Giant Persian meatballs stuffed with eggs and prunes — a spectacular Tabriz specialty.
Koofteh Tabrizi are legendary in Persian cuisine — enormous meatballs the size of oranges, made from ground lamb mixed with rice, yellow split peas, herbs, and aromatics, stuffed with a hard-boiled egg, prunes, walnuts, and barberries. They are simmered in a rich tomato and turmeric broth and served whole at the table. Each koofteh is a meal unto itself, and slicing one open to reveal the hidden treasures inside is a moment of pure theater.
Serves 6
Combine lamb, split peas, rice, grated onion, herbs, egg, turmeric, cinnamon, and salt. Knead until very well combined and sticky.
With wet hands, take a large handful of mixture (about 200g), flatten, place one hard-boiled egg, prune, walnuts, and barberries inside, then close and roll into a large ball.
Bring water to boil with tomato paste and turmeric. Season with salt.
Gently lower meatballs into the simmering broth. Cook on low heat for 50–60 minutes, turning gently halfway. Do not let broth boil hard.
Place whole koofteh in deep bowls with broth. Slice at the table to reveal the stuffing.
Make sure the meat mixture is very well mixed so the meatball holds together.
Use wet hands when shaping to prevent sticking.
Stuff with dried apricots instead of prunes.
Add a layer of pomegranate seeds inside.
Refrigerate up to 3 days in broth.
Koofteh Tabrizi originates in Tabriz in northwest Iran (Azerbaijan region) and is considered one of the great showpiece dishes of Persian cuisine.
Tiny sour red berries used in Persian cooking. Substitute with sour cherries or cranberries.
Per serving (500g) · 6 servings total
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