this recipe comes from a Persian family who say that the differences between it and e.g. this recipe are to speed up making it. as in, “ain’t no one got time for all those steps!”

some of the key changes:

• ground beef and pork (!) is substituted for half of the ground lamb to add fat, which helps the entire thing stick together.
• no need for egg, but you can add 1 if you want
• no split peas (if you cook and include these, you definitely need the eggs)
• don’t pre-cook the rice

ingredients

• 1 kg ground meat, about half lamb and half fattier
• 2 cups rice
• 2 bunches of curly parsley
• 1 bunch of italian parsley
• 1 bunch of cilantro
• 1/2 bunch of dill
• 1/4 bunch of mint
• 2 minced or grated onions
• 2 onions cut into strips
• 1 can diced tomatoes
• 1/2 bottle tomato passata
• 2 cups chicken broth
• lots and lots of spices. this time we used 1/2 tsp each of:
  • ground allspice
  • five spice
  • ground cinnamon
  • ground clove
  • paprika
• turmeric (at least 4 Tbsp, things should look quite yellow)
• salt to taste
• 1 egg (optional)

instructions

remove stems and chop all the greens finely. you want about 3-4 cups of minced greens (a lot!) add them to a mixer bowl along with the ground meats, the minced/grated onions, the rice, all the spices and egg if using. mix with paddle or by hand or until thoroughly incorporated.

sautee strips of onions and 1/4 of the diced tomatoes in the bottom of a heavy dutch oven until softened and translucent, but not browned. form 6-7 large meatballs from mixture and place in dutch oven. cover balls with remainder of diced tomatoes and juice and broth to just cover.

bring to a simmer over medium heat, then cover and cook for 45 minutes to one hour. serve hot.