Koofteh Berenji (Persian Rice Meatballs)

🧂 Ingredients

• 400 g Ground lamb(Preferably with a moderate fat content (around 20%) for tenderness.)
• 150 g Short-grain rice(Such as Arborio or sushi rice, which become tender and slightly sticky when cooked.)
• 100 g Yellow split peas (Lapeh)(These add a subtle sweetness and help bind the meatballs.)
• 1 large Yellow onion(Finely grated or minced.)
• 2 tbsp Tomato paste
• 1 tsp Turmeric powder
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 1.5 L Water or vegetable broth(For the simmering liquid.)
• 2 tbsp Vegetable oil or Ghee(For sautéing.)
• 1/4 cup Optional: Fresh herbs(Chopped parsley or cilantro, for added freshness.)

👨‍🍳 Instructions

1. 1

   Prepare the rice and split peas: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and yellow split peas with enough water to cover by about 2 inches. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the rice is tender and the split peas are cooked through but still hold their shape. Drain very well, pressing out any excess water. Let cool slightly.

   ⏱️ 30 minutes
2. 2

   Make the meatball mixture: In a large bowl, combine the ground lamb, cooled cooked rice and split peas, grated onion, turmeric, salt, and black pepper. If using, add the chopped fresh herbs. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. The mixture should hold together when squeezed.

   ⏱️ 10 minutes
3. 3

   Form the meatballs: Lightly moisten your hands with water to prevent sticking. Take about 1/4 cup of the mixture and gently roll it into a large, compact ball, about the size of a golf ball or slightly larger. Repeat with the remaining mixture. You should have about 12-15 meatballs.

   ⏱️ 15 minutes
4. 4

   Prepare the tomato broth: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and becomes fragrant. This step deepens the flavor. Pour in the water or broth and bring to a simmer, scraping up any bits from the bottom of the pot.

   ⏱️ 10 minutes
5. 5

   Cook the koofteh: Gently place the formed meatballs into the simmering tomato broth. Ensure they are submerged. Reduce the heat to low, cover the pot, and let the koofteh simmer gently for at least 1 hour, or until the meatballs are cooked through and tender. Avoid vigorous boiling or stirring, as this can cause the meatballs to break apart. The broth should be thick and flavorful.

   ⏱️ 1 hour
6. 6

   Rest and serve: Once cooked, let the koofteh rest in the broth, covered, for about 10-15 minutes off the heat. This allows the flavors to meld and the meatballs to firm up slightly. Serve hot, spooning the rich tomato broth over the meatballs. Koofteh Berenji is traditionally served with crusty bread for dipping.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Using rice instead of bulgur results in a noticeably softer and more tender texture for the meatballs.
• ✓Handle the meatball mixture gently and avoid overmixing to maintain tenderness. Similarly, avoid stirring the koofteh vigorously once they are in the broth; a gentle shake of the pot is preferred.
• ✓This dish has many regional variations across Iran, with different spice blends and additions like herbs or dried fruits.
• ✓Ensure the broth is simmering gently, not boiling rapidly, to prevent the koofteh from disintegrating.

🔄 Variations

• Add a filling of chopped dates or prunes to the center of each meatball for a sweet and savory contrast.
• Include a hard-boiled egg, quartered, in the center of larger koofteh before cooking.
• Incorporate finely chopped fresh herbs like parsley, cilantro, or mint into the meatball mixture for added freshness.

🥗 Nutrition

Per serving