recipe for cooking dill broad bean meatballs with Iranian saffron

This delicious and fragrant meatball called dill broad bean meatball with Iranian saffron is a delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site.

ingredients :

Minced meat = 300 g
Dill = 300 g
Broad green bean without skin = 300 g
Rice = 150 grams
Oil = 4 tablespoons
Salt, pepper, turmeric and cinnamon = as needed
Eggs = 1 pcs
Hot onion = 3 tbsp
Saffron mixed with hot water = 1 tablespoon

Instruction :

Delete broad bean. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.

Also clean and wash the dill. Finely chop them after the excess water is removed.

Soak the rice for a few hours.

Mix the meat, broad bean, dill, soaked rice, eggs, 1 tablespoon hot onion, salt, pepper, a little turmeric and saffron and knead well so that the meatballs stick and the meatballs do not open when cooked.

Pour 2 tablespoons of hot onion in the pan and fry with a little oil and turmeric and pour some water and saffron mixed with hot water in the pan and let it boil.

Then take the meatballs about the size of a small orange, roll them in your hand and put them in boiling water.

Turn down the heat and let the meatballs cook over a gentle heat and cook the kernels.

If desired, you can add a few prunes and a tablespoon of tomato paste in the meatball water.

recipe for cooking dill broad bean meatballs with Iranian saffron