Afghan Meatball and Rice Pilaf with Cooling Yogurt Sauce

In a large bowl, combine the ground beef, grated onion, ground coriander, ground cumin, black pepper, and 1 teaspoon of salt. Mix well until just combined, then form into 1-inch meatballs.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides for 5-7 minutes. Remove the meatballs and set aside.

Add the crushed tomatoes to the same skillet, scraping up any browned bits. Bring to a simmer and cook for 5 minutes, stirring occasionally. Return the meatballs to the sauce, reduce heat to low, cover, and simmer for 20 minutes.

While the meatballs simmer, rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 18 minutes, or until all liquid is absorbed and rice is tender.

For the yogurt sauce, combine the plain yogurt and minced garlic in a small bowl. Stir well. Season with a pinch of salt if desired.

Fluff the cooked rice with a fork. To serve, spoon the fragrant basmati rice onto plates, top with the kofta meatballs and their rich tomato sauce, and drizzle generously with the garlic yogurt sauce. Garnish with fresh chopped mint.