Koofteh derives from the Persian word kuftan, 'to pound', and represents one of the oldest meatball traditions in the world. The dish originates in Tabriz, the historic capital of Iranian Azerbaijan and a key Silk Road trading city where Eastern and Western culinary traditions converged. Koofteh Tabrizi is distinguished by its extraordinary size (each meatball is the size of a grapefruit) and its concealed filling of dried barberries, walnuts, prunes, and a whole hard-boiled egg. Cumin is essential in the spice blend, binding the lamb with the fruit and nut filling in the complex, sweet-savoury Persian tradition that the Silk Road carried across the world.
Ingredients
Meatball
600 g ground lamb
0.5 cup cooked short-grain rice
0.5 cup yellow split peas, cooked until soft
1 medium onion, grated and excess moisture squeezed out
Meatball spices
1.5 tsp ground cumin
1 tsp turmeric
0.5 tsp ground cinnamon
to taste salt and black pepper
Filling
2 tbsp dried barberries (zereshk) or sour cherries
3 tbsp walnuts, roughly chopped
3 dried prunes or apricots, halved
2 small hard-boiled eggs, peeled
Broth
1 large onion, thinly sliced
2 tbsp tomato paste
0.5 tsp saffron, bloomed in 3 tbsp hot water
800 ml lamb or chicken stock
Method
Combine the ground lamb, cooked rice, cooked split peas, grated onion, cumin, turmeric, cinnamon, salt, and pepper in a large bowl. Knead with your hands for 5 minutes until the mixture is completely uniform and sticky. Refrigerate for 20 minutes.
Prepare the filling: mix the barberries, walnuts, and prunes together in a small bowl.
Divide the meat mixture into 2 large portions. Flatten each into a disc on a wet palm. Place a hard-boiled egg in the centre of each disc, surround with half the fruit and nut filling, then wrap the meat mixture completely around the filling, sealing tightly into a large ball. Each ball should be roughly the size of a grapefruit.
In a wide, heavy pot, fry the sliced onion in 2 tbsp oil until golden. Add the tomato paste and stir for 2 minutes. Pour in the stock and bloomed saffron. Bring to a gentle simmer.
Lower the koofteh balls carefully into the simmering broth. Cover the pot partially and cook over very low heat for 50–60 minutes, turning the balls once at the halfway point. Do not allow the broth to boil vigorously.
Remove the koofteh carefully with a slotted spoon and place in shallow serving bowls. Ladle the saffron broth generously over each.
Serve immediately with warm flatbread or steamed basmati rice. The egg inside will be revealed when the koofteh is cut open at the table.
Notes
Barberries (zereshk) are available at Middle Eastern and Iranian grocery shops. Their sharp, sour flavour is irreplaceable in this dish; dried cranberries are a reasonable substitute if unavailable. Some Tabrizi families add fresh herbs (tarragon, chives) to the meat mixture, which is equally traditional. The broth is as important as the meatball; do not reduce it down; it should be abundant and deeply saffron-golden.
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