First prepare the sauce: heat the oil in a saucepan, add chopped onion and satue for 5 minutes.

Add pinch of salt / pepper, turmeric

And tomato paste.

Stir for another 5 minutes. Set aside.

Mix minced meat (beef and lamb) and ground 2-3 times by a meat grinder until paste like.Grind precooked rice and yellow split peas. Grate onions, squeeze out the juice. In a bowl with the meat mixture, add onion, rice, yellow split peas and herbs.

Season with salt and pepper and mix well.

Take a portion of the meat mixture (as big as a grapefruit) stuff it with one cooked and peeled egg, prune, barberries,

Walnuts and fried onion.

Wrap and make a meat ball shape.

Bring to boil, 1000 ml water

And gently slip the stuffed kofteh one by one and potatoes.

Add prepared sauce as well. Let it simmer for 45 minutes.

Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).

Ingredients

Aromatic herbs for meatballs

Ingredients for filling

Ingredients for sauce