Tabriz Style Kufteh - cooking recipe

Ingredients

3 cups cooked rice
1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
1 lb ground lamb
2 medium onions, chopped
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup dried pitted prunes, chopped
1 medium onion, chopped
1/4 cup chopped almonds
1 tablespoon butter
1 tablespoon chopped parsley
1 teaspoon crushed dried mint
1/2 cup beef broth

Preparation

Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
Add beef broth to the dish and bake at 350F 45 minutes.