SAEDNEWS: Rice Koofteh: A Classic Iranian Dish Loved for Its Flavor and Nutrition
According to the Cooking Service of Saed News, if you are looking for a delicious and nutritious meal, Tabrizi rice meatballs are an excellent choice. This dish combines meat, rice, and aromatic herbs to create a flavorful experience.
Kufteh (meatballs) are one of Iran’s traditional and popular dishes. The method of preparing Tabrizi meatballs varies across different cities in Iran. As the name suggests, this tasty, complete meal originates from Tabriz.
Ingredient | Amount |
|---|---|
Ground meat | 300 g |
Split peas | 4 tbsp |
Rice | 5 tbsp |
Egg | 1 |
Onion | 2 |
Aromatic herbs | 2 tbsp |
Tomato paste | 3 tbsp |
Turmeric | 2 tbsp |
Nutmeg powder | ½ tsp |
Black pepper | ½ tsp |
Salt | To taste |
Step 1: Soak the split peas until soft, then cook them in a separate pot until fully tender.
Step 2: Wash the rice, soak it with some salt, then cook it in water and salt over high heat until all the water is absorbed. Set aside to cool.
Step 3: Peel and wash one onion, then grate it finely and squeeze out the excess water.
Step 4: Combine the grated onion, cooked split peas, and ground meat in a food processor and mix until smooth.
Step 5: Transfer the mixture to a larger bowl and add fresh or dried aromatic herbs.
Step 6: Add the egg, partially cooked rice, salt, pepper, turmeric, and grated nutmeg to the mixture. Knead well by hand until fully combined and sticky.
Step 7: Cover the mixture with a freezer bag and refrigerate for one hour.
Step 8: For the sauce, select a pot suitable for the meatballs. Peel and wash one onion, then thinly slice it. You may finely dice or grate it if you prefer the onion not to be visible in the sauce.
Step 9: Sauté the chopped onion in some oil until golden. Add turmeric and stir briefly.
Step 10: Add tomato paste to the sautéed onion and cook until the paste loses its raw taste and turns a rich color.
Step 11: Season the sauce with salt and black pepper.
Step 12: Add 1.5 cups of water to the sauce, then place the prepared meatballs in the pot. Bring to a boil, then reduce heat and simmer gently. The water level should neither be too high nor too low.
Knead the mixture again, then form balls roughly the size of an orange. Wet your hands while shaping to prevent sticking. Ensure the meatballs are smooth without cracks.
Place the meatballs one by one into the sauce, spooning some sauce over each to change their color before adding the next. The sauce should cover about half of each meatball. Cover and simmer for 40 minutes over low heat, occasionally spooning sauce over the top. Smaller meatballs can be gently turned during cooking.
Avoid leaving cooked meatballs in the sauce for too long, as they may fall apart.
Optional fillings include boiled egg yolk, barberries, walnuts, or plums—soak barberries or plums if using. You can mix several fillings or keep it simple.
Preparation and ingredient setup: 1 hour. Cooking and waiting time: 1 hour.
Suitable for lunch or dinner, and can also be served during Ramadan for Iftar.
Ingredients and recipe quantities serve approximately 6 people.
