Koofteh Tabrizi (Persian Giant Stuffed Meatballs in Tomato Broth)
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Ingredients
- 500 g lamb mince
- 100 g yellow split peas
- 50 g basmati rice
- 1 onion, finely chopped
- 6 dried apricots, halved
- 50 g walnuts
- 1 tsp ground turmeric
- 3 tbsp tomato puree
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 625 kcal
- Protein
- 33.1 g
- Carbohydrate
- 35.1 g
- of which sugars
- 11.1 g
- Fat
- 38.4 g
- of which saturates
- 12.1 g
- Fibre
- 5.7 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the yellow split peas and basmati rice together in boiling water for 15 minutes until tender, then drain well.
- 2
Mix the drained split peas and rice into the lamb mince with the grated onion and turmeric, and season well.
- 3
Divide into four portions, flatten each in your palm and press 3 apricot halves and a few walnuts into the centre, then shape firmly into a large ball enclosing the filling.
- 4
Heat the vegetable oil in a wide pot, brown the meatballs on all sides for 5 minutes, then add the tomato puree and 500ml water.
- 5
Bring to a gentle simmer, cover and cook for 45 minutes, turning the meatballs halfway, until cooked through with no pink remaining.
- 6
Lift out carefully, slice in half to reveal the filling, and serve with the tomato broth and basmati rice.
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