Koofteh Tabrizi Herbed Meat Rice Balls
Delight your taste buds with Koofteh Tabrizi, the ultimate Persian comfort dish featuring tender herbed meat and rice balls simmered in a rich, tangy tomato broth. This aromatic recipe brings together ground beef or lamb, fragrant fresh herbs like parsley, cilantro, and dill, along with hearty rice and yellow split peas for a satisfying texture. A hidden treasure lies at the center of each koofteh, optional fillings like barberries, walnuts, or dried apricots adding bursts of sweetness and crunch. Perfectly spiced with turmeric and cinnamon, these oversized meatballs are slow-cooked to perfection, ensuring a melt-in-your-mouth experience. Garnished with dried mint and served alongside flatbread or rice, this traditional Iranian dish is ideal for sharing and savoring with loved ones. Whether you're exploring Persian cuisine or craving a bold new recipe, Koofteh Tabrizi will transform your dinner table with its vibrant flavors and heartwarming appeal.
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 100 g White rice
- 100 g Yellow split peas
- 50 g Fresh parsley, finely chopped
- 50 g Fresh cilantro, finely chopped
- 50 g Fresh dill, finely chopped
- 1 medium Onion, grated
- 1 tsp Turmeric
- 0.5 tsp Ground cinnamon
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Dried mint (for garnish)
- 50 g Barberries (optional, for filling)
- 50 g Walnuts (optional, for filling)
- 8 Dried apricots or prunes (optional, for filling)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 1.5 liters Water
Instructions
Rinse the yellow split peas under cold water and cook them in a pot of boiling water until tender but not mushy, about 20 minutes. Drain and set aside to cool.
Cook the rice in a pot of salted boiling water until just soft (but not fully cooked), about 10 minutes. Drain and let cool.
In a large mixing bowl, combine the ground meat, grated onion, cooked rice, cooked split peas, chopped parsley, cilantro, dill, turmeric, ground cinnamon, salt, and black pepper. Mix thoroughly with your hands until the mixture is smooth and sticky, about 5–7 minutes.
Divide the meat mixture into 4 large portions. Flatten each portion into a disc and place a few walnuts, barberries, and a piece of dried fruit (if using) in the center. Carefully shape the meat into a ball, encasing the filling completely. Repeat for the remaining portions.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the tomato paste and sauté for 2–3 minutes to enhance its flavor.
Add water to the pot, stirring to create a rich tomato broth. Bring the liquid to a gentle boil.
Carefully lower the meatballs into the pot, ensuring they do not touch each other to avoid breaking. Reduce the heat to low, cover the pot, and simmer for 45–60 minutes. Spoon the broth over the meatballs occasionally to keep them moist.
When ready, garnish the koofteh with dried mint and additional fresh herbs if desired. Serve warm with flatbread or steamed rice and a side of yogurt.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 55.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2047 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
