Tabriz Style Kufteh

• 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

1. Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
2. 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.
3. Add beef broth to the dish and bake at 350F 45 minutes.

rice, yellow peas, ground lamb, onions, salt, fresh ground pepper, turmeric, cinnamon, ground cloves, prunes, onion, almonds, butter, parsley, mint, beef broth

Taken from www.food.com/recipe/tabriz-style-kufteh-184809 (may not work)