Saed News: Local Kufteh is a traditional dish from Chaharmahal and Bakhtiari province that is prepared the night before Eid as a special food. This Kufteh differs significantly in terms of cooking method and ingredients from Tabriz Kufteh. The people of Shahr-e Kord cook this dish with meat, fish, or chicken, along with local herbs.
Saed News: Local Kufteh is a traditional dish from Chaharmahal and Bakhtiari province, prepared the night before Eid as a special food. This Kufteh differs significantly in terms of cooking method and ingredients from Tabriz Kufteh. The people of Shahr-e Kord cook this dish with meat, fish, or chicken, along with local herbs.
According to Saed News' culinary service, the night before Eid, people traditionally pound the meat in a mortar, and when it's ground, they add soaked broken rice, aromatic herbs, salt, and spices, continuing to pound the mixture. Afterward, they remove it from the mortar, knead it well, and form small meatballs. For cooking, they add water to a pot, and once the water boils, they add the meatballs along with raisins and sour plums, allowing the dish to cook.
In this dish, each meatball is filled with sour plums, raisins, etc. Then, in one or two meatballs, instead of these ingredients, a whole egg or a coin is placed. Each family member and guest takes a meatball, and it is believed that whoever gets the egg or coin will have good luck and positive events in the coming year.
Usually, for making Shahr-e Kord Kofteh, instead of mixing meat with rice, a combination of chickpea flour, onions, and meat is used. The ritual of cooking small Kofteh on Eid day is called "Kofteh Pazan."
For Kofteh Pazan, the meat is thoroughly pounded in the mortar. When the meat is well ground and uniform, soaked rice (left overnight) along with herbs, salt, and spices is added to the meat, and the pounding continues until all the ingredients are evenly mixed.
Then, the Kofteh mixture is taken out of the mortar, kneaded well by hand. Water is boiled in a pot, raisins and sour plums are added to the Kufteh, and the Shahr-e Kord small Kufteh is dropped into the boiling water to cook.
