SAEDNEWS: Rice and lentil koofteh is a classic and much-loved Iranian dish, celebrated for its unique aroma and exquisite flavor. In this article, we’ll guide you step by step through the preparation of an elegant and delicious rice koofteh, sharing all the essential tips to ensure it holds together perfectly without falling apart.
According to the Cooking Section of SaedNews, rice and lentil koofteh is one of the most traditional and beloved dishes among Iranians. With its unique aroma and flavor, it holds a special place on Iranian tables, especially during gatherings and celebrations. This authentic dish, prepared in various regions of Iran with diverse recipes, is an artful combination of rice, lentils, ground meat, and aromatic herbs, simmered in a rich, flavorful sauce.
Creating a perfectly shaped, non-falling koofteh requires careful attention to key techniques and tips. In this article, we provide a comprehensive guide so that you can master this delicious dish at home and serve it at its best.
This guide walks you through every step of preparing a festive and flavorful rice and lentil koofteh—from ingredient preparation to the secrets of keeping it intact during cooking. We also provide a complete instructional video so you can follow each step visually. The goal is to offer a flawless and practical recipe that ensures consistently delicious and visually stunning koofteh, allowing you to fully enjoy the art of Iranian cooking. Crafted based on reputable Persian culinary sources and expert chefs’ experiences, this guide is designed so that even beginners can confidently prepare a professional and memorable koofteh.
To serve 4–6 people, you will need:
Ground meat (a mix of lamb and beef): 500 g
Iranian rice: 1 cup
Lentils: 1 cup
Koofteh herbs (chives, parsley, cilantro, tarragon, and savory): 300 g, finely chopped
Onion: 3 (2 for the koofteh mixture, 1 for the sauce)
Eggs: 1–2
Tomato paste: 3 tablespoons
Dried plums or barberries and walnuts (for filling): as desired
Chickpea flour: 2 tablespoons (optional)
Salt, black pepper, turmeric, and other spices: to taste
Vegetable oil: as needed
Tip: The freshness and quality of ingredients directly impact the final flavor. Use fresh herbs and high-quality meat for a fragrant, flavorful result.
Proper preparation of ingredients, especially rice and lentils, is crucial for a cohesive koofteh that doesn’t fall apart.
Soak the Rice and Lentils – Soak separately for several hours. This reduces cooking time and eliminates the gasiness of lentils.
Cook the Lentils – Boil until semi-cooked (soft but not fully mashed), then drain and set aside.
Cook the Rice – Boil in salted water until slightly tender but still firm in the center. Drain thoroughly to remove excess moisture—too much water will make the koofteh mixture too soft.
Prepare Onions and Herbs – Grate 2 onions and squeeze out all water. Finely chop all herbs. Removing excess moisture from onions is a key secret to keeping koofteh intact.
Combine Ingredients – In a large bowl, mix ground meat, semi-cooked lentils, drained rice, grated and squeezed onions, chopped herbs, and eggs. Add salt, pepper, turmeric, and optionally chickpea flour to improve binding.
Knead Thoroughly – Knead by hand for 10–15 minutes until the mixture is cohesive and slightly sticky.
Shape the Koofteh – Take a portion the size of a medium orange, create a hollow, and fill with plums, barberries, or walnuts. Seal and shape into smooth balls with no cracks. Arrange on a tray.
Making the Sauce:
Dice the remaining onion and sauté in oil until golden.
Add tomato paste and turmeric, and sauté until the paste loses its raw taste.
Add 4–5 cups boiling water and bring to a simmer.
Gently place koofteh in the simmering sauce, keeping them separate.
Initially cook on high heat for 15 minutes to set the shape, then lower the heat and simmer for at least 1.5 hours until the sauce thickens.
Balance the Ingredients – Enough meat is essential to hold everything together. A lean or double-ground lamb-beef mix works best.
Remove Excess Moisture – Thoroughly squeeze grated onions and drain semi-cooked rice and lentils. Extra moisture is the main enemy of firm koofteh.
Knead Well – Proper kneading activates meat proteins, creating a sticky texture that prevents disintegration.
Cook in Boiling Sauce – Add koofteh to a fully boiling sauce, one at a time. Avoid covering during the first 15 minutes of cooking.
By following these steps and secrets, you can prepare rice and lentil koofteh that is cohesive, flavorful, and visually stunning—a true celebration of Iranian culinary tradition. From proper ingredient preparation to kneading and cooking temperature, every detail contributes to a perfect result. With this guide, you can confidently enjoy making and serving one of Iran’s most cherished dishes.
