How to Make Tabrizi Rice Meatballs: Authentic, Rich, and Irresistible + Pro Tips to Keep Them from Falling Apart

Kofteh is one of the most traditional and popular Iranian dishes. The method of preparing Tabrizi Kofteh varies across different cities in Iran. As its name suggests, this delicious and filling dish originates from Tabriz.

Ingredients for Tabrizi Kofteh

How to Prepare Authentic Tabrizi Kofteh

Step 1: Preparing the Split Peas

Soak the split peas beforehand to soften them. Then, cook them separately in a pot of water until fully tender.

Step 2: Cooking the Rice

Wash the rice and soak it with some salt. Then, cook it with a little water and salt on high heat until the water is absorbed. Set it aside to cool.

Step 3: Preparing the Onion

Peel and wash one onion, then finely grate it. Squeeze out excess juice.

Step 4: Blending the Ingredients

In a food processor, combine the grated onion, cooked split peas, and ground meat. Blend until fully mixed.

Step 5: Mixing the Ingredients

Transfer the mixture to a large bowl. Add fresh or dried aromatic herbs.

Step 6: Adding the Final Ingredients

Incorporate the egg, semi-cooked rice, salt, pepper, turmeric, and grated nutmeg. Knead the mixture well until everything is fully combined and sticky.

Step 7: Resting the Mixture

Once fully mixed and firm, cover it with plastic wrap and refrigerate for 1 hour.

Making the Kofteh Sauce

Step 8: Preparing the Onions

Choose a pot large enough for the meatballs. Peel and finely chop or grate the second onion.

Step 9: Sautéing the Onion

Sauté the chopped onion in oil until golden. Add turmeric and continue frying.

Step 10: Adding Tomato Paste

Stir in tomato paste and fry until it changes color and loses its raw smell.

Step 11: Seasoning the Sauce

Add salt and black pepper.

Step 12: Cooking the Meatballs

Pour 1.5 cups of water into the pot, bring to a boil, then lower the heat. Shape the meat mixture into large balls (about the size of an orange) and gently place them in the simmering sauce. Increase the heat until the liquid boils, then reduce it again for slow cooking. The sauce should partially cover the meatballs.

Pro Tips to Prevent Meatballs from Falling Apart

• Knead the mixture well before shaping.

• Moisten your hands with water while shaping the meatballs to prevent sticking.

• Ensure no cracks form on the surface of the meatballs.

• Place them one by one into the sauce and spoon some sauce over them immediately.

• Keep the heat low and let them simmer gently for 40 minutes. Occasionally spoon sauce over the meatballs to keep them moist.

Optional Fillings

Some people like to add a surprise filling inside their meatballs, such as:

• A boiled egg yolk

• Barberries (Zereshk)

• Walnuts

• Dried plums (Aloo)

Simply soak the dried fruits beforehand and place them inside the meatball before shaping it.

Final Notes on Tabrizi Kofteh

• Preparation time: ~1 hour

• Cooking time: ~1 hour

• Serves: 6 people

• Ideal for lunch, dinner, or even an Iftar meal during Ramadan.

This rich, flavorful dish is a must-try for lovers of traditional Persian cuisine!