Koofteh Rizeh

Chop the potatoes up into cubes and fry in a frying pan, then place aside until the Koofteh is ready. To prepare the Koofteh Rizeh, place the ground beef in a bowl and grate (randeh) half of the onion onto the meat. Add turmeric, salt, pepper, and if desired half a teaspoon of coriander (powder). Mix the ingredients well and then prepare the frying pan before forming meat balls. Add some oil to the frying pan or a pot (with lid) and then chop up the remaining onion and saute in the oil on medium heat. Begin forming the Kooftehs (meatballs) and placing them in the frying pan/or pot. After all the Kooftehs are formed you want to use a spatula to move around the Koofteh (meatballs) in the pan. Once the Kooftehs are ready add the potatoes and stir the contents. Add 2 tablespoons tomato paste to 1 1/2 cups boiling water and mix. Pour this liquid over the Koofteh Rizeh and stir. Add a desired amount of lemon juice and cover the pan or pot with the lid. Take the heat down to medium-low and allow the contents to cook until most of the water is gone. It may take 20-30 minutes for the Koofteh Rizeh to be completely ready. Note: If needed you can partially place the lid on the pan or pot to allow the steam to escape the pot; therefore, making the cooking time shorter. Edit