Kuvteh

Fry half of the onion cubes in clarified butter until golden brown, add almond slivers and brown. Add dates, raisins, season with salt, cumin and turmeric.

Press the potatoes through a press and mix with minced meat, egg, soaked bread, remaining onions, parsley and coriander. Season the mixture with cinnamon, salt, pepper and turmeric.

Wet the hands and put a little bit of meat mixture on the flat hand form, put 1 tbsp date filling on it and form into small dumplings, cook in the boiling vegetable soup for about 20 min.

In Iran this dish is often eaten in two courses. In the first course you eat the clear soup with bread, in the second the dumplings with long grain rice.

It is also possible to serve clear soup and dumplings in deep plates at the same time.

Serve with pita bread.

Tip: Instead of clarified butter, you can use butter in most cases.

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