Persian Koofteh Tabrizi
Ingredients
Protein
- 1 lb ground beef see notes [*1] for substitutes
- 1 egg
Fresh Produce
- 2 onions (any type) halved and sliced
- 1 bunch parsley (any type) see notes [*2] for alternatives
Packaged Goods/Staples
- 1/3 cup yellow split peas see notes [*3] for substitutes
- 1 cup cooked rice (any type)
- 2 tbsp tomato paste see notes [*4] for substitutes
- salt
- oil
Koofteh Tabrizi Culinary Spice Kit
- Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint see notes [*5] for alternatives
Advanced Option: Filling for Giant Ball
- 1 egg hard-boiled, cut into eight parts
- 4 tbsp chopped nuts of your choice walnuts recommended
- 1/2 cup dried fruits, chopped see notes [*6] for recommendations
Suggested Sides
- flatbread e.g. lavash or naan
- cooked rice
- boiled potatoes
- lettuce salad recommended with plenty of fresh herbs and radishes
- sautéed spinach
Instructions
Cook the Split Peas [Can be done up to 3 days beforehand.}
- Follow package instructions or:
- In a small POT, add 2 cups of slightly salted water.
- Add 1/3 cup yellow split peas [see notes [*3] for substitutes].
- Cover. Bring to a boil.
- Cook over low heat until soft (about 10-20 minutes).
- Drain and let them cool.
Collect the Meatball Ingredients (Except the meat.)
- 1 egg
- 1 onion (any type), sliced
- 1 bunch parsley (any type)
- or optional herbs (see notes)
- cooked split peas (see above)
- 1 cup cooked rice (any type)
Blend the Meatball Ingredients (Except the meat.)
- In a FOOD PROCESSOR or BLENDER, add
- - all the ingredients from above (egg, onions, herbs, split peas, rice)
- - salt to taste, and half of the Koofteh Tabrizi spices (about 2 tsp) [see notes for alternatives].
- Blend until smooth. Don’t overdo it.
Add Ground Meat & Form Meatballs
- In a large BOWL, add 1 lb ground meat.
- Add the blended meatball ingredients, and mix well.
- Form meatballs in the size of a golf ball or choose the following advanced option.
Advanced Option: Authentic Giant Meatballs
- Mix nuts and dried fruits.
- Form up to 8 meatballs in the size of a tennis ball instead of a golf ball.
- Push your thumb in the center to form a hole.
- Fill each meatball with 1/8 of the boiled egg and about 1 tbsp nuts & fruits mix.
- Close the hole and round up the meatball.
Cook the Meatballs
- In a large POT, heat 2 tbsp oil over medium heat.
- Fry the remaining onions until they turn slightly brown.
- Add tomato paste & 2 cups of water [*4], half of the Koofteh Tabrizi spices (about 2 tsp), and salt to taste.
- Stir for about one minute.
- Cover. Bring to a boil.
- Add meatballs. Cover.
- For small meatballs: Cook 30 minutes over low heat.Every 10-15 minutes, scoop sauce over the meatballs.
- For large meatballs: Cook 60 minutes over low heat. Halfway, turn them carefully.Every 10-15 minutes, scoop sauce over the meatballs.
Serve
- Serve meatballs with the sauce and your preferred sides.
- Optionally, sprinkle nuts and dried fruits over the plated meal. (Recommended for the small meatballs.)
Video
Notes
[*1] Substitute beef with lamb, veal, pork, or chicken.
[*2] Optionally, substitute some of the parsley with chives, cilantro, savory, tarragon.
[*3] Substitute yellow split peas with red lentils.
[*4] Substitute tomato paste and the water for the cooking with 2 cups tomato puree.
Alternatively, substitute with 2 large fresh chopped tomatoes, and 1 cup of water. Add some water during cooking if necessary.
[*5] Alternative spice blend, simplified, that should be covered by your spice rack, though it will not have the same rich aroma:
2 tbsp turmeric,
1 tbsp cinnamon,
1 tsp each of cardamom and coriander
1/2 tsp each of black pepper, cumin, and mint powder
[*6] Recommended: barberries or cranberries.
Variations: apricot, mango, prunes, raisins, or a mix.