Koofteh Tabrizi is one of the most famous and delicious foods in tabriz, the most populated city in northwestern Iran. Nowadays koofteh (Persian Meatballs) is cooked in almost all Iranian cities and you can see different recipes for the preparation of koofteh tabrizi. Koofteh Tabrizi is probably one of traditional persian foods that every visitor should try at least once when coming to this beautiful city. The perfect lunch or dinner to serve in weekends and it’s one of those dishes I just know you will love!
Step 1
Soak split peas overnight. Place peas in a pot and cover them with water about 2 inches above the peas. Soaking peas overnight in water shortens their cooking time. Step 2
Drain yellow split peas water. Add a cup of water to yellow split peas and cook it with a small potato for 30 minutes on low heat. Then drain water and set aside. Step 3
Place the rice with two glasses of water, no salt, and with an open lid on the heat the water is all soaked up. Step 4
Transfer cooked potato, rice and yellow split peas to a large bowl. Mix them all together using a food processor until uniform. Step 5
Grate one small onion and squeeze out the onion juice, this will avoid koofteh tabrizi falling apart while cooking. Step 6
In a large bowl Mix the ground beef and grated onion thoroughly. Step 7
Add rice and yellow split peas, egg, herbs, salt, turmeric and pepper. Step 8
Knead ingredients for about 10 minutes. Kneading is very important and adds strength to the final mixture. If you feel that the mixture is a little bit soft you can place them in the fridge for a few hours before cooking them. Step 9
Sauté the barberries for a few minutes and set them aside. Step 10
Chop another Onion and put it and Sauté in a large pot. After 5 minutes add turmeric and Sauté until golden brown over medium heat. Step 11
Add tomato paste, salt and pepper to onion and then add 4 or 5 cups of hot water and bring it to boil. Step 12
Once it starts bubbling, cover the pot and bring down the heat to a simmer and let the sauce get thick. Step 13
Flatten ½ cup of the filling in your palm, place dried fruits and one half walnut in to the center and form it into a ball. To prevent the mixture from sticking to your hands you can wet your hands with cold water. Step 14
Place the meatballs into the pot. Don’t cover the pot for 30 minutes and cook them gently over medium heat. Step 15
After 30 minutes, reduces heat to low, cover the lid and let it cook for about 1 hour and 30 minutes. Step 16
Sprinkle the top with fried onion and barberry mixture.
Back to my brand new salad recipe! It’s the kind of salad I can never get enough of! Fresh and vibrantly colored! Eating it, makes me feel healthy and fresh. The dressing is so light and simple, with just a few ingredients. Fresh lime juice and a splash of oil. A pinch of salt and black pepper finish it off perfectly. Shirazi salad (in Persian salad shirazi ) is a popular and traditional Iranian salad. This salad originated from Shiraz city. Salad shirazi is made up of cucumber, tomato, onion and Persian garnish. Ingredients 3 small Persian cucumbers or 1 English cucumber, unpeeled 3 ripe, firm Roma tomatoes ¼ medium red onion Dressing ⅓ tablespoon kosher salt ¼ tablespoon freshly cracked black pepper 3 tablespoon fresh squeezed lime juice (about one medium lime) 2 tablespoon olive oil Salad shirazi recipe Instructions Step 1 Dice the cucumbers, tomatoes and red onion into small cubes. Add to a medium bowl. Step 2 In a small bowl use a whisk to c...
Dolmeh felfel is one of the varieties of dolmeh. “Dolmeh” is a Turkish word meaning “stuffed”. Grape leaves dolmeh(dolmeh barg), eggplant dolmeh(dolmeh bademjan) zucchini dolmeh, tomato dolmeh are different types of dolmeh. But the unique taste of the bell pepper makes the dolmeh felfel one of the most popular dolmeh recipes. This delicious food is one of the best traditional Iranian cuisine. And because of its charming appearance, it is suitable for parties at family gathering. Ingredients 1 cup rice ½ cup yellow split peas 5 colored bell peppers 300gr ground beef 2 onions 1½ cups fresh herbs(scallion, summer savory, tarragon, mint, parsley, coriander) 2 tablespoons tomato paste 2 tomatoes 3 cups water Salt, turmeric and black pepper Oil Dolmeh felfel recipe Instructions Step 1 It is better to soak the yellow split peas from the night before. Step 2 Place the yellow split peas that has been soaked from the night before, with some water inside the pot,...
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