An Authentic Koofteh Tabrizi Recipe You Will Ever Try!

There are dishes that warm the heart, and then there is Koofteh Tabrizi—a dish that takes comfort food to a whole new level. If you’ve never experienced the magic of biting into a massive, juicy, spice-infused Persian meatball, stuffed with flavorful surprises, then you are in for a true culinary adventure! This dish, originating from Tabriz, Iran, is a showstopper at any gathering.

Imagine cutting into a perfectly cooked meatball, only to reveal an aromatic filling of barberries, walnuts, and a whole cooked egg, all encased in a soft yet structured mixture of rice, ground meat, and fragrant herbs. Every bite bursts with bold Persian flavors, a balance of savory, sweet, and earthy spices that transport you straight to a traditional Persian kitchen.

This dish is not only rich in history and flavor, but also a labor of love that rewards patience with an unforgettable meal. Whether you’re making it for a family dinner, a special occasion, or just because you crave something deeply satisfying, this is the recipe you will want to return to time and time again.

Preparation Time:

• Total time: Approximately 2.5 – 3 hours
• Preparation time: 45 minutes
• Cooking time: 1.5 – 2 hours
• Resting time (for best flavor absorption): 15 minutes

Serves:

• 4 to 6 people (depending on the size of the meatballs)

Difficulty:

• Medium to Difficult (but absolutely worth it!)

The Necessary Ingredients (Possible in All Kinds of Variations)

For the Koofteh Base:

• 500g ground beef or lamb (or a mix of both)
• 1 cup rice (partially cooked, preferably short-grain or basmati)
• 1/2 cup yellow split peas (cooked until soft but not mushy)
• 2 large onions (grated)
• 2 cloves garlic (minced)
• 1 egg (for binding)
• 1/2 cup chopped fresh herbs (parsley, cilantro, and mint)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon saffron (dissolved in warm water for enhanced flavor)

For the Stuffing:

• 2 hard-boiled eggs (peeled)
• 1/2 cup barberries (or cranberries as an alternative)
• 1/2 cup walnuts (roughly chopped)
• 1/4 cup dried plums or apricots (chopped)

For the Tomato-Based Broth:

• 2 tablespoons tomato paste
• 3 cups beef or chicken broth (or water with a bouillon cube)
• 1 teaspoon sugar (to balance acidity)
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 2 tablespoons vegetable oil
• 1 onion (sliced)

Alternative Ingredients:

• Vegan version: Replace meat with a mixture of mashed lentils, mushrooms, and chickpea flour. Use flaxseed meal mixed with water as an egg substitute.
• Gluten-free: Ensure that no wheat-based fillers are added and that all ingredients are naturally gluten-free.
• Low-carb: Skip the rice and increase the split peas or use cauliflower rice.

The Steps of Preparation (Possible in All Kinds of Variations)

The process of making this dish requires patience, but the reward is a masterpiece of Persian cuisine!

1. In a large bowl, combine the ground meat, grated onion, garlic, partially cooked rice, cooked yellow split peas, fresh herbs, and spices.
2. Crack in the egg and mix everything together with your hands until well combined. The mixture should be soft yet firm enough to hold shape.
3. Wet your hands, take a portion of the meat mixture, and flatten it into a large circle in your palm.
4. Place a hard-boiled egg, walnuts, barberries, and dried fruits in the center.
5. Carefully wrap the meat around the stuffing, shaping it into a firm, round ball.
6. Repeat with the remaining mixture, ensuring all meatballs are evenly sized.
7. In a large pot, heat oil and sauté the sliced onion until golden brown.
8. Add tomato paste, turmeric, cinnamon, salt, and pepper, stirring to develop deep flavors.
9. Pour in the broth and bring it to a simmer.
10. Gently place the stuffed meatballs into the simmering broth, ensuring they are partially submerged.
11. Cover and let them cook on low heat for 1.5 – 2 hours until fully cooked and infused with flavor.
12. Carefully remove the meatballs and let them rest for 15 minutes before serving.
13. Serve hot with fresh herbs, pickles, and Persian bread or rice.

Nutritional Benefits

• High in protein – Thanks to the combination of meat, eggs, and nuts.
• Rich in fiber – Yellow split peas and rice provide excellent dietary fiber.
• Packed with antioxidants – Barberries and saffron contain powerful antioxidants that boost immunity.
• Great source of healthy fats – Walnuts and eggs offer essential Omega-3 fatty acids.
• Balanced meal – Includes protein, carbs, and healthy fats in one dish.

Possible Additions or Upgrades

• Top with fried onions for extra crunch and sweetness.
• Drizzle with saffron-infused butter for a richer taste.
• Add pomegranate molasses for a tangy twist.
• Serve with yogurt sauce for a creamy balance.
• Make mini meatballs for easy serving at parties.

Frequently Asked Questions

Can I prepare the mixture ahead of time?
Yes! You can mix the base ingredients a day in advance and refrigerate.

How do I prevent the meatballs from falling apart?
Make sure the mixture is well-kneaded and avoid overstuffing.

Can I bake instead of simmering in broth?
Yes, you can bake them at 180°C (350°F) for 30-40 minutes, but the broth adds extra flavor.

What is the best way to reheat leftovers?
Reheat gently in a pot with a bit of broth to keep them moist.

Can I freeze them?
Yes! Freeze before cooking and thaw before use.

What can I serve with it?
Traditionally served with Persian saffron rice or warm lavash bread.

Can I make them smaller?
Absolutely! Adjust cooking time accordingly.

If you loved this recipe, please share it on social media and let your friends and family experience the magic of Persian cuisine!