Kofteh Tabrizi (Persian Meatballs)
Of the many different types of Koofteh or Kufteh in Persian cuisine, Kofteh Tabrizi from north-west Iran is one of the most popular. Diverse recipes abound but essentially they are meatballs stuffed with dried fruits such as prunes, dried apricots or hard boiled eggs served in a savoury thick tomato broth.
This recipe was kindly given to me by Shirrin Ghavanlou and is a good one to celebrate Ramadan once night has fallen.
Inroduction
About this Recipe
By Sheridan Rogers
Of the the many different types of Koofteh or Kufteh in Persian cuisine, Koofteh Tabrizi from north-west Iran is one of the most popular. Diverse recipes abound but essentially they are meatballs stuffed with dried fruits such as prunes, dried apricots or hard boiled egg served in a savoury thick tomato broth. This recipe was kindly given to me by Shirrin Ghavanlou and is a good one to celebrate Ramadan once night has fallen.
In Iran the kufteh are usually served with nan, sangak (long thin Persian bread,) natural yoghurt, fresh herbs such as sabzi khordan or shrazi salad (a mix of fresh herbs, radishes and shallots).
Ingredients
- minced beef or lamb, 500g
- onons, 2 large, diced
- garlic, 3 – 4 cloves, crushed
- vegetable oil, 1 tablespoon
- butter, 30g
- turmeric, 2 teaspoons
- salt, 1 teaspoon
- ground black pepper
- diced tomatoes, 2 x 400g tins
- water, 1/2 cup
- cooked long grain rice, 1 1/2 cups
- fresh parsley, large bunch, leaves choppped
- fresh coriander, large bunch, leaves chopped
- organic or free range eggs, 2
- seedless dried prunes or apricots, 12 -14
- chilli powder, 1/4 teaspoon
- ground cumin, 1 teaspoon
- cinnamon, 1 tablespoon
- saffron threads, 1 teaspoon, soaked in hot water
In a large pan, sweat the onions and garlic in the oil and butter. Add 1 teaspoon turmeric, the tomatoes, 1/2 cup water and salt and pepper. Turn down the heat and simmer for 1 1/2 – 2 hours. Spoon half the cooked rice into the tomato mixture.
Meanwhile put the meat, half the cooked rice, parsley, coriander, 1 egg and remaining turmeric in a bowl. Work with your hands until sticky, adding another egg if needed. Roll into 12 – 14 balls, approx 65g each. Push a prune or apricot into the middle of each ball and press firmly.
Place the meatballs carefully into the tomato mixture, cover with a lid and cook over moderate heat for 45 – 60 minutes, occasionally spooning the sauce over the meatballs. Be careful not to disturb them to prevent breaking apart. Add the cumin, saffron and cinnamon half an hour before serving. Serve with a salad of spring onions, radishes, fresh herbs and leaves.