Kufteh is one of the favorite dishes of Iranians across various cities. The term "Kufteh" translates to crushed or ground, and in Azerbaijani, it is referred to as "Kufteh-si." While different types of Kufteh are made throughout the Middle East, Kufteh Tabrizi stands out for its exceptional quality. This is largely due to the diverse ingredients used, ranging from meat to fresh herbs and spices, as well as the culinary skills of both home cooks and restaurant chefs in Tabriz. The rich culture of the hardworking Azerbaijani people also plays a significant role in its popularity. In this delightful dish, a variety of aromatic herbs are incorporated. Traditionally, the meat was ground in large and small stone mortars using a wooden pestle until it was finely crushed. Lentils and aromatic herbs were then gradually added to the mixture. Today, we no longer see those stone mortars and long wooden pestles; instead, meat grinders are commonly used. To achieve the best texture, the meat is ground multiple times until it becomes finely chopped and soft. For added flavor, boiled eggs can also be included in the Kufteh. The center of each Kufteh is filled with walnuts, dried plums, and sour cherries, and it is garnished with a mixture of fried onions, special herbs, and barberries. The broth is flavored with tomato paste and saffron, enhancing its taste.
Ingredients of Kufteh Tabrizi
- Meat
- Rice
- Lentils
- Tomato paste
- Kufteh herbs (such as chives and marjoram)
- Chickpea flour
- Eggs
- Dried plums and sour cherries
- Salt, pepper, and spices to taste
- Fried onions
- Onions
Preparation Method of Kufteh Tabrizi
Start by soaking the lentils in cold water for a few hours to remove any gas. Cook the lentils with a little water until they are partially cooked, then drain and set aside. Wash the rice and boil it in a pot with water and salt until it is partially cooked. Rinse the rice with cold water and set it aside. Next, mash the rice and lentils together, but be careful not to over-mash them. If you want to add boiled eggs, prepare the desired number of eggs, peel them, and set them aside. To make the Kufteh sauce, boil four cups of water with fried onions, salt, pepper, a pinch of cinnamon, and tomato paste along with chopped chives and marjoram until the sauce thickens.
Grate the onion, squeeze out the excess water, and mix it with the meat. Combine the meat, onion, turmeric, salt, and pepper with chickpea flour until you have a uniform mixture. Clean the Kufteh herbs, wash them thoroughly, drain the water, chop them finely, and mix them with the meat and onion mixture. Knead again until the dough is completely uniform. Now, it's time to shape the Kufteh balls. Take a suitable amount of meat, place a boiled egg along with some dried plums and barberries in the center, and shape it into a ball with your hands.
Once all the balls are ready, pour the prepared sauce into a large pot and heat it on the stove. Be careful not to let it boil, as this could cause the Kufteh to fall apart. Gently place the balls in the pot and simmer on low heat for about 15 minutes to allow the Kufteh to set. Avoid moving or disturbing them during this time. After 30 minutes, gently turn the Kufteh to ensure they cook evenly. After about an hour and a half, you can turn off the heat. The Kufteh should be fully cooked at this point. Serve the Kufteh on a dish and pour the remaining sauce over them. You can also garnish with walnuts and tomatoes. Kufteh Tabrizi is often considered the king of Tabrizi dishes, and making it requires some experience. If you're trying to cook it for the first time, you might face a few challenges, but don't be discouraged. Remember, Kufteh Tabrizi is best enjoyed in Tabriz itself. We hope that one day, the Sana Persian team will have the pleasure of hosting you for a special lunch featuring this delicious dish in East Azerbaijan, Tabriz. Looking forward to that day!
