Kufteh Tabrizi is originated from the city of Tabriz in the north-west of Iran. The beautiful historical city is famous for mountains, it's colder climate, and of course their tasty food.
These giant meatballs are made with a combination of rice, split peas, herbs, and ground meat (in this recipe we have used plant-based mince as an alternative). What makes this dish super special is the delicious stuffing in the middle of each Kufteh such as dried fruits (barberries, plums), walnuts, and fried onions, it's then cooked in a flavourful tomato spiced sauce.
There are 3 steps required to cook this dish, but the results are absolutely worth the effort!
Cook rice and split peas
Prepare the stuffing
Cooking Kufteh balls
-1/2 Cup Rice
-1/3 Cup Yellow Split Peas
-500g Mince Beef (Or Plant-Based alternative)
-Small Bunch of Parsley, Spring Onion & Tarragon,
Finely Chopped (Or 2 Tbsp dried parsley)
-2 Tbsp Chickpea Flour or Wheat Flour
-1 Tbsp Exotic Bazaar Kebab Spice
-1 Jar or Exotic Bazaar's Tabrizi - Peppery Turmeric & Lime Sauce
-Half a Brown Onion, Finley Sliced
-8 Prunes or Dried Apricots
-1/4 Cup Walnuts.
-1/4 Tsp Exotic Bazaar Kebab Spice
Step 1- Cook the rice and split peas.
- Wash the rice and split peas together a few times until the water runs clear. Soak for at least half an hour.
- Drain the soaking water of rice and split peas. Add them to a non-stick pot and pour water up to cover about 2cm above the rice and split peas. Cook them until all the water is absorbed. Set aside until it cools down.
Step 2- Fry the Onion
- Heat a tablespoon of olive oil in a frying pan, add sliced onions and fry until they start to change colour. Add the 1/4 tsp of Kebab spice and fry for another minute and then set aside.
Step 3- Assemble
1- In a very large bowl, combine the cooked rice and split peas, the mince, chopped herbs, chickpea flour, and kebab spice all together by hand until th