SAEDNEWS: Eating habits in East Azarbaijan show the culture, attitude and the people’s income level in the northwest region of Iran. Kufteh Tabrizi is one of the most famous local and traditional foods in Tabriz.
Kufteh Tabrizi is one of Iran’s most beloved and iconic dishes, celebrated not only in Azerbaijan province but across the entire country for its rich taste, aromatic fragrance, and unique cooking style. In fact, Kufteh is a culinary tradition with numerous variations throughout Iran and the broader Middle East.
Every Iranian family has its own way of preparing Kufteh, with slight differences in ingredients and methods. This hearty and luxurious dish combines minced meat, rice, split peas, walnuts, eggs, onions, and a variety of aromatic herbs such as coriander, tarragon, parsley, mint, and dill. The recipe is further enhanced with oil, salt, pepper, turmeric, tomato paste, and saffron, creating a complex and deeply satisfying flavor.
Traditionally, the meat for Kufteh was ground manually in a stone mortar using a wooden pestle—a labor-intensive process that has now been largely replaced by minced meat.
The mixture is shaped into large, round balls—often the size of a fist—with a boiled egg, walnuts, or dried plums nestled in the center. Each Kufteh is garnished with crispy fried onions and tart barberries, adding texture and a pop of color.
Kufteh Tabrizi is typically served with Sangak bread, fresh vegetables, yogurt, and local spices, offering a complete sensory experience that delights both locals and visitors. For food enthusiasts and cultural explorers, tasting Kufteh Tabrizi provides an authentic glimpse into Iran’s rich culinary heritage and regional flavors.
