Ingredients with Measurements:
- 1 cup of yellow split peas, soaked overnight
- 1 onion, finely chopped
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of cornstarch
- 1/4 cup of vegetable oil
- 4 cups of water
- 1/4 cup of lemon juice
- 1/4 cup of sugar
- 1/4 cup of rosewater
- 1/4 cup of slivered almonds
- 1/4 cup of raisins
Special equipment needed:
- Food processor or blender
- Large pot
Step-by-step instructions:
1. Drain the soaked yellow split peas and add them to a food processor or blender. Pulse until the peas are finely ground.
2. In a large bowl, mix the ground split peas, chopped onion, turmeric, cumin, coriander, salt, black pepper, and cornstarch until well combined.
3. Using your hands, form the mixture into small balls, about the size of a golf ball.
4. In a large pot, heat the vegetable oil over medium-high heat. Add the kofta balls and fry until golden brown, about 5 minutes.
5. In a separate pot, bring the water to a boil. Add the lemon juice, sugar, and rosewater, and stir until the sugar is dissolved.
6. Add the fried kofta balls to the pot with the lemon-rosewater mixture. Reduce the heat to low and simmer for 30 minutes.
7. In a small pan, toast the slivered almonds and raisins until golden brown.
8. Serve the sholezard kofta hot, garnished with the toasted almonds and raisins.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Sodium: 600mg
Sugar: 12g
Substitutions for ingredients:
- Yellow split peas can be substituted with red lentils or chickpeas.
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Rosewater can be substituted with orange blossom water or vanilla extract.
- Slivered almonds and raisins can be substituted with any nuts or dried fruits of your choice.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the kofta mixture for added flavor.
- Serve the sholezard kofta with a side of yogurt or cucumber salad.
- Make a vegetarian version of this dish by substituting the kofta balls with tofu or paneer.
Tips and tricks:
- Soaking the yellow split peas overnight will make them easier to grind and cook.
- Make sure to fry the kofta balls until golden brown to ensure they are cooked through.
- Adjust the amount of sugar and lemon juice to your taste preference.
Storage instructions:
Store any leftover sholezard kofta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sholezard kofta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sholezard kofta in a large bowl or on a platter, garnished with the toasted almonds and raisins.
Garnishes:
Toasted slivered almonds and raisins
Pairings:
Serve the sholezard kofta with a side of rice or naan bread.
Suggested side dishes:
Cucumber salad or yogurt dip
Troubleshooting advice:
- If the kofta mixture is too dry, add a tablespoon of water at a time until it comes together.
- If the kofta balls are falling apart while frying, add more cornstarch to the mixture.
Food safety advice:
Make sure to cook the kofta balls until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Sholezard kofta is a traditional Persian dish that is typically served during special occasions and celebrations.
Flavor profiles:
The sholezard kofta has a savory and slightly spicy flavor from the spices used in the kofta mixture, and a sweet and floral flavor from the lemon-rosewater sauce.
Serving suggestions:
Serve the sholezard kofta as a main dish for lunch or dinner.
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Region: Persian