(Persia Digest) - Gheymeh Rizeh is one of the delicious local dishes of Isfahan Province which is made with small meatballs, chickpea flour, and fragrant herbs. The meatballs are often called Kalleh Gonjeshki [literally sparrow heads].
Ingredients (serves 4)
250g Minced lean mutton
1 Grated onion
Enough chickpea flour (so that the meat does not stick to the hands)
2 Fried onions
4 Grated tomatoes
Spices, salt and pepper to taste
1 tbsp dried mint
2 tbsp oil
2 Cups boiling water
First, mince the lean meat and knead it with a grated onion so that the meat becomes sticky. Then add the spices, salt and pepper. Add the chickpea flour slowly until the meat no longer sticks to the hand.
Pour the oil into a pot and sauté the grated tomato. Finally, add the fried onions and add about two cups of boiling water into the pot. When the water comes to the boil, take a piece from the mixture of meat and chickpea flour and roll it into a walnut-sized ball. Then put the meatballs into the mix of boiling water and tomato and let it cook for 30 to 45 minutes. You can use the juices as a sauce.
When the meatballs are cooked, place them on a serving plate and pour the sauce over them and garnish with herbs.
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