Ah! You’re referring to Tabriz Meatballs (“Koofteh Tabrizi”)—a traditional Iranian dish from Tabriz, famous for its large, flavorful meatballs stuffed with rice, herbs, and sometimes dried fruits or nuts 🍖🌿. Here’s a detailed recipe:
Ingredients (Serves 4–6)
Meatball Base
- 1 lb (450 g) ground beef or lamb (or a mix)
- ½ cup uncooked rice (medium-grain)
- 1 onion, finely grated
- 1 egg
- ½ cup fresh herbs, chopped (parsley, cilantro, dill, tarragon)
- 1 tsp turmeric
- Salt & pepper, to taste
Filling
- ½ cup walnuts, chopped
- ½ cup dried barberries or dried cranberries (or raisins)
- Optional: ½ tsp cinnamon
Broth / Sauce
- 4–5 cups water or light broth
- 1 tomato, chopped or 2 tbsp tomato paste
- 1–2 tbsp oil
- 1 tsp salt, or to taste
Instructions
1. Prepare the meatball mixture
- In a large bowl, mix ground meat, rice, grated onion, egg, herbs, turmeric, salt, and pepper until combined.
- Refrigerate for 20–30 minutes to make shaping easier.
2. Prepare the filling
- Mix chopped walnuts, dried barberries, and optional cinnamon in a small bowl.
3. Shape the meatballs
- Take a portion of meat mixture (about the size of a fist).
- Flatten it slightly and place 1–2 tsp of filling in the center.
- Carefully fold meat around filling, shaping into a large oval or ball (~4–5 inches in diameter).
- Repeat with remaining mixture.
4. Cook
- In a large pot, heat a little oil.
- Add tomato or tomato paste and sauté briefly.
- Add water or broth and bring to a gentle simmer.
- Carefully place meatballs in the simmering liquid.
- Cover and simmer 45–60 minutes, turning gently once or twice, until meatballs and rice are cooked through.
5. Serve
- Serve hot with broth poured over or on the side.
- Garnish with extra herbs or fried onions if desired.
Tips & Variations
- Rice texture: Some recipes soak rice beforehand to help it cook evenly.
- Sweet & savory: Adding dried fruits gives a classic Persian balance.
- Size: Traditionally, these are large meatballs, but you can make smaller versions if preferred.
- Herbs: Dill, parsley, and cilantro are essential; mint is optional for freshness.
- Serving: Often served with flatbread or over rice.
If you want, I can give a “restaurant-style Koofteh Tabrizi” version with extra juicy meat, perfectly cooked rice, rich broth, and a beautiful presentation—like a Persian feast centerpiece.
Do you want me to do that version?
