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
- 625 g minced lamb or beef (with some fat)
- 125 g basmati rice
- 100 g yellow split peas
- 1¼ onions
- 1¼ bunch mixed herbs (parsley, coriander, dill, leek)
- 1¼ eggs
- 5 hard-boiled eggs
- 50 g walnuts, roughly chopped
- 2½ tbsp barberries (zereshk)
- 5 dried plums (aloo bokhara)
- 2½ tbsp tomato paste
- 1¼ tsp turmeric
- 5 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.