Oriental meatballs on tomato sauce with yogurt dip (Mast-o-Chiar)

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 stale roll
• Water for soaking
• 1 egg(s)
• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 3 cloves, ground
• 1 ½ tsp cumin, ground
• 1 tsp, leveled coriander powder
• ½ tsp cinnamon powder
• ½ tsp ground turmeric
• 7 cardamom pods, green, without shell, ground
• ½ tsp ginger powder, if desired
• salt and pepper
• 300 g yogurt (10%) or organic yogurt 3.8%
• ½ cucumber(s), diced
• 1 tsp, heaped peppermint, dried
• little salt
• 800 g tomatoes, fresh or from a can, roughly diced
• salt and pepper
• Cayenne pepper
• 500g basmati
• salt water
• 250 g beans, large from the jar or dried, pre-cooked

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Own creation, inspired by Persian (Iranian) cuisine

Soak the stale bread roll in water. Then squeeze out the excess water from the roll and mix it well with the minced meat, onions, garlic, spices, and egg. Form about 40-50 small meatballs and fry them over medium heat until crispy. For the dip, finely dice the cucumber and mix with the yogurt. Add the peppermint and a little salt. For the sauce, dice the tomatoes, add them to a pan, and simmer until thickened. Season with salt, pepper, and cayenne pepper. Prepare the rice according to the package instructions. 5 minutes before the end of the cooking time, stir in the drained beans. Spoon some tomato sauce onto the plate. Place the meatballs on top of the tomato sauce. Serve the rice and yogurt dip on the plate.