100 grams basmati or long-grain rice
500 grams herbs (parsley, mint, coriander, spring-onion ends)
250 grams ground lamb or beef
300 grams pitted prunes
4 large onions
salt & black pepper
Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until colour changes. Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.