Tabriz Style Kufteh

Ingredients

• 3 cups cooked rice
• 1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
• 1 lb ground lamb
• 2 medium onions, chopped
• 1/2 teaspoon salt
• fresh ground pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup dried pitted prunes, chopped
• 1 medium onion, chopped
• 1/4 cup chopped almonds
• 1 tablespoon butter
• 1 tablespoon chopped parsley
• 1 teaspoon crushed dried mint
• 1/2 cup beef broth

Directions

1. 1

   Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.

2. 2

   Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.

3. 3

   Add beef broth to the dish and bake at 350F 45 minutes.