Beer makes batters better, meat more tender, and sauces more flavorful.
Persian-Style Tofu And Rice
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- #71385
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 cup bulgur wheat
2 cups boiling water
1 pound tofu, mashed or ground
1 cup finely chopped onion
1/2 cup pine nuts
5 tablespoons olive oil
2 eggs, beaten
2 teaspoons ground coriander
3 teaspoons cumin
3 tablespoons lemon juice
3 tablespoons fresh dill, chopped
1 tablespoon fresh mint, chopped
1 teaspoon salt
1 teaspoon black pepper
Rice
1 1/2 cup long grain brown rice
3 cups water
1 teaspoon salt
Sauce
2 tablespoons olive oil
1 medium onion, chopped
2 pints yogurt
4 tablespoons corn starch
2 tablespoons cold water
salt, to taste
directions
In a small bowl, allow the bulgur wheat to soak in the boiling water for half an hour. Drain well.
In a large bowl, combine the rest of the ingredients with the bulgur wheat. Mix well.
Make 1 1/2 inch balls and place on a baking sheet. Bake 20 minutes in 375 degrees F oven (just until cooked through).
Bring rice, water, and salt to a boil. Simmer until tender, about 30 minutes.
Saute the onion with the olive oil until tender but not brown.
Heat yogurt in a small saucepan, to a gentle simmer, stirring regularly. Whisk the cornstarch into the heated yogurt and stir until smooth and thickened. Add the onion and salt to the yogurt. Set the sauce aside and keep warm.
Spread the rice flat on a platter or in a serving dish. Arrange the "meatballs" over the rice, pour the sauce over the meatballs, and garnish with additional dill and/or mint.
added by
zesty
nutrition data
Nutritional data has not been calculated yet.
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