Gheymeh Rizeh, a local dish originally made in Iran’s Isfahan, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables.
The meatballs are often called Kalleh Gonjeshki that literally means sparrow heads. The recipe here applies potatoes, but if you do not like it, you can simply forget it. The total time you may spend to prepare the dish is almost 15 to 20 minutes. Then you just need to set it over mild flame for about an hour to be cooked well.
200g minced mutton
1 tablespoon of frying oil
1 medium-sized onion
1 medium-sized potato
1 tablespoon of tomato paste
1.5 cups of water
2 tablespoons of chickpea flour
2-3 tablespoons of dried fragrant leafy vegetables
1 teaspoon of turmeric
Salt and pepper as much as needed
Wash the onion and peel. Cut into halves. Grate one half into a mixing bowl, adding minced meat. Then add the dried vegetables, salt, pepper and half a teaspoon turmeric. Mix well and form them into small meatballs. Put them aside.
Take the other half of onion and chop up finely. Place a small pot over medium heat. Add oil to get hot. Put in the chopped onion. Sprinkle the remaining half a teaspoon turmeric and sauté for 2 to 3 minutes.
Peel off the potatoes and cut into medium-sized pieces. Add them into the pot and keep sautéing for 2 more minutes. Then add in tomato paste and go on a little bit. Pour 1.5 cups of water inside and put the lid. Allow it to boil.
Once boiling, put in the meatballs and lower the heat. Cover again and let it cook well on low heat for about an hour. Serve the dish with bread and fresh vegetables. Bon appetite!