Koofteh Tabrizi - Persian Stuffed Meatballs
Koofteh Tabrizi, the famous Persian giant meatball, is one of Iran’s most cherished traditional dishes, originating from the historic city of Tabriz. This stuffed meatball is known for its impressive size, intricate filling, and the rich, saffron-infused tomato broth it simmers in. The word kufteh comes from Persian kuftan, meaning “to pound” or “to grind,” highlighting the meticulous process of combining ground meat, rice, split peas, and fresh herbs to create the perfect texture.
Unlike typical meatball recipes, Kufteh Tabrizi is stuffed with dried fruits, walnuts, caramelised onions, and sometimes a hard-boiled egg, creating a delicious contrast of flavours. The art of making these authentic Persian meatballs lies in shaping them without cracks and gently simmering them to retain their structure—something that requires patience and skill.
A staple of Iranian cuisine, Kufteh Tabrizi is often prepared for family gatherings, special occasions, and Persian New Year (Nowruz), symbolising warmth, hospitality, and culinary mastery. Traditionally served with fresh herbs (sabzi khordan), pickles (torshi), and warm Persian bread, this dish is best enjoyed with a side of Tilit, where bread is dipped into the fragrant broth.
Making Kufteh Tabrizi at home is a rewarding experience, connecting you to the rich traditions of Iranian food culture. Whether you’re exploring new Persian recipes or rediscovering a family favourite, this dish brings together bold flavours, aromatic spices, and a touch of nostalgia in every bite.
Cook the most popular Persian dishes at home with the help of my e-book.
Time: Prep: 45 min Cook: 1 h 30 min Total: 2 h 15 min
Ingredients (serving 3 to 4)
For the Kufteh (Meatballs)
500g ground beef
½ cup rice
½ cup yellow split peas
1 onion, grated (juice discarded)
1 egg
30g fresh coriander, finely chopped
30g fresh parsley, finely chopped
30g fresh tarragon, finely chopped
3 tbsp chickpea flour
1 tsp turmeric
1 tsp black pepper
Salt, to taste
For the Sauce
1 onion, finely chopped
1 bone marrow (optional)
5 golden sour prunes, or dried Sour Cherries, or dried Apricots + Lemon Juice
2 tbsp tomato paste
1 tbsp butter
1 tsp turmeric
½ tsp black pepper
½ tbsp dried tarragon
¼ tsp cinnamon powder
½ tsp saffron, bloomed in 2 ice cubes
Salt, to taste
For the Stuffing
1 onion, finely sliced and sautéed until golden
2 eggs, hard-boiled
8 golden sour prunes, or dried Sour Cherries, or dried Apricots
10 whole walnuts
2 tbsp barberries
2 tbsp vegetable oil
To Serve
Barbari or Sangak bread (or your favourite bread)
Fresh herbs (sabzi khordan)
Pickles (torshi)
Method
1. Prepare the Rice and Split Peas
In a saucepan, combine ½ cup rice with 1½ cups water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it steam for 15 minutes. Once cooked, set it aside to cool.
In a separate pot, cook ½ cup yellow split peas in salted water until tender—this can take about 30 minutes, depending on the variety. Drain and set aside to cool.
2. Hard-Boil the Eggs
Place 2 eggs in a saucepan, cover with cold water, and bring to a boil. Let them simmer for 10 minutes, then transfer to cold water. Once cooled, peel and set aside.
3. Make the Sauce
In a large, deep pot, melt 1 tbsp butter over medium heat. Add 1 finely chopped onion and sauté for 10 minutes, stirring occasionally, until golden.
Stir in 2 tbsp tomato paste, followed by 1 tsp turmeric, ½ tsp black pepper, ½ tbsp dried tarragon, and ¼ tsp cinnamon. Cook for 2 minutes until fragrant.
Pour in 3 to 4 cups of freshly boiled water, then add the bone marrow and golden sour prunes. Season with salt, cover, and let it simmer on low heat for 30 minutes.
In the meantime, sauté 1 finely sliced onion in 2 tbsp vegetable oil until golden. This will be used for the stuffing.
4. Prepare the Kufteh Mixture
In a large mixing bowl, combine:
500g ground meat, cooked rice and yellow split peas, finely chopped parsley, coriander, and tarragon, grated onion (juice discarded), 1 egg, 3 tbsp chickpea flour, 1 tsp turmeric, 1 tsp black pepper, salt to taste.
Massage the mixture thoroughly with your hands for a few minutes until well combined. This step is crucial for achieving a perfect texture.
Cover and refrigerate for 30 minutes.
5. Remove the Bone Marrow & Add Saffron
After 30 minutes, remove the bone marrow from the sauce and discard the bone.
Add the bloomed saffron water to the sauce and keep it at a gentle simmer while shaping the kufteh.
6. Shape & Stuff the Kufteh
Wet your hands with lukewarm water to prevent sticking.
Divide the mixture into 2 to 3 large portions (or smaller ones, if preferred).
Take one portion and flatten it in your palm, making a well in the centre.
Fill with your choice of stuffing:
Whole hard-boiled egg with caramelised onions and barberries
Egg yolk, prunes, walnuts, and caramelised onions
OR without egg, just prunes and caramelised onions
Carefully enclose the stuffing and roll the mixture into a smooth, firm ball. Ensure there are no cracks. Repeat for the remaining portions.
7. Cook the Kufteh in the Sauce
The sauce should not be boiling when adding the kufteh. Lower the heat so the liquid is still but hot.
Gently place the kufteh into the sauce—do not move them once they’re in.
The sauce should cover half the height of the kufteh. If needed, add a little boiled water.
Cover the pot partially (never fully) to allow steam to escape—this prevents cracking.
After 30 minutes, carefully turn the kufteh so the other side absorbs the sauce. At this point, they are firm enough and won’t break. You can increase the heat slightly to maintain a gentle simmer.
After 45 minutes to 1 hour, once the kufteh hold their shape, you can gently spoon some sauce over them.
Cook for a total of 1 to 1½ hours, until fully set and infused with flavour.
8. Serve & Enjoy
Remove the kufteh from the pot and set them aside.
Pour the sauce into a separate bowl for everyone to dip bread into—this is called tilit.
Serve the kufteh alongside fresh bread, sabzi khordan (herbs), and torshi (pickles).
Enjoy this beautifully crafted, aromatic Kufteh Tabrizi with family and friends!
Tips for Perfect Kufteh
Massage the mixture well – this is key to preventing cracks.
You can always add more chickpea flour if you feel your mixture doesn’t have the right firm texture. Wet your hands when shaping – prevents sticking and ensures a smooth surface.
Don’t add kufteh to boiling sauce – the gentle heat helps them stay intact.
Don’t fully cover the pot – allowing steam to escape prevents cracking.
Wait before spooning sauce over them – only do this after 45 minutes when they’re firm.
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