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Koofteh Berenji {Persian Meatballs}

Jump to Recipe//February 23, 2023
    Persian Food•Recipes

    Koofteh Berenji {Persian Meatballs}

    February 23, 2023

    There are many versions of Persian Koofteh {Persian Meatballs} and my go-to version is the one I learned from my beautiful mother. It also happens to now be a favorite of my husband’s (who is not Iranian) and so I make this dish often. My version of Koofteh Berenji is mixed with meat and an assortment of dry herbs and basmati rice, cooked in a simple turmeric and tarragon infused tomato broth. 

    Follow and save my Koofteh Berenji reel recipe on my Instagram and let me know if you have any questions and/or comments. I hope that you will try this classic Iranian dish and moreover, I hope that you will enjoy!



    The Post Recipe
    Cook time: 1 hour

    Koofteh Berenji {Persian Meatballs}

    Author: Parisa Kaprealian

    Print Recipe

    Ingredients

    BROTH FOR KOOFTEH:
    1 large sliced onion
    1/4 cup dry tarragon
    1 can (6 oz) tomato paste
    2 tablespoons turmeric
    Salt and pepper to taste
    Cooking oil
    6 – 10 cups water

    I start the koofteh broth first so that when I’m done assembling koofteh balls, the broth has come to a boil which then allows me to be ready to place the koofteh balls in the broth. You can add more or less watee then I have listed depending on how much broth you prefer. You would have to adjust the amount of salt you use to the amount of water you use. From my experience, every single time the ratios of ingredients are different. My instructions and ingredients are just a starting place. To prepare your koofteh broth, sauté onions until they become soft and slightly golden. Add add tomato paste and turmeric to the sautéed onions. Continue to sauté for 10 seconds or so then add water. Add tarragon to broth to give it added flavor. Once broth has come to a boil you can add the koofteh balls.

    KOOFTEH {MEATBALLS WITH RICE}:
    1lb (16oz) ground beef
    1/2 cup dry parsley
    1/3 cup dry tarragon
    2 whole eggs
    2 tablespoons of oil
    1 cup parboiled basmati rice
    Salt and pepper to taste

    I always make sure that the parsley is more than the tarragon because too much tarragon can become bitter. The proportions of parsley and tarragon can be measured to your taste.

    Instructions

    Mix all ingredients together and form into round balls. Place meatballs in boiling broth. Cook koofteh for about 45 minutes to an hour.

    Enjoy! Nooshee jan!

     

     

    All images and text © Parisa Kaprealian – Pretty Please Design

    Original recipe URL: https://prettypleasedesign.com/2023/02/23/koofteh-berenji-persian-meatballs/


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