Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes
Kufteh Tabrizi کوفته تبریزی
Giant meatballs from Tabriz with rice, split peas and herbs, stuffed with egg, walnuts, barberries and dried fruit.
Ingredients
- 125 g minced lamb or beef (with some fat)
- 25 g basmati rice
- 20 g yellow split peas
- ¼ onions
- ¼ bunch mixed herbs (parsley, coriander, dill, leek)
- ¼ eggs
- 1 hard-boiled eggs
- 10 g walnuts, roughly chopped
- ½ tbsp barberries (zereshk)
- 1 dried plums (aloo bokhara)
- ½ tbsp tomato paste
- ¼ tsp turmeric
- 1 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Cook the rice and split peas until soft and let cool. Knead hard for 10 minutes with the mince, grated onion, herbs, raw egg, salt and pepper.
- Flatten a large portion, place a boiled egg, walnuts, barberries and a plum in it and close into a large ball.
- Fry an onion, add tomato paste, turmeric and 1.5 l water and bring to the boil. Carefully lower in the balls.
- Simmer half-covered over low heat for 1 hour. Serve with broth and bread.