Fall in love with Autumn

Today I decided that I’m falling in love with autumn. “It’s so strange that autumn is so beautiful; yet everything is dying.” I had never really thought of fall or autumn that way. I have always associated fall with the end of summer and going back to school and getting ready for winter. But as I get older (or wiser), I see that there is a beauty in fall too. That perhaps although the leaves are changing colors and dying, they are part of a growing and living tree. I hate to use a cliché line like; “with every ending there is a new beginning”, but it’s true. As I end a wonderful chapter in my life, I’m looking forward to starting a new one soon.
I’m delighted to celebrate Mehregan  (Iranian Autumn Festival)  this year with 30 other talented Iranian food bloggers and participate in the First International Mehregan Cyber-Feast. 

Ahu Eats: Badoom Sookhte Torsh | Sour Caramelized Almonds
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo (Frittata)
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Coco in the Kitchen: Zeytoon Parvardeh |Marinated Olives with Pomegranate & Walnuts
Della Cucina Povera: Ghormeh Sabzi | Persian Lamb & Herb Stew
Fae’s Twist & Tango: Rice Meatballs | Kufteh Berenji
Family Spice: Khoreshteh Kadoo | Butternut Squash Stew
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto | Persian Lentils Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and Saffron
My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice
Noghlemey: Parsi Dal
Parisa’s Kitchen: Morasa Polow | Jeweled Rice
The Saffron Tales: Khorosht-e Gheimeh | Yellow Lentils Stew
Simi’s Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle
Spice Spoon: Khoresht-e-bademjaan | Aubergine Stew
Turmeric & Saffron: Ash-a Haft Daneh | Seven Bean Soup
The Unmanly Chef: Baghali Polow ba Mahicheh | Rice with Fave Beans and Lamb
ZoZoBaking: Masghati | Persian Scented Starch Fudge

I would like to share one of my favourite recipes inspired by Najmieh Batmanglijs'; Rice Meatballs.  My two favorite things; rice and balls.

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Ingredients: 
The Meatballs

• 1/2 cup yellow spilt peas
  
• 1 cup rice 
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 1/2 teaspoon turmeric
• 2 teaspoon lemon powder
• 2 eggs
• 1 large onion 
• 1 pound ground beef
• 2 cups fresh parsley
• 2 cups fresh spring onions
• 2 cloves garlic

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The Broth

• 1/2 cup oil
• 2 onions 
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon turmeric
• 2 tablespoon tomato paste
• 2 large tomatoes
• 6 cups beef or chicken broth
• 1/4 cup lime juice 
  

The Meatballs:
- Wash and drain the rice. 
- In small pot cook the the split peas and rice in 4 cups of water and 1/2 teaspoon of salt. 
- Cover and cook on medium heat for 30mins.
- Drain and set aside

- Peel and grate the onion. Throw it in your small mixer to save some tears. 
- Wash and chop the parsley. 
- Wash and chop the green onions and garlic.
- In a large bowl, combine all the meatball ingredients.
- Stand pretty in the corner of the kitchen 

- Add the cooled rice and split peas. 
- Knead with your hands until mixture is smooth and consistent 

"Line a baking sheet with parchment paper. Shape meat paste into balls the size of oranges. Gently arrange them in the baking sheet. "  Set aside. 

The Broth: 
- Peel and cut the onions into small cubes
- Wash and chop the tomatoes
- In a large pan, heat the oil and brown the onions .
- Add the spices and tomato paste and sauté for couple minutes
- Add the tomatoes and bring to boil

- Lift the meatballs one at a time and gently place in the boiling broth. 
-Reduce heat and simmer uncovered for 15 minutes.
- Cover and simmer for 45 minutes. 
- Place meatballs in serving bowl and pour broth on top.
- Served best with yogurt and bread.
- Enjoy! 

This recipe is from Najmieh Batmanglij book - Food of Life; Ancient Persian and Modern Iranian cooking and Ceremonies.