Recipe

12 oz (340g) Sour Grapes (Frozen or fresh)

1/2 Lb (227g) Ground Beef

2.5 oz (70g)

1/4 Cup Yellow Split Peas

3.5 oz (100g) Rice

3 oz (85g) Bulgur

2 oz (57g)

1 Bunch Green Onions

2 oz (57g)

1 Bunch Dill

2 oz (57g)

1 Bunch Basil

1 oz (28g)

1/2 Bunch Tarragon

1 Onion

4 Tbsp Vegetable Oil Curry Powder (Persian Mix) Advieh Turmeric, Salt, Dried Savory, Black Pepper Powder

Preparations:

1- Dice the onion. 2- Slice the green onions. 3- Mince the fresh dill, basil (leaves only), and tarragon (Leaves only)

Directions:

1- Transfer the yellow split peas to a small pot. 2- Add enough water to cover the peas. Cover the pot, simmer for 15 minutes over medium heat. 3- Fry the onions with vegetable oil until golden. 4- Garnish with turmeric, curry powder. Stir int the minced herbs (green onions, dill, basil, tarragon, green onions). 5- Continue frying for couple of more minutes or until the vegetable start darkening. 6- Add water, cover the pot and boil for 15 minutes over medium-low heat. 7- Stir in the rice, bulgur, and cooked yellow peas (use a strainer to drain the yellow split peas before adding to the pot). 8- Add as much as salt you prefer, cover the pot and continue simmering for 5 to 10 minutes. 9- Meanwhile in a large bowl, Grate an onion (drain the excessive juice). 10- Add the ground beef and garnish with dried savory, curry powder, turmeric, and black pepper powder. 11- Stir until all the ingredients are well mixed. 12- Make meatball of preferred sized. 13- Fry the meatballs with vegetable oil. 14- Add the meatball to the main pot. 15- Stir in the sour grapes. 16- Add more water to cover all the ingredients. 17- Cover the pot (leave a crack open). Over medium-low heat, simmer for 5 minutes or more if needed.