Cook time: 1 hour
Koofteh Berenji {Persian Meatballs}
Print RecipeIngredients
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/
