Welcome to The Storied Recipe! My podcast guest, Nazli Bashi, shared this Iranian Koofteh Tabrizi (Persian Meaball in Tomato Sauce) Recipe with us. Learn more about the Persian art of Kofta-making and her life in Iran in her episode A Primer in Persian Culture.
According to Nazli, a Persian Kofta usually serves 4 or 5 people. In fact, in the Northern part of Iran, where women compete to make the biggest, a single Koofteh Tabrizi could feed up to 20 people!
In addition, when made authentically, these Persian-style Lamb Koftas are stuffed. The most typical fillings are barberries, walnuts, caramelize onions, and hard boiled eggs! In Azerbajan, Nazli says women have stuffed entire chickens in their Koofteh!
But we won't attempt that today! It's too easy for them to fall apart while cooking.
Instead, as you see above, each Persian meatball you make with this recipe will serve one person.
About Nazli, Contributor of this Koofteh Tabrizi Recipe
Nazli Bashi grew up in Iran and later moved to Australia. In this episode, she discusses a wartime childhood (the Iran-Iraq war), the beauty of the landscape in Iran, and the ancient Persian culture that Iranians share with many other nations.
What Lamb Koftehs Mean to Nazli
"The dish is from the North West of Iran, the Azarbayejan province. My mum makes this dish very patiently. She gathers all the ingredients by her side and then step-by-step prepares the kofteh [while sitting on the floor]. Yellow lentils and rice need to be soaked a few hours ahead and then cooked until semi-soft. She used to combine ingredients with her hands and massage well until become soft and sticky. However, we use a food processor now which makes it quicker and easier."
Learn About Persian Lamb Koftas & Persian Culture Now
40: A Primer in Persian Culture with Nazli Bashi
Follow The Storied Recipe in Your Favorite Player
Questions About Making This Lamb Kofteh
Does the kind of rice matter in this Persian Lamb Kofta recipe?
Yes, Nazli says Arborio rice is most similar to what they would use in Iran.
Can Koofteh Tabrizi make this without a food processor?
Yes! Traditionally, women have made this without a food processor. And, in fact, I don't own one, so I made it without. I will say, however, that you should add time to the prep in order to chop things very finely by hand.
What should I serve with these Koftes?
First, if you really want to try the approach of making very large Koftehs, you can stuff them with caramelized onions, barberries, and walnuts.
Second, if you're making smaller "Persian Meatballs", Nazli suggests adding each of these to the sauce.
Third, the answer to what can be served in a Persian feast like Nazli prepares for her family - well, that's so lengthy that I wrote about it in a separate post. Click here for What To Serve with Lamb Koftas {22 Ideas}!
Equipment List
Recipe
Koofteh Tabrizi
Ingredients
- 200 gr Veal minced
- 200 gr Lamb minced
- 1/2 cup Yellow lentils soaked in water for 4 hours
- 150 gr Arborio rice soaked in water for one hour
- 2 Eggs
- 1/2 cup a mix of fresh chopped Coriander, Basil and Parsley
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Cinnamon
- 2 medium Onions chopped
- 2 tablespoon Tomato paste
- 2 tablespoon Vegetable oil
Instructions
- Peel one onion and place in the food processor, process until soft and juice. Add the minced lamb and veal then mix well with onion using the food processor.
- In a large bowl mix the minced, lentils, rice, eggs, herbs and spices and massage with your hand until they become sticky.
- Chop the second onion.
- In a large pot saute' the chopped onion with oil for a few minutes then add one teaspoon of turmeric; mix well.
- Add the tomato paste and let it change its color to a bright red.
- Add 4 cups water.
- Make a medium-sized ball of the mixture (in the palm of your hand) and carefully place each ball in the pot. Let them simmer very slowly on low heat. Cook for an hour on medium heat until the sauce thickens.
Would love to hear from you!