Kufteh Tabrizi

Ingredients

Instructions

1. 1

   Rinse the short-grain rice until the water runs mostly clear. Simmer it in plenty of water for 8-10 minutes until partly cooked but still firm in the center, then drain well and spread it out briefly so excess steam evaporates. If your split yellow peas are not already cooked, simmer them until tender, drain thoroughly, and lightly mash them.

2. 2

   Place the hard-boiled egg in a bowl of cold water for a minute if still warm, then pat dry. Keep the dried plums and chopped walnuts ready beside your work area so the stuffing can be inserted quickly once the meat mixture is shaped.

3. 3

   In a wide bowl, combine the ground lamb, grated onion, par-cooked rice, mashed split yellow peas, parsley, cilantro, dill, raw egg, turmeric, salt, and black pepper. Knead the mixture firmly by hand for 4-5 minutes until sticky and cohesive; this is essential for a kufteh that holds together rather than cracking in the broth.

4. 4

   Heat the oil in a wide, deep pan or shallow pot over medium heat. Add the sliced onion and cook for 5-6 minutes until softened and lightly golden. Stir in the tomato paste and turmeric and cook for 1 minute to remove the raw taste, then season with salt and pepper. Pour in the water and bring to a gentle simmer; the broth should be flavorful before the meatball goes in.

5. 5

   With wet hands, divide the meat mixture into two equal portions. Flatten one portion into a thick disc in your palm, place half the hard-boiled egg, 2 dried plums, and half the walnuts in the center, then bring the meat up and around the filling and seal very carefully. Roll gently into a smooth large ball without compressing so hard that it becomes dense. Repeat with the second portion using the remaining filling.

6. 6

   Lower the heat so the broth is at a very gentle simmer, not a boil. Carefully place the kufteh into the pan. For the first 8-10 minutes, spoon some hot broth over the tops rather than moving them; this helps the exterior set. Once firm on the outside, cover partially and braise gently for 25-30 minutes, occasionally basting with broth. The kufteh are done when they feel firm, hold their shape, and the center reaches at least 71°C.

7. 7

   Sprinkle in the chopped parsley for the broth during the last 2 minutes of cooking. Turn off the heat and let the kufteh rest in the broth for 5 minutes so they settle and become easier to lift without breaking.

8. 8

   Carefully transfer each kufteh to a shallow bowl and spoon over some of the oniony tomato broth. Serve hot, cutting open at the table to reveal the egg, plums, and walnuts inside.

Nutrition per serving

Notes

• •Traditional Kufteh Tabrizi is often made as one very large meatball, but for 2 servings, two individual large kufteh are more practical and cook more evenly within 60 minutes.
• •If the meat mixture feels loose, chill it for 10 minutes before shaping; if still too wet, knead a little longer so the onion, rice, and proteins bind properly.
• •Keep the broth at a gentle simmer only. A rolling boil is the most common cause of cracked or broken kufteh.
• •Serve with flatbread, torshi, fresh herbs, or a simple sabzi khordan platter for a classic presentation.

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