Drain the rice and grind it, then set aside.

Wash the cilantro, dill, and parsley, then finely chop them in a food processor and set aside.

Finely chop the onions and garlic and set aside.

Add all the prepared ingredients to the ground beef along with salt and pepper. Mix well, then process again in the food processor. Let the mixture rest in the refrigerator for 1 hour.

Shape the mixture into fingers or balls, as you prefer, then deep-fry in hot oil.

You can freeze the kofta at this stage after they have completely cooled, and use them later.

To prepare the sauce, simmer the tomato juice with the ghee, salt, pepper, cumin, and ground coriander, or use tomato paste with 3 cups water.

Add the kofta pieces to the sauce and cook until done. In the last 5 minutes, add the minced garlic—adding the garlic at the end gives a stronger, more delicious flavor.

Serve the rice kofta hot with vermicelli rice, baked rice casserole, or couscous, as you like.