Koofteh Tabrizi (Persian Giant Stuffed Meatballs)

About This Recipe

Koofteh Tabrizi are among the most elaborate meatballs in Persian cuisine, hailing from Tabriz in Iran's Azerbaijan region -- oversized meatballs, sometimes as large as a grapefruit, made from a mixture of ground meat, rice, split peas, and herbs, hiding a surprise filling of hard-boiled egg, dried fruit, and walnuts at their center, then gently simmered in a savory tomato and saffron broth until cooked through. A single koofteh can be a meal in itself. The technique that defines koofteh Tabrizi is layering the meatball around its filling: a portion of the seasoned meat mixture is flattened in the palm, the filling ingredients are placed in the center, and the meat is carefully wrapped and shaped around it into a smooth, tight sphere, ensuring no gaps that would let the filling leak out during the long simmer. Poaching gently rather than boiling hard is essential, since the meatballs are large and need slow, even cooking to heat through without the exterior overcooking. Served whole, sliced open at the table to reveal the colorful filling inside, koofteh Tabrizi is a showstopping centerpiece dish for Persian gatherings, admired as much for its presentation as its rich, complex flavor.

Ingredients

Serves 4

• 500 gground beef or lamb
• 0.5 cuprice(cooked and cooled)
• 0.33 cupyellow split peas(cooked)
• 1onion(grated)
• 2 tbspfresh herbs (parsley, dill)(chopped)
• 1 tspturmeric
• 1 tspsalt
• 0.5 tspblack pepper
• 2hard-boiled eggs(whole, for filling)
• 0.25 cupdried barberries or cranberries(for filling)
• 0.25 cupwalnuts(chopped, for filling)
• 2 tbspolive oil
• 1onion(sliced, for sauce)
• 500 gcrushed tomatoes
• 2 cupswater or stock
• 0.25 tspsaffron threads(dissolved in 2 tbsp hot water)

Instructions

1. 1

   Mix the meat mixture

   Combine ground meat, rice, split peas, grated onion, herbs, turmeric, salt, and pepper into a smooth, cohesive mixture.

2. 2

   Divide

   Divide the mixture into 4 large portions.

3. 3

   Stuff

   Flatten each portion in your palm. Place a quarter of a hard-boiled egg, some barberries, and chopped walnuts in the center. Carefully wrap the meat around the filling, sealing completely and shaping into a smooth ball.

4. 4

   Make the sauce

   Heat olive oil in a wide pot over medium heat. Cook sliced onion 5 minutes until softened. Add crushed tomatoes, water or stock, and saffron water. Bring to a simmer.

5. 5

   Poach the meatballs

   Gently lower the stuffed meatballs into the simmering sauce. Cover and simmer very gently for 45-50 minutes, turning occasionally, until fully cooked through.

6. 6

   Serve

   Remove meatballs carefully, slice in half to reveal the filling, and serve with the tomato sauce spooned over, alongside rice or bread.

Variations

• •

  Use a mix of ground beef and lamb for a richer, more traditional flavor.

• •

  Add dried plums or apricots to the filling alongside the barberries for extra sweetness.

• •

  Make smaller individual koofteh for easier portioning if the large traditional size feels too ambitious.

Storage

Refrigerate in the sauce up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, as high heat can cause the delicate stuffed meatballs to break apart.

Frequently Asked Questions