Entree: Iran – Khorasan – کوفته خراسانی ➤ Kufteh-ye Khorasani (Large stuffed Persian meatballs of meat, rice, and split peas simmered in a tomato-spiced broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 1 cup (200 g) yellow split peas, rinsed and soaked 1 hour
- 1/2 cup (100 g) long-grain rice, rinsed
- 1/2 cup (60 g) fine bulgur (optional, for binding)
- 1 large onion, about 8 oz (225 g), finely grated
- 4 hard-boiled eggs, approx. 2 oz (55 g) each, peeled (for stuffing)
- 1/2 cup (60 g) chopped walnuts
- 1/4 cup (40 g) chopped dried apricots or prunes
- 1 cup (30 g) fresh parsley, packed and chopped
- 1/2 cup (15 g) fresh cilantro, packed and chopped
- 1/2 cup (30 g) fresh chives or green onions, chopped
- 3 tbsp (45 ml) tomato paste
- 8 cups (1.9 L) water or light beef/chicken stock
- 3 dried limes (limoo amani), pierced with a fork
- 1 tsp (5 g) ground turmeric
- 1 tsp (6 g) ground black pepper
- 2 tsp (12 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) sugar (optional, to balance tomato)
- 1/4 cup (30 g) all-purpose flour (for dusting if needed)
- 2 tbsp (30 ml) lemon juice or verjuice (optional, to finish)

Instructions

1. Drain soaked split peas and place in a pot with the rice and 2 cups (475 ml) water; simmer until very soft and most liquid is absorbed, about 20–25 minutes. Mash lightly and set aside to cool.  
2. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat; add the grated onion and sauté until golden, about 8–10 minutes. Add turmeric and cook 1 minute more; remove half the onion for the koofteh filling and reserve the rest for the broth.  
3. In a large bowl combine ground meat, cooled split-pea–rice mixture, bulgur, chopped herbs (parsley, cilantro, chives), cooked onion reserved for meat, salt, and pepper. Mix thoroughly by hand until uniform and tacky. Adjust seasoning. If mixture is very loose, stir in up to 1/4 cup (30 g) flour to bind.  
4. Make the filling by mixing chopped walnuts and dried apricots with the reserved hard-boiled eggs (whole eggs are traditional, one egg per koofteh).  
5. Divide the meat mixture into 6 equal portions. Flatten each portion, place a whole hard-boiled egg and a tablespoon of the walnut-apricot mix in the center, and shape into a smooth large ball (about the size of a small melon). Repeat for remaining portions. If needed, dust hands with a little flour to shape.  
6. In a wide pot, bring 8 cups (1.9 L) water or stock to a gentle simmer; stir in tomato paste, reserved sautéed onion, pierced dried limes, sugar if using, and adjust salt. Carefully lower the koofteh into the simmering broth. Cover and simmer gently for 45–60 minutes, turning once after 30 minutes so they cook evenly. Skim foam as needed.  
7. When koofteh are cooked through and firm, remove dried limes. Stir in lemon juice or verjuice if using to brighten the broth. Serve each koofteh with ladles of broth, with fresh herbs and flatbread or steamed rice.