Motanjen Khoreshe

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“If you'd like something out-of-the ordinary in meatballs, try these Iranian ones, made with lamb.”
1hr 35mins

Ingredients Nutrition

  • 1 lb lean lamb fillets, ground
  • 1 onion, finely chopped
  • 14 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons oil
  • 2 cups beef broth
  • 14 cup split peas, soaked overnight & drained
  • 2 tablespoons oil
  • 1 cup almonds, chopped
  • 12 cup dried apricot, chopped
  • 12 cup prune, chopped


  1. In a bowl combine the lamb, onion, salt and pepper.
  2. Form small meatballs with your hands and sauté in 2 Tbs oil in a skillet over medium-high heat until nicely browned on all sides.
  3. Add the broth and split peas and bring to a boil.
  4. Lower the heat to low, cover and simmer 40 minutes.
  5. Meanwhile, heat 2 T oil in smaller skillet and sauté the nuts and fruits until lightly browned.
  6. After meatballs have simmered 40 minutes, add the nuts and fruits to the meatballs and simmer, uncovered, 40 minutes more.
  7. Transfer to a serving dish and serve with rice.

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