- Preparation time
- 30 mins
- Cooking time
- 60 mins
- 3 people
- Meal course
- Posted by
- Posted on
- January 23, 2023
Koofteh Tabrizi is an exceptionally savored dish, prepared and enjoyed in many provinces of Iran. This dish is usually prepared in forms of meatballs cooked in a thin stock sauce.
Koofteh is versatile in terms of stuffing options. In case of formal occasions, Azeri people would prepare Koofteh Tabrizi in form of a large meatball with a whole cooked chicken in the center. However, medium sized meatballs usually hold plums or cranberries inside. It’s all up to your own preference.
Notes aboat how to prepare Iranian Koofteh Tabrizi
- Make sure to knead the meatball mixture vigorously and carefully. Under-kneaded meatballs tend to fall apart during the cooking process.
- Remember to set the heat on low setting while the meatballs are simmering. This will prevent falling apart and you’ll ensure the meatballs would cook thoroughly.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
How to prepare Best Iranian Koofteh Tabrizi for 3 people - 1Touch Food Culinary Center
Koofteh Tabrizi is an exceptionally savored dish, prepared and enjoyed in many provinces of Iran. This dish prepared meatballs Koofteh Tabrizi
Type: Main Dish
Keywords: Koofteh Tabrizi
Recipe Yield: 3
Preparation Time: PT0H30M
Cooking Time: PT1H00M
Total Time: PT1H30M
- 500 gram ground beef
- 2 medium Onion
- 1 cup Yellow split peas
- 1 cup Rice
- 1 large Eggs
- 5 table spoon tomato paste
- 2 table spoon Flour
- 1 Tea Spoon Salt
- 1 Tea Spoon Black Pepper
- 1 Tea Spoon Turmeric
- 2 table spoon dried oregano
- 2 table spoon tarragon
- 2 table spoon Coriander powder
- 2 table spoon dried parsley
- 2 medium potato
- 6 medium dry plums
Recipe Instructions: Koofteh Tabrizi is an exceptionally savored dish, prepared and enjoyed in many provinces of Iran. This dish is usually prepared in forms of meatballs cooked in a thin stock sauce. Enjoy your meals!
- Rinse the split peas in a large bowl, and fill it with warm water until the surface of the peas is covered. Allow them to soak for 30 minutes. Do the same for the uncooked rice, and allow it to soak spontaneously.
- Put the split peas and the rice in separate pots, and have them cook for 15 minutes. Keep an eye on them, and kill the heat once the grains are halfway cooked. Drain the excess water and let the peas and the rice cool down. Mix the peas with the rice, and mash it with a hand masher. Avoid mashing to a pulp; you'll want to retain some texture for the meatballs.
- Peel and grate one of the onions. Press the grated onions to drain the excess moisture. Heat some vegetable oil in a large pot on medium heat, and add the onions. Allow the onions to fry until they turn golden and transparent. Then add the tomato paste, mix it well with the onions and stir. After a minute, add five cups of hot water to the pot and allow it to simmer. Once it gets to the point of boiling, set the heat on low setting and let the sauce thicken.
- To prepare the meatball mixture, start with the other onion. Peel and grate the onion and put it in a large bowl. Add the ground meat, salt, black pepper, turmeric, flour and the egg to the bowl and knead them together until the meat is well seasoned. Add in the ground herbs, mashed peas and the rice as well and knead the mixture until it reaches a paste like consistency.
- . Moisturize your hands with a dab of water. Grab about two spoonfuls of the meat mixture to form a meatball. You can place dried plums, cranberries, barberries or whole cooked eggs in the center of each meatball.
- Place the meatballs gently into the sauce containing pot. Leave the pot half-lidded, and allow the meatballs to simmer on low heat for about an hour.
- When the meatballs are simmering, you can also add two or three peeled potatoes to the pot and let them cook as well. Koofteh Tabrizi is served with the sauce on the side. You can enjoy this delightful dish with some bread and fresh lemon juice.