Tabriz Style Kufteh

Experience a taste of Persian culinary tradition with Tabriz Style Kufteh, a hearty and aromatic dish perfect for special gatherings or cozy family dinners. This classic recipe from the northern city of Tabriz features oversized meatballs made from a flavorful mix of ground lamb or beef, split yellow peas, and half-cooked rice, all infused with fresh herbs like parsley, tarragon, and savory. Each kofteh is stuffed with a delightful surprise of boiled eggs, walnuts, and sweet dried barberries or raisins, creating a perfect balance of textures and flavors. Simmered gently in a rich tomato-based broth, these tender meatballs soak up every ounce of the vibrant sauce. Serve them over steamed basmati rice or with warm flatbread for an authentic and comforting meal. Perfect for fans of Persian cuisine, this recipe is a labor of love that rewards you with bold flavors and satisfying bites.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 4

Ingredients

• 500 grams Ground lamb or beef
• 100 grams Split yellow peas (soaked and cooked)
• 100 grams Rice (half-cooked)
• 1 large Onion (grated and drained)
• 1 large Eggs (for binding)
• 100 grams Fresh herbs (parsley, tarragon, and savory)
• 50 grams Walnuts (for stuffing)
• 50 grams Dried barberries or raisins (for stuffing)
• 2 large Boiled eggs (peeled, for stuffing)
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 medium Tomatoes (pureed)
• 2 tablespoons Tomato paste
• 3 tablespoons Vegetable oil
• 4 cups Water or broth

Directions

Step 1

Start by soaking the split yellow peas in water for a few hours, then cook them until tender. Drain and set aside.

Step 2

Cook the rice until it is half done, drain, and set aside to cool.

Step 3

In a large mixing bowl, combine the ground lamb or beef, cooked split yellow peas, half-cooked rice, grated onion, chopped fresh herbs, egg, turmeric, salt, and black pepper. Mix thoroughly, kneading it with your hands until it forms a cohesive, sticky mixture.

Step 4

Divide the meat mixture into 4 to 6 equal portions depending on desired size, and flatten each portion into a disc in your palm.

Step 5

Place a boiled egg, a few walnuts, and some dried barberries (or raisins) in the center of each flattened disc. Carefully wrap the edges around the filling and roll to form a firm ball. Repeat with the remaining portions.

Step 6

In a large pot, heat the vegetable oil over medium heat. Add the pureed tomatoes and tomato paste, stirring to combine. Cook for 5–7 minutes until the sauce starts to thicken.

Step 7

Add the water or broth to the pot and bring it to a gentle simmer.

Step 8

Carefully place the kufteh meatballs into the pot, ensuring they do not overlap. Cover the pot and let simmer on low heat for 60–90 minutes, occasionally spooning the sauce over the kufteh.

Step 9

Once cooked, the kufteh should be firm and the sauce thick and flavorful. Adjust seasoning as needed.

Step 10

Serve the kufteh hot with the tomato sauce, alongside flatbread or steamed rice.

Nutrition Facts

Serving size	2345.2 grams (2345.2g)

Amount per serving	% Daily Value*
Calories	2703

Total Fat 189.30g	243%
Saturated Fat 53.70g	269%
Polyunsaturated Fat 25.20g
Cholesterol 957mg	319%
Sodium 2994mg	130%
Total Carbohydrate 129.20g	47%
Dietary Fiber 28.00g	100%
Total Sugars 45.30g
Protein 131.40g	263%

Vitamin D 128IU	640%
Calcium 439mg	34%
Iron 24mg	131%
Potassium 3934mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 19.1%

Carbs: 18.8%