SAEDNEWS: Watch a quick video showing how to make a delicious, popular dish that’s a favorite in Tabriz. Join us for our speedy, easy-to-follow recipes!
According to the Saed News “Must-See” section, Tabrizi Koofteh is one of Iran’s traditional and ancient dishes, with its origins tracing back to the city of Tabriz. As its name suggests, this delicious meatball is authentically Tabrizi, though it is prepared in various cities across the country using different ingredients.
One of the main reasons Tabrizi Koofteh falls apart during cooking is incorrect proportions of its ingredients. One ingredient that can particularly cause the meatballs to break apart if used excessively is split peas. Another key reason is insufficient kneading of the mixture, which prevents it from holding together properly.
Servings: 4–6
Cooking time: 1.5–2 hours
For the Koofteh (meatballs):
500g ground beef or lamb (or a mix)
1 cup rice, soaked for 30 minutes
1/2 cup split peas (chickpeas can also be used), soaked for 1 hour
1 large onion, grated
1 egg
1 tsp turmeric
1 tsp black pepper
Salt, to taste
2–3 tbsp dried mint or fresh parsley, finely chopped
1 tbsp tomato paste (optional, for extra flavor)
For the Filling:
100g walnuts, chopped
2–3 dried apricots, chopped
2–3 dried plums (prunes), chopped
1 tsp cinnamon (optional)
1 tsp sugar (optional, balances tart fruits)
For the Sauce:
2–3 tbsp tomato paste
1 large onion, sliced
2–3 cups water or broth
Salt and pepper to taste
1 tsp turmeric
1 tbsp dried mint (optional)
Prepare the Ingredients:
Drain soaked rice and split peas.
In a large mixing bowl, combine ground meat, soaked rice, split peas, grated onion, egg, turmeric, black pepper, salt, and chopped parsley or mint. Mix thoroughly until the mixture is sticky and well-combined. Proper kneading is essential to prevent the meatballs from falling apart.
Prepare the Filling:
Mix walnuts, dried apricots, prunes, and optional cinnamon or sugar in a small bowl.
Form the Meatballs:
Take a handful of the meat mixture and flatten it in your palm. Place 1–2 tsp of filling in the center and carefully fold the meat around it, forming a large ball (about the size of a fist). Repeat until all meat and filling are used.
Cook the Koofteh:
In a large pot, sauté sliced onion in a little oil until golden. Add turmeric and tomato paste.
Place meatballs gently in the pot and cover with water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours, turning occasionally, until the meatballs are cooked through and firm.
Final Touch:
Check seasoning and add salt or pepper as needed. Garnish with extra dried mint or fresh herbs before serving.
Serve:
Traditionally served with Persian rice or fresh bread. The meatballs are juicy, flavorful, and slightly sweet from the dried fruits inside—a true taste of Tabriz.
