IRAN
Koofteh Tabrizi
1 hour
4 servings
Hard
This traditional dish is one of the specialties in Iranian cuisine. The recipe for these stuffed meatballs originally comes from Tabriz, a cold city in northwestern Iran. Most Tabriz dishes consist of a hot bowl of soup or sauce to warm up during the cold nights. With the delicious tomato sauce, Koofteh Tabriz is no exception. Among all other Iranian dishes, Koofteh Tabrizi is unique not only because of the ingredients, but also the way it is prepared. The recipe takes some time, but the result is delicious and well worth it!
Preparation method
Preparation
Soak the rice and yellow split peas in water overnight.
It is not strictly necessary to soak the peas in advance, but it is recommended to be sure that the peas are cooked and cooked within a reasonable amount of time.
Step 1: Make the meatball mixture
Cook the split peas and rice separately in boiling water until the rice grains and split peas can be easily crushed between your fingertips.
Drain and drain. Save the water from the split peas for later (the water that came out of the peas is packed with vitamin B).
Meanwhile, finely grate the onion.
Place ground beef, grated onion, rice, yellow split peas, dill, tarragon, chives, cilantro, turmeric, salt, pepper, and egg in a large bowl or food processor and blend until smooth. Pay attention! Do not over-mix the ingredients. As soon as the mixture softens, stop mixing. If the mixture is too sticky, the meatballs will become too hard later on.
Step 2: Prepare the sauce
Cut the onion into half rings and fry in a large pan with a little oil.
As soon as the onion turns golden brown, add the tomato paste. Fry this briefly.
Add salt, turmeric and a little pepper.
Carefully pour in cooking water from the split peas. The amount of water depends on the size of your pan. It is very important that you do not add too much water. In the end, the meatballs, which you add later, should be half under water.
Chop the parsley coarsely.
Add the dried tarragon and parsley to water and bring to the boil.
Step 3: Turn the meatballs
Turn about 8 meatballs of the same size
Make a well in the meatballs and fill the mixture with the filling of your choice.
Cover the filling with the mixture again and turn smooth meatballs. Make sure there are no cracks in the meatballs.
Step 4: Mix the meatballs with the sauce
Add the meatballs to the sauce (note! The sauce must boil) and let it simmer for 20 minutes without a lid.
After 20 minutes, carefully invert the meatballs and simmer again for 20 minutes.
Step 5: Serve the Koofteh Tabrizi
Remove the meatballs with the thick sauce from the pan and serve!
As side dishes, you can serve flatbread, vegetables, sliced raw onion, fresh lemon or lemon juice, and pickles.
Nooshe jan! ('Enjoy your meal')
The main ingredient in these delicious meatballs, as in any Iranian dish, is love. Nima tells you more about this.
Ingredients
Meatballs
1 kg ground beef
1 large onion
150 grams of rice
150 grams of yellow split peas
2 tbsp dried cilantro
1 tbsp dried dill
1 tbsp tarragon
1 tbsp chives
4 tsp turmeric
1 tbsp salt
1 tsp black pepper
1 egg
Sauce
Olive oil
1 large onion
140 grams of tomato paste
2 tsp turmeric
1 tbsp dried tarragon
10 grams of parsley
salt
Pepper
Filling of your choice (we used cranberry and walnuts):
Dried tomatoes
Dried plums
Barberry
Raisins
Cranberry
Finely Chopped Walnuts
Possible side dishes
Flatbread
Vegetables
Red onion
Lemon
Gherkins
Alvast in de stemming komen?
Klik hier voor een muzieksuggestie!