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Percian Meatballs (Koofteh) in Turmeric Tomato Broth
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4.67 from 6 votes

Persian Meatballs in Turmeric Broth (Koofteh)

Koofteh are hearty and flavorful Persian meatballs mixed with loads of aromatic herbs, split peas and rice that are then simmered in a turmeric tomato broth.
Prep Time20 minutes
Cook Time45 minutes
Marinate20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: koofteh, Persian meatballs, sabzi, sabzi koufteh
Servings: 4 servings
Calories: 561kcal
Cost: $10

Equipment

Ingredients

Meatballs (Koofteh)

For the Sauce

Instructions

  • If using the dried herb blend, add herbs to a bowl and cover with enough water to cover the herbs and soak for about 20 minutes.
  • Next, par-cook the split peas and rice in 2 cups of water for about ten minutes until the lentils are just tender. Once done, remove and drain.
  • In another large bowl, add the beef, grated onion, dehydrated herbs (or chopped fresh herbs if using), egg, rice, split peas and spices. Mix thoroughly until well blended, then cover with plastic wrap and place in refrigerator to marinate for at least 20 minutes.
  • Form mixture into large meatballs, it will make about 8 very large meatballs.
  • In a large pot or dutch oven over medium heat, drizzle olive oil and add sliced onion and saute until translucent and softened but not browned, about 5-7 minutes.
  • Add garlic and saute for another minute, then add the turmeric and tomato paste and stir everything together for another minute.
  • Pour in chicken stock and gently add the meatballs. Cover the pot and cook for about 45 minutes, turning them about halfway through until meatballs are cooked all the way through.
  • Once done, serve meatballs in shallow bowls and ladle broth with onions around. Garnish with fresh parsley and serve.

Notes

  • This recipe uses dried herbs, however will work very well with fresh herbs.
    if using fresh herbs, chop 1 bunch of the listed herbs below and add that to the meatball mixture.
    • Cilantro
    • Parsley
    • Chives or Green Onions
    • Tarragon
    • Basil
  • Koofteh taste even better the next day so feel free to make this ahead of time.
  • This recipe was rested and since, the amount of rice changed from ¾ to ½ cup. 
  • If your meatballs are not holding together, you can add an extra egg to the mixture or  a few tablespoons of breadcrumbs to ensure the meatballs stay in tact. 

Nutrition

Calories: 561kcal | Carbohydrates: 48g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 863mg | Potassium: 1178mg | Fiber: 10g | Sugar: 7g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 7mg