A Giant Iranian Meatball (Koofteh Tabrizi)| Traditional Persian Food with +400 Years of History ‼

#01 Discover Koofteh Tabrizi, a traditional Iranian meatball dish passed down for over four centuries. With deep roots in Persian cuisine, this flavorful recipe has traveled from Iran to South Asia, the Caucasus, North Africa, and Southern Europe—evolving into many versions across cultures.
👇 In this no-talking Persian cooking vlog, you'll see each step of making this iconic dish from scratch.

📽️ Video Chapters:
00:00 Intro to Traditional Persian Recipes
00:19 Ingredients for Authentic Koofteh Tabrizi
03:07 Step-by-Step Cooking Process
05:30 Persian Spinach Yogurt Dip (Borani Esfenaj)
06:53 Cherry Syrup Drink (Sharbat-e Albaloo)
07:24 Serving Koofteh Tabrizi with Classic Persian Sides
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🥄 Ingredients:
- 500g ground meat
- 2 onions, chopped
- 1 cup cooked rice
- 1 cup cooked split peas
- 250g fresh herbs (tarragon, dill, chives)
- 1 egg
- Barberries or dried plums (optional filling)
- 1 tsp Iranian spices
- 1–2 tsp turmeric
- A pinch of ground saffron
- Salt, pepper, oil
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🔻Recipe Koofteh Tabrizi:
1. Peel and chop the onions. Heat oil in a large pot over medium heat and sauté the onions until they change color. Then, set aside half of the sautéed onions.

2. Add black pepper and turmeric to the sautéed onions in the pot and stir. Then, pour enough water with a pinch of salt and pepper over the onions.

3. Pound the meat, or place 1/3 of the ground meat in a food processor (if you don’t do this, crack one or two eggs into it).

4. Add the remaining ingredients and the set-aside sautéed onions to the meat mixture and knead well.

5. Shape the mixture into large balls the size of a big orange. (To prevent the mixture from sticking to your fingers, repeatedly dip your hands into a bowl of cold water.)

6. Once the meatballs are ready, bring the broth to a rolling boil over high heat. Carefully add the meatballs one by one using a ladle. This step must be done slowly and carefully to prevent the meatballs from falling apart.

7. Each time, wait a moment until the water comes back to a boil before adding the next meatball.

8. After adding the meatballs, the lid of the pot should be left open or partially open, and the heat should be enough to keep the water boiling gently.

9. Cooking the meatballs takes about 1 hour.
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✅ Koofteh Tabrizi Tips:
🔹 Ancient Technique: Originally made with meat pounded in a stone mortar to achieve a unified and firm texture.
🔹 Prevent Breakage: Pulse 1/3 of the meat in a food processor or grind it 2-3 times to help bind the mixture better.
🔹 Egg Tip: Adding one or two eggs helps hold the meatballs together, though it’s optional.
🔹 Lean Meat: Use lean or low-fat meat (lamb, beef, or a mix) for the best results.
🔹 Rice Quality: The type of rice greatly impacts the flavor—use high-quality rice, but rice shape (broken or whole grain) doesn’t matter much.
🔹 Add meatballs at the Right Time: Only add the meatballs when the water is at a rolling boil. After adding each one, wait for the water to come back to a boil before adding the next meatball.
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👇🍚 Want to learn how to make perfect Persian rice or blend Iranian spices?
https://youtu.be/1VRvTjw02xY?si=U9UXCI7u7ea-yLBI

💬 Love Persian cuisine?
📌 Like, subscribe & comment to join more traditional Iranian food journeys!
@Maryamcookhouse
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Related Topics:Persian food, Iranian cuisine, Koofteh Tabrizi, traditional Iranian dish, Persian meatballs, authentic Iranian recipe, Persian cooking, Middle Eastern food, Persian dinner, Koofteh recipe, Iranian food recipe, classic Iranian dishes, Persian spices, saffron recipe, healthy Persian food.

Видео A Giant Iranian Meatball (Koofteh Tabrizi)| Traditional Persian Food with +400 Years of History ‼ канала Maryamcookhouse