by Laura Frankel

Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only a small amount of the cinnamon and spice mixture, Advieh, is used it makes a delicious difference in the taste. Serve the meatballs over saffron rice and you’re good to go.

Quick Tip: These meatballs can be prepared up to cooking and stored in the refrigerator, covered, up to 2 days, or frozen for a month.

For the Meatballs

Ingredients:

1/2 cup dried yellow split peas

1/2 cup raw basmati rice (or 2 cups leftover cooked rice, cooled)

1 pound ground chicken, turkey or beef

1/2 cup finely chopped fresh dill

1/2 cup chopped fresh flat-leaf parsley

2 teaspoons Advieh (click to get recipe)

1 cup chopped scallions (white and light green parts)

2 garlic cloves, chopped

2 large onions, chopped

2 large eggs

Kosher salt and freshly ground black pepper

Olive oil

Directions:

1. Place the yellow split peas in a medium saucepan and cover with water. Place the raw rice in a separate medium saucepan and cover with water.

2. Bring peas and rice to a simmer and cook until al dente, about 30 minutes for the peas, and about 20 minutes for the rice. Drain any excess water and toss lightly with salt and pepper. Let the peas and rice cool.

3. Combine the cooked rice, peas, ground meat, dill, parsley, Advieh, scallions, garlic, onions and eggs in a large bowl. Using your hands, mix together until well combined. (Do not overmix, as the mixture will be be too tight and tough.) Season the mixture to taste with salt and pepper. (I like to take a small amount and fry it to taste if the seasoning is correct.)

4. Lightly pat together meatballs with your hands, making about 12 or 16 meatballs. (I find that wetting my hands with cold water and using a light rolling motion keeps the meatballs from getting too packed and tight.)

5. Heat a large saute pan over medium heat, and lightly coat the bottom of the pan with olive oil. Brown the meatballs in batches if necessary to prevent without crowding, turning them. Remove the meatballs from the pan and drain on paper towels.

For the Broth

Ingredients:

One 14- to 15-ounce can whole peeled plum tomatoes with their juices

2 cups chicken stock

1 teaspoon saffron threads

Juice and grated zest of 1 lime

Juice and grated zest of 1 lemon

Kosher salt and freshly ground black pepper

Directions:

1. Break up the tomatoes with your hands, then bring the tomatoes with their juices, the stock, saffron, and citrus juices and zests to a simmer in a large saucepan. Season with salt and pepper. Place the meatballs in the pan and gently poach them until cooked through, about 20 minutes. (Do not stir the pan, as the meatballs will break apart).

2. To serve, place three or four meatballs atop saffron rice in large, shallow bowls. Spoon some broth over it.