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My husband taught me to make kofteh rizeh. I am pretty sure that it is a dish that he made from memory as a bachelor and not under the guidance of Mother Joon or his sisters in the kitchen. It may not be authentic but we all like it. I have added my own little touches over the years.
Kofteh Rizeh
Ingredients:
1 1/4 pound 90 % lean ground sirloin
1 large onion, grated or shredded in food processor
Approximately 1 1/2 teaspoons coarsely ground pepper
Approximately 1 teaspoon salt
1/4 cup dried parsley
3/4 cup rinsed basmati rice
1 six-ounce can tomato paste
hot sauce
8 beef bouillon cubes
8 medium peeled and cubed potatoes
Place the rice into a pot of salted water and bring to boil and boil for about seven minutes. It should be nearly done but not quite. Drain the rice well and rinse with cold water after it is nearly done, Set aside to cool completely for use in meatballs.
Place about three quarts of water into a large pot with the beef bouillon cubes and bring to a boil.
While the water is coming to a boil, place the beef, salt, pepper, parsley, and onion into a bowl and mix thoroughly.
After this, pour the drained and cooled rice into the meat mixture and mix it well. After it is mixed well, form the mixture into meatballs about the size of ping pong balls and place them on a dish.
When the bullion water solution has come to a full boil, gently place the meatballs, a few at a time, into the boiling water. After adding a few meatballs, let the water come to a full boil again, and then add a few more. Continue this process until all of the meatballs have been added.
Cook the meatballs for about ten minutes and then gently stir in the potatoes.
Continue to cook for about fifteen minutes and then gently stir in the tomato paste and add a few shakes of hot sauce.
Continue to cook until the potatoes are done. Gently stir in boiling water if the soup needs to be more soupy.
This is really good with warm barbari bread.
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