SAEDNEWS: Tabrizi Koofteh: How to Make This Famous Azerbaijani Meatball Dish
Koofteh (meatballs) are one of the most popular and traditional dishes in Iran. The recipe for Koofteh Tabrizi—as its name suggests—originates from the city of Tabriz, though its preparation may vary slightly from one region to another. This hearty, flavorful dish can serve as a complete meal.
Ingredient | Amount |
|---|---|
Ground meat | 300 g |
Split peas (lappeh) | 4 tablespoons |
Rice | 5 tablespoons |
Egg | 1 |
Onions | 2 |
Fresh herbs (parsley, tarragon, savory, mint, etc.) | 2 tablespoons |
Tomato paste | 3 tablespoons |
Turmeric | 2 teaspoons |
Ground nutmeg | ½ teaspoon |
Black pepper | ½ teaspoon |
Salt | To taste |
Soak the split peas for a few hours until they soften, then cook them in water until completely tender. Drain and set aside.
Rinse the rice and soak it in salted water for about 30 minutes. Then cook it in boiling salted water until the water is absorbed and the rice is half-cooked. Set aside to cool.
Peel and grate one onion finely. Squeeze out the excess juice.
Place the grated onion, cooked split peas, and ground meat in a food processor. Blend until the mixture becomes smooth and uniform.
Transfer the mixture to a large bowl. Add the chopped fresh or dried herbs and mix well.
Add the egg, half-cooked rice, salt, pepper, turmeric, and grated nutmeg. Knead the mixture thoroughly by hand until it becomes cohesive and sticky.
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for about one hour.
Peel and thinly slice the second onion. In a large pot, heat some oil and sauté the onion until golden. Add turmeric and stir briefly.
Stir in the tomato paste and fry for a few minutes until it darkens slightly and loses its raw smell.
Add salt and black pepper. Then pour in about 1½ cups of water and bring it to a boil.
Wet your hands to prevent sticking, and shape the mixture into large balls about the size of an orange. Make sure there are no cracks on the surface.
(Optional: Place a piece of boiled egg yolk, barberries, walnuts, or dried plums inside each ball.)
Carefully place the meatballs one by one into the simmering sauce. The liquid should reach halfway up the meatballs. Reduce the heat, cover the pot, and let them cook gently for about 40 minutes. Occasionally spoon some of the sauce over the top to prevent drying.
Knead the mixture very well to prevent the koofteh from falling apart during cooking.
Keep the heat low while simmering.
Do not leave the cooked koofteh in the sauce for too long after cooking, as it may fall apart.
You can adjust the filling and size to your taste.
Koofteh Tabrizi is best served hot with bread, pickles, and fresh herbs.
It can be served for lunch or dinner and is also a popular dish during Ramadan for iftar (the evening meal).
Preparation time: 1 hour
Cooking time: 1 hour
Serves: 6 people
