Kufta bozbash (kufta bozbash)

Instructions

1. Mix the minced meat with the grated onion, egg, raw rice, salt, pepper and dried mint.
2. Shape into walnut-sized meatballs with wet hands.
3. Bring the stock to a boil, add the meatballs and simmer gently for 20 minutes.
4. Add the potatoes cut into pieces, the chickpeas and the dissolved saffron.
5. Continue cooking over low heat for 40 minutes until the potatoes are tender.
6. Add the prunes and butter, then simmer for another 10 minutes.
7. Serve the soup hot with flatbread, dividing the meatballs and vegetables among the bowls.