Kufteh Nokhodchi is recognized as one of the most delicious and famous Iranian dishes, with many fans both in Iran and abroad.
Below is the method to prepare this traditional Iranian dish.

Ingredients of Kufteh Nokhodchi

•    250 grams of beef or lamb
•    2 medium onions
•    1 cup chickpea flour
•    2 cups water
•    2 tablespoons brewed saffron
•    2 tablespoons tomato paste
•    1 tablespoon dried or fresh aromatic herbs for kofteh, including mint, savory, and tarragon

•    Salt, black pepper, and turmeric to taste

Instructions of Kufteh Nokhodchi

Step 1:

To prepare the kofteh, first cut the meat into small pieces and grind it finely using a meat grinder until smooth and uniform. In the past, when modern machines were unavailable, the meat was pounded in a stone mortar, which is why this dish is called "kufteh" (meaning "pounded" or "mashed").

Step 2:

Grate the onions finely. In a bowl, combine the ground meat with the chickpea flour and aromatic herbs (mint, savory, and tarragon).

Step 3:

Add salt, black pepper, and turmeric to the mixture. Knead well by hand until the ingredients are thoroughly combined and uniform. In a suitable pan, add some oil and heat it.

Step 4:

Take portions of the mixture, shape them into walnut-sized balls, and place them in the pan to fry completely. Continue this process until all the kofteh balls are fried.

Step 5:

Peel the remaining onions and wash them. Dice them finely and put them in a suitable pot with some oil on the heat.

Step 6:

Sauté the onions until soft and translucent. Add the tomato paste and continue to fry until it is fully cooked and the color brightens. Season with salt, black pepper, and turmeric.

Step 7:

Sauté a bit more to remove the raw smell of the spices. Add water to the pot and let it simmer lightly. Then add the fried kofteh balls to the sauce and allow them to cook for about 30 minutes.

Step 8:

Finally, choose a suitable serving dish, place the kofteh in it, and serve with saffron rice, your choice of pickles, and fresh herbs. Enjoy your meal! Kufteh Nokhodchi is considered one of the most delicious types of Iranian meatballs and dishes. We hope that in the near future, as part of the Sana Persian team, we can invite you to enjoy a delicious lunch or dinner in Khorramabad, Lorestan, Iran. Looking forward to that day.
 

Borujerd-style grape leaf dolmeh is a traditional local dish from Borujerd and is considered one of the most delicious Iranian dishes. Unlike dolmeh in other regions, Borujerd dolmeh includes fava beans and low-fat yogurt, and traditionally uses animal fat for cooking.

Ingredients for Borujerd-Style Grape Leaf Dolmeh

•    30 thin grape leaves
•    4 cups finely chopped herbs: leek, chives, dill, savory, tarragon, mint, coriander, and parsley
•    1 cup dried fava beans or 2 cups fresh fava beans
•    1 kg sour yogurt
•    3 cups Iranian rice

•    4 tablespoons oil
•    Salt, black pepper, and turmeric to taste
•    1 finely chopped onion

Instructions Borujerd-Style Grape Leaf Dolmeh

•    Wash and clean the herbs thoroughly. Allow them to dry and then chop them finely.
•    Heat some oil in a pan and sauté the chopped onion until soft. Add the herbs and continue 

•    to sauté.
•    While sautéing, season with salt, black pepper, and turmeric. If using fresh fava beans, add them raw; if using dried fava beans, parboil them with some water.
•    Wash the rice and boil it in salted water until it is half-cooked. Drain the rice.
•    Mix the sautéed herbs and onion with the rice, 

•    fava beans, and yogurt. Sprinkle with a little salt.
•    Take portions of the mixture and wrap them individually in grape leaves, either singly or as small bundles.
•    Grease the bottom of a pot and arrange the wrapped dolmeh from the edges toward the center. To prevent them 

•    from unrolling, place a flat lid or plate over them. Pour in two cups of boiling water, cover with a cloth or tight lid, and cook on low heat until the grape leaves are tender.
•    If you want to serve meat with the dolmeh, cook the meat separately without legumes and serve it alongside the dolmeh.

Additional Notes 

•    Preparation time for ingredients is approximately 1 hour, and cooking time is about 30 minutes.
•    Borujerd-style grape leaf dolmeh can be served for lunch, dinner, or even as an appetizer.
•    This recipe serves approximately 6 people.
We hope to welcome you in the near future to enjoy Borujerd dolmeh in Borujerd, Lorestan, Iran, and to host you as part of the Sana Persian team. Looking forward to that day.