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.
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,...
Estamboli polo or dami gojeh is one of the easiest delicious foods that you can make it with simple ingredients. After frying onions, tomatoes and potatoes, pour rice and water into the pot and let it cook. Estamboli polo is usually served with salad shirazi or yogurt. You can also fry some potatoes differently and use some fried meatballs and serve it with rice. Ingredients 1 large onion 5 tomatoes 1 large potato 3 cups of rice 2 tablespoon tomato paste salt, pepper and turmeric Instructions Step 1 Soak rice from an hour ago. At the beginning, dice the onions. Step 2 In a large skillet or pan heat oil or butter over medium-high heat until hot. Saute onions until gold. Add turmeric and stir for 2 minutes. Step 3 Dice the tomatoes and add two teaspoons of tomato paste to the onion. Stir for 10 minutes until the tomatoes are soft. Step 4 Dice potatoes and add it to tomato sauce and stir for about 5 minutes. Step 5 Drain...
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