  2. Wash and rinse basmati rice until water becomes clear. - - Add the rice into the rice cooker together with the peas. - - Lightly season with salt and pepper. - - Stir to combine well.
  3. Add some more water to about 1 inch over the mixture. - - Cook the rice and peas thru for about 15 mins or per rice cooker's manufacturer's instructions. - - Remove from cooker and set aside to cool. - - In a shallow bowl, add chicken, onion, turmeric, salt, pepper, savory, coriander, parsley, green onion and mint.
  4. You should have about 1/2 cup worth of chopped fresh herbs.* - - Mix to combine well. - - *Ensure that the rice mixture is the same ratio as the chicken mixture. - - If you have excess rice mixture, remove and set aside. - - If the rice mixture ratio is more than the chicken mixture, the meatballs will be very tough.*
  5. Add the rice mixture into the chicken mixture. - - Add in egg. - - Mix to combine well. - - Cover with cling film and set aside in the fridge for 1 to 4 hrs.
  6. Remove from fridge and divide into 6 equal portions using a weighing scale. - - It is best to grease your hands with some olive oil. - - Form 1 portion into a ball. - - It should be the size of a baseball. - - Stuff the meatball with 1 date and 1 plum.
  7. Seal the stuffing probably and form into a ball again. - - Repeat the steps for the remaining meatballs. - - Lightly cover with cling film and set aside in the fridge until ready to use. - - In a sauce pot over medium heat, add oil.
  8. Once the oil is heated up, add in onion. - - Saute until caramelized, for about 15 mins. - - Deglaze the pot with vegetable stock. - - Add in tomato puree, turmeric, salt, pepper, savory and mint.
  9. Stir to combine well. - - Bring it up to a simmer. - - Add in meatballs. - - The amount of stock mixture should reach about 1/3 height of the meatballs.
  10. If the stock is too much, simmer further before adding the meatballs. - - If the stock is too little, add in more vegetable stock. - - Bring the stew up to a simmer again. - - Turn the heat down to low.
  11. Cover and cook for about 30 mins. - - Do not open the cover. This is to prevent evaporation. - - After 30 mins, add in potatoes, tomatoes and plums. - - Add in more vegetable stock until it is 3/4 height of the meatballs.
  12. Cover and cook for another 25 mins or until the potatoes are fork tender. - - Add in fresh mint. - - Taste and adjust for final seasoning with salt and pepper. - - Give it a final stir.
  13. Remove from heat. - - Transfer onto serving plate. - - Serve immediately with more fresh mint and a hard boiled egg.
  14. To make hard boiled eggs, in a sauce pot, add eggs. - - Fill the pot with water. - - Put in 1 finger on top of 1 egg, the water should fill up to your 1st knuckle. - - Bring the water up to a boil.
  15. Let the water boil for 1 min. - - Cover the pot for 15 mins. - - Spoon out the eggs into a bowl of cold water. - - Lightly crack the eggs and let it sit in the water so that the egg shells could be easily peeled off.*

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