Eastern cosine was originated form Persian cuisine, it is very rich with ingredients and taste complexion.
How to cook tavrizian kufta
Peel the boiled peas, separate 3 table spoon of it, mash with folk. Wet raisins, dry apricots and prune with tepid water. Put saffron into the mortar, add a punch of salt, mash it, add 3 tea spoon boiled water on it and wet for 5 minutes. Add mashed pears, beforehand boiled rice, 0.5 cut onion, 1 yolk, salt and pepper on the minces meat, add saffron infusion, mixed it well and put into the fridge for 20 minutes. Make raisins, dry apricots and prune be water free, put on the napkins. Oil fireproof pot, turn on the stove under 1500 temperature.Cut the boiled egg. Divide the stuffint into two parts, make balls, and put raisins put haldf nut, one dry apricot and prune, make a hole in it and reconstruct the shape of the ball and put into the stove, put on the sides dry tomato, and pour as such broth as to cover the 2/3rd of the ball surface, cook into the stove for 30 minutes, then take off the lid, leave the kufta to cook for 15 more minutes and get red. Cut into circles the rest of the onion. Fry with olive oil, add the rest of the saffron tincture add pepper and boil it, take off the fire. Serve kufta and sauce together.