Giant meatballs seasoned with saffron and herbs.
From Tabriz, in the ethnically Azeri region of northwest Iran.
A meatball the size of an orange, stuffed with hard-boiled egg, dried fruit, and split peas — simmered in saffron-tomato broth until the exterior is soft and the interior reveals a layered cross-section.
Tabrizi kufte is bound not by breadcrumb but by cooked rice and yellow split peas (with egg) kneaded and pounded into the meat — the name kufteh, from Persian kuftan ('to pound'), refers to exactly this pounding. The rice and split peas soak up the tomato broth as it simmers, so the meatball stays moist rather than drying out.
Variations
Tabrizi kufte is the largest and most elaborate; Iranian Kurdish kufte is smaller and herb-heavy; Caucasian Azeri versions skip the eggs — three sizes of the same idea.
On the Palate
Where Tabrizi Kufte sits in the Persian flavor cloud
Ingredients
How it's made
5 steps · 2 hours
- 112 min
Combine ground lamb, cooked rice, yellow split peas, chopped onion, herbs, and spices in a bowl.
Watch outKnead and pound the rice and split peas well into the lamb until the mix turns sticky and holds together — that binding is what keeps the giant meatball from cracking apart in the broth.
- 220 min
Shape the mixture into large meatballs, placing a walnut and dried plum in the center of each.
- 360 min
Gently simmer the meatballs in a tomato and lime-infused broth until cooked through.
Watch outKeep the broth at the gentlest simmer, never a hard boil — a rough bubble knocks the big meatballs apart before they set.
- 420 min
Ensure the broth is reduced slightly to intensify the flavors.
Watch outLet it reduce just enough to coat a spoon and deepen in color — go too far and the broth turns salty and the meatballs dry.
- 58 min
Serve the meatballs with a sprinkle of saffron and fresh herbs.
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