Meatballs with rice in sour cream and tomato sauce (Tefteli)

1. Rinse the rice and parboil it in lightly salted water for 10 minutes (half-cooked), then drain and let it cool.

2. Finely grate one onion and knead it thoroughly with the minced meat, the cooled rice, the egg, salt and pepper; with wet hands, shape walnut-sized balls and roll them in flour.

3. Heat the oil in a deep frying pan or saucepan, brown the meatballs lightly all over for 4-5 minutes, then lift them out.

4. In the same oil, soften the other onion, finely chopped, and the grated carrot until tender; stir in the tomato purée, the sour cream and the water, and season with salt and pepper.

5. Return the meatballs to the sauce, add the bay leaves and simmer covered over low heat for 25-30 minutes, gently shaking the pan now and then, until the rice is completely tender and the sauce has thickened.

6. Serve with mashed potatoes, pasta, buckwheat or fresh bread, sprinkled with dill.

Tip: Tefteli were a favourite of Soviet canteens and kindergartens; don't precook the rice until soft, as it keeps cooking in the sauce – that way the meatballs stay juicy and don't fall apart.