Tabriz showpiece · Simmered not fried
Kufteh Tabrizi Recipe (Giant Persian Stuffed Meatballs)
Knead like dough. Cooked rice and peas. Gentle simmer.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKufteh tabrizi are the famous giant meatballs of Tabriz, made from mince, rice, split peas and herbs, with a boiled egg, prunes and walnuts hidden inside. The great fear is the ball cracking open in the pot. The fix is kneading the mixture until it is sticky like dough, using half cooked rice and peas, and keeping the broth at a gentle simmer.
The 3 laws of kufteh tabrizi
Why this recipe works
Quick mix
Sticky meat holds the shape.
Raw grains
Raw grains swell and split the ball.
Rolling boil
Bubbles crack the surface.
Shopping and prep list
Ingredients
Kufteh
Filling and broth
The NineFoods kufteh gauge
Will the ball hold?
Press a small ball between your palms.
Method · 3 stages
Step by step
Mix and knead
- Combine mince, rice, peas, onion, herbs, egg and spices.
- Knead hard. Use the gauge above.
Fill
- Flatten a quarter of the mix, add egg, prunes, walnuts, barberries and onion.
- Close into a smooth ball.
Simmer
- Bring broth of tomato paste, water, salt and saffron to a simmer.
- Lower balls in with a ladle, baste often, do not stir.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Not kneaded or boiling.
Fix next time
Knead well and keep a gentle simmer.
Why
Too much rice.
Fix next time
Keep rice to a third of a cup.
Why
Few herbs.
Fix next time
Use a full cup of herbs.
Why
Ball too big for the time.
Fix next time
Simmer the full 70 minutes.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb mince | Main | Beef mince |
| Tarragon | Signature herb | Dill and mint |
| Prunes | Sweet centre | Dried apricots |
| Split peas | Texture | Chana dal |
After the meal
Serve, store, reheat
Serve with
The broth with bread, then the kufteh sliced.
Store
Fridge 3 days in broth.
Reheat
Gently in broth, covered.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (will the ball hold) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kufteh Tabrizi FAQ
Why does my kufteh fall apart?
It was not kneaded enough or the broth boiled too hard.
What is inside kufteh tabrizi?
Boiled egg, prunes, walnuts, barberries and fried onion.
Can I make smaller kufteh?
Yes, simmer them for 40 minutes.
Where is kufteh tabrizi from?
Tabriz, in northwestern Iran.