Koofteh Tabrizi

Koofteh Tabrizi Recipe - Delicious Persian Beef and Rice Meatballs

Region / culture: Persia | Preparation time: 1 hour | Cooking time: 55 minutes | Servings: 6

Introduction

Koofteh Tabrizi is a traditional Persian meatball dish that is packed with flavor and wholesome ingredients. This dish is a labor of love, as each meatball is carefully crafted and cooked in a flavorful broth. The combination of veal, rice, herbs, and spices creates a delicious and satisfying meal that is perfect for any occasion.

History

Koofteh Tabrizi originates from the city of Tabriz in Iran, where it is a beloved dish that is often served during special occasions and gatherings. The dish has been passed down through generations, with each family adding their own unique twist to the recipe. Koofteh Tabrizi is a symbol of tradition and culture in Persian cuisine, and it continues to be a favorite among food enthusiasts around the world.

Ingredients

Herbed ball

1 lb (454 g) ground beef or veal
1.5 cup raw rice, well rinsed
1 tsp salt
0.25 tsp ground turmeric
0.25 tsp pepper
2 tbsp dried tarragon
2 bunches italian parsley, finely chopped in a processor
1 cup finely chopped leeks
0.5 cup fresh dill
0.5 cup finely chopped onions

Broth

3 tbsp oil
2 medium onions, sliced
0.25 tsp ground turmeric
1 cup chopped tomatoes
1 tsp salt
5 cup water
1 cup green peas (fresh or frozen)

How to prepare

Mix all the meatball ingredients together and roll into balls, 2.5 inches in diameter, firmly packed.
Refrigerate the meatballs for 1 hour.
To make the broth, heat the oil in a pan or soup kettle. Add the onions and turmeric, and stir-fry over moderate heat until they turn light brown, about 3 minutes.
Add the tomatoes and salt, and stir-fry for 2 minutes more.
Add the water and bring it to a boil.
Moisten your hands with cold water.
Take each herbed ball and roll it firmly. Carefully add the balls to the broth, one at a time, to prevent them from falling apart.
The water should just cover the balls.
Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
Add the green peas and cook for 10 minutes more.
The broth will reduce somewhat, and the balls will swell considerably due to the expansion of the rice.
Serve warm, with the meatballs in the broth.

Variations

Substitute ground beef or lamb for the veal for a different flavor profile.
Add chopped nuts or dried fruits to the meatball mixture for a touch of sweetness and crunch.
Use different herbs and spices, such as mint, coriander, or cinnamon, to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to refrigerate the meatballs before cooking to help them hold their shape.

- Moisten your hands with cold water when rolling the meatballs to prevent sticking.

- Cook the meatballs in the broth without stirring to ensure they stay intact.

- Add the green peas towards the end of cooking to maintain their vibrant color and texture.

Serving Suggestions

Koofteh Tabrizi can be served with a side of fluffy basmati rice, a fresh salad, and some warm flatbread. Garnish with fresh herbs and a squeeze of lemon juice for added flavor.

Cooking Techniques

Rolling the meatballs firmly and refrigerating them before cooking helps them hold their shape.

- Cooking the meatballs in the broth without stirring ensures they stay intact and cook evenly.

- Adding the green peas towards the end of cooking helps them retain their vibrant color and texture.

Ingredient Substitutions

Use ground beef or lamb instead of veal for a different taste.

- Substitute brown rice or quinoa for the raw rice for a healthier twist.

- Swap out the tarragon for mint or cilantro for a different flavor profile.

Make Ahead Tips

You can prepare the meatball mixture in advance and refrigerate it until ready to cook. This allows the flavors to meld together and makes for an easier cooking process.

Presentation Ideas

Serve Koofteh Tabrizi in individual bowls, with the meatballs nestled in the flavorful broth. Garnish with fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Koofteh Tabrizi pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a refreshing mint or cucumber lemonade.

Storage and Reheating Instructions

Store any leftover Koofteh Tabrizi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Koofteh Tabrizi contains approximately 350 calories, making it a satisfying and nutritious meal option. The balance of carbohydrates, fats, and proteins in this dish provides a well-rounded source of energy.

Carbohydrates

Each serving of Koofteh Tabrizi contains approximately 30 grams of carbohydrates, mainly from the rice used in the meatballs. Carbohydrates provide energy and are essential for overall health and well-being.

Fats

Each serving of Koofteh Tabrizi contains approximately 15 grams of fats, primarily from the veal and oil used in cooking. Fats are important for nutrient absorption and provide a source of energy for the body.

Proteins

Each serving of Koofteh Tabrizi contains approximately 25 grams of proteins, which come from the veal used in the meatballs. Proteins are essential for muscle growth and repair, as well as overall health and development.

Vitamins and minerals

Koofteh Tabrizi is rich in vitamins and minerals, including vitamin C from the tomatoes, vitamin A from the green peas, and iron from the veal. These nutrients are important for immune function, vision health, and overall well-being.

Alergens

Koofteh Tabrizi contains veal, which may be a potential allergen for some individuals. It is important to be mindful of any food allergies or sensitivities when preparing and consuming this dish.

Summary

Koofteh Tabrizi is a nutrient-dense dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. This flavorful and wholesome meal is a great option for those looking to enjoy a traditional Persian dish that is both delicious and nutritious.

Summary

Koofteh Tabrizi is a delicious and comforting Persian meatball dish that is perfect for any occasion. Packed with flavor and wholesome ingredients, this dish is sure to become a favorite in your recipe repertoire. Enjoy the rich history and tradition of Koofteh Tabrizi as you savor each bite of this flavorful and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by a dear friend who had traveled to Tabriz, a city in northern Iran known for its delicious cuisine. She raved about a dish called Koofteh Tabrizi, a mouthwatering meatball stew that was a beloved staple in the region.

As she excitedly described the ingredients and preparation method, I was immediately intrigued. The thought of tender meatballs filled with fragrant herbs and spices, simmered in a rich tomato broth, sounded absolutely divine. I knew I had to learn how to make it.

My friend graciously shared the recipe with me, along with stories of her time in Tabriz and the warm, hospitable people she met there. I was captivated by the idea of recreating a taste of this distant place in my own kitchen.

I gathered the necessary ingredients - ground beef, rice, onions, garlic, herbs, and spices - and set to work. As I mixed the meat with the rice and herbs, I could feel the connection to the recipe's origins, imagining the skilled hands that had passed down this tradition through generations.

The process of shaping the meat mixture into large, round meatballs was a labor of love. Each one had to be perfect, with just the right amount of seasoning and rice to ensure a tender, flavorful result.

As the meatballs simmered in the fragrant tomato broth, the aroma that wafted through my kitchen was intoxicating. I could almost picture myself in a bustling Tabriz marketplace, surrounded by the sights, sounds, and smells of this vibrant city.

When the Koofteh Tabrizi was finally ready, I couldn't wait to taste it. I served myself a generous portion, scooping up a meatball along with some of the savory broth and rice. The first bite was a revelation - tender, juicy meat infused with a symphony of herbs and spices, all enveloped in a rich, tomatoey sauce.

As I savored each mouthful, I felt a sense of accomplishment and gratitude. I had successfully recreated a taste of Tabriz in my own kitchen, thanks to the generosity of my friend and the magic of culinary tradition.

Since that day, Koofteh Tabrizi has become a favorite in my household. I take great pleasure in sharing this recipe with family and friends, passing on a piece of Iranian culture and history with each delicious bite.

I am grateful for the opportunity to learn and grow as a cook, to explore new flavors and techniques, and to connect with the world through the universal language of food. Koofteh Tabrizi will always hold a special place in my heart, a reminder of the power of sharing recipes and stories across cultures and generations.