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Before you jump to Koofteh Baghali | Persian Meatballs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

Changing light bulbs is actually as good a place get started on as any. Do this for your house, not only the kitchen. The normal light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more at first, but they last ten times longer, and use much less electricity. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to get the habit of turning off the lights when there is nobody in a room. The family spends major time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it takes place in other parts of the house at the same time. Do an exercise if you like; check out the amount of electricity you can save by turning the lights off when you don’t need them.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, after all. It’s related to being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to koofteh baghali | persian meatballs recipe. To cook koofteh baghali Here is how you do that.

The ingredients needed to make Koofteh Baghali | Persian Meatballs:

1. Use of Meatballs:.
2. Prepare 1/4 Cup of Yellow Split Peas,.
3. Prepare 1/4 Cup of Basmati Rice,.
4. Use 750 g of Ground Chicken,.
5. Provide 1/2 TSP of Turmeric Powder,.
6. Provide 1 of Yellow Onion Grated,.
7. You need 2 TSP of Sea Salt,.
8. Provide 1 TSP of White Pepper,.
9. Take 1/2 TSP of Dried Savory / Thyme,.
10. Prepare 1 Handful of Coriander Finely Chopped,.
11. Take 1 Handful of Parsley Finely Chopped,.
12. Take 1 Handful of Scallions / Green Onion Finely Chopped,.
13. Get 1 of Egg Lightly Beaten,.
14. Take 6 of Dates Pitted,.
15. Get 1 Handful of Mint Finely Chopped,.
16. You need 6 of Dried Persian Plums Pitted,.
17. Prepare of Stew:.
18. Take 2 of Russet Potatoes Peeled Finely Diced,.
19. Get 4 of Fresh Tomatoes Wedged,.
20. You need 12 of Dried Persian Plums Pitted,.
21. Use 5 TBSP of Olive Oil,.
22. Use 1 Handful of Fresh Mint Julienned,.
23. Get 1 of Yellow Onion Thinly Sliced,.
24. You need of Vegetable Stock, 3 Cups or More.
25. Use 4 TBSP of Tomatoes Puree,.
26. Provide 1/2 TSP of Turmeric Powder,.
27. Take 1 TSP of Sea Salt,.
28. Use 1/2 TSP of White Pepper,.
29. You need 1/2 TSP of Dried Savory / Thyme,.
30. Use 1 TSP of Dried Mint,.
31. You need 6 of Hard Boiled Eggs,.

Instructions to make Koofteh Baghali | Persian Meatballs:

1. Wash and rinse yellow split peas. Transfer into rice cooker. Add water to about 1 inch over the peas. Cook the peas for about 15 mins.
2. Wash and rinse basmati rice until water becomes clear. Add the rice into the rice cooker together with the peas. Lightly season with salt and pepper. Stir to combine well..
3. Add some more water to about 1 inch over the mixture. Cook the rice and peas thru for about 15 mins or per rice cooker's manufacturer's instructions. Remove from cooker and set aside to cool. In a shallow bowl, add chicken, onion, turmeric, salt, pepper, savory, coriander, parsley, green onion and mint..
4. You should have about 1/2 cup worth of chopped fresh herbs.* Mix to combine well. *Ensure that the rice mixture is the same ratio as the chicken mixture. If you have excess rice mixture, remove and set aside. If the rice mixture ratio is more than the chicken mixture, the meatballs will be very tough.*.
5. Add the rice mixture into the chicken mixture. Add in egg. Mix to combine well. Cover with cling film and set aside in the fridge for 1 to 4 hrs..
6. Remove from fridge and divide into 6 equal portions using a weighing scale. *It is best to grease your hands with some olive oil.* Form 1 portion into a ball. It should be the size of a baseball. Stuff the meatball with 1 date and 1 plum..
7. Seal the stuffing probably and form into a ball again. Repeat the steps for the remaining meatballs. Lightly cover with cling film and set aside in the fridge until ready to use. In a sauce pot over medium heat, add oil..
8. Once the oil is heated up, add in onion. Saute until caramelized, for about 15 mins. Deglaze the pot with vegetable stock. Add in tomato puree, turmeric, salt, pepper, savory and mint..
9. Stir to combine well. Bring it up to a simmer. Add in meatballs. The amount of stock mixture should reach about 1/3 height of the meatballs..
10. If the stock is too much, simmer further before adding the meatballs. If the stock is too little, add in more vegetable stock. Bring the stew up to a simmer again. Turn the heat down to low..
11. Cover and cook for about 30 mins. *Do not open the cover. This is to prevent evaporation.* After 30 mins, add in potatoes, tomatoes and plums. Add in more vegetable stock until it is 3/4 height of the meatballs..
12. Cover and cook for another 25 mins or until the potatoes are fork tender. Add in fresh mint. Taste and adjust for final seasoning with salt and pepper. Give it a final stir..
13. Remove from heat. Transfer onto serving plate. Serve immediately with more fresh mint and a hard boiled egg..
14. To make hard boiled eggs, in a sauce pot, add eggs. Fill the pot with water. Put in 1 finger on top of 1 egg, the water should fill up to your 1st knuckle. Bring the water up to a boil..
15. Let the water boil for 1 min. Cover the pot for 15 mins. Spoon out the eggs into a bowl of cold water. Lightly crack the eggs and let it sit in the water so that the egg shells could be easily peeled off.*.

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