Koofteh Tabrizi Recipe

Rinse rice under cold water until water runs mostly clear. Soak rice in water for 20–30 minutes, then drain well. This helps it soften during mixing.

Rinse red lentils (and split peas if using) and place in a small pot with 1 cup of water. Bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain any excess water and allow to cool slightly.

Heat 1 tablespoon butter or oil in a small pan over medium-low heat. Add rinsed barberries and 1 teaspoon sugar; gently sauté for 1–2 minutes just until they plump. Remove quickly to avoid burning and set aside.

In the same pan briefly toast the chopped pistachios and the finely chopped shallot for 1–2 minutes until fragrant. Combine with the sautéed barberries and set aside to cool.

Grate the large onion and squeeze out excess liquid into a bowl (reserve the juice for the sauce if desired). Add the grated onion to a large mixing bowl with the ground lamb.

Add the cooked lentils/split peas, drained rice, eggs, turmeric, cinnamon, dried mint, dried fenugreek (if using), salt and pepper to the meat. Mix thoroughly with your hands or a spoon until evenly combined and the mixture is cohesive. For best results, knead briefly (3–5 minutes) so the proteins bind and the mixture becomes sticky.

Taste a small piece by quickly pan-frying a teaspoon of the mixture to adjust seasoning, then add more salt, pepper, or spices as needed.

Divide the meat mixture into 8–10 even portions (depending on desired size). Flatten each portion into a disc in your palm.

Place about 1–2 teaspoons of the barberry-pistachio filling in the center of each disc. Carefully fold the meat around the filling and roll into a smooth ball, sealing edges so no filling escapes. Wetting hands occasionally helps shape and seal.

In a large, deep skillet or wide pot, heat 2 tablespoons olive oil over medium heat. Add the thinly sliced medium onion and sauté until soft and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, stirring constantly, to remove raw flavor.

Add crushed tomatoes, turmeric, advieh or allspice (if using), salt and pepper. Stir to combine, then add 4 cups water or stock. Bring the sauce to a gentle simmer.

Gently place the stuffed koofteh balls into the simmering sauce in a single layer. Reduce heat to low so the sauce is at a bare simmer. Cover the pot with a lid or parchment to prevent splashing.

Simmer gently for 45–60 minutes, turning the balls once halfway through very carefully (use a slotted spoon). If the sauce thickens too much, add up to 1 cup additional water or stock. Check occasionally to ensure koofteh remain submerged and cook through.

About 5 minutes before the end of cooking, stir lemon juice into the sauce to brighten flavors and adjust salt to taste.

While the koofteh finish, briefly reheat a small knob of butter in a pan and toss the reserved extra barberries for garnish until warm (10–20 seconds).

Carefully transfer koofteh to a serving dish spooning sauce over them. Sprinkle chopped parsley/cilantro, fresh mint (if using), extra chopped pistachios and the warm barberries on top.

Serve hot with plain rice, flatbread or a simple yogurt salad on the side.