Description
Koofteh Tabrizi is a traditional Persian meatball made with ground meat, rice, and a variety of herbs and spices, simmered in a flavorful broth.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 cup cooked rice (preferably short-grain)
- 1 large onion, finely chopped
- 1/2 cup split yellow peas, soaked for 2 hours and drained
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1/2 cup dried barberries or cranberries (optional)
- 4 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 lemon, cut into wedges (for serving)
Instructions
- In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, soaked yellow peas, parsley, cilantro, mint, turmeric, cumin, salt, black pepper, cinnamon, and saffron water. Mix everything together with your hands until well combined.
- Form the mixture into large meatballs, about the size of a tennis ball, yielding around 6 to 8 meatballs.
- In a large pot, heat the olive oil over medium heat and brown the meatballs on all sides for about 5 to 7 minutes.
- Remove the meatballs from the pot and set them aside. In the same pot, add the tomato paste and cook for a minute or two until it darkens slightly.
- Pour in the beef or vegetable broth and bring it to a gentle simmer.
- Gently return the meatballs to the pot, ensuring they are submerged in the broth. Cover and let them simmer for about 45 minutes, or until cooked through and tender.
- Taste the broth and adjust the seasoning if needed. Serve hot, garnished with lemon wedges.
Notes
- For a sweet and tangy burst, consider stuffing the meatballs with dried barberries or cranberries.
- These meatballs can be served over rice or with warm bread to soak up the sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 meatball
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Koofteh Tabrizi, Persian meatball, traditional recipe, meatballs, Persian cuisine