This week I am sharing the recipe for a classic koofteh or meatball.
The name of this koofteh comes from the ancient city of Tabriz in North West Iran. It has some resemblance to Scotch Eggs but is especially wholesome because the outer coating contains rice and legumes in addition to meat. So this can be served as a main course without a side. The filling is typical of Irani, it uses a lot of dry fruits that are found in abundance locally. Unlike most Asian cuisines, Irani food contains very limited spices. The produce of the land is of high quality and makes up for the absence of these spices.
RECIPE
Makes: 6 portions (12 kooftehs)
Ingredients:
For the Kooftehs
Rice: 100 gm
Chana dal: 150 gm
Lamb mince: 750 gm
Onions: 1 medium, chopped fine
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Mint: 3 tbsp, chopped
Boiled eggs: 2 , chopped
Walnut: 75 gm, chopped
Apricot: 75 gm, chopped
Zereshk berries (Irani barberries): 50 gm
Eggs (for coating): 3, beaten
Oil: 500 ml
For the tomato gravy
Oil: 2 tbsp
Ginger-garlic paste: 1 tbsp
Tomatoes: 500 gms, pureed
Mint: 3 tbsp, chopped
Thyme : 1 tbsp
Sugar: 2 tsp
Red chilli powder: 1 tsp
Vinegar: 1 tbsp
Method:
Cook the rice and chana dal separately until done. Make sure both have a little bit of bite left in them.
Fry the onions in 2 tbsp oil till brown. Add the lamb mince, turmeric powder, red chilli powder and continue to sauté till the oil separates from the pan. Cool this mixture and strain out the excess oil/fat.
Add the cooled lamb mince mix to the rice and chana dal. Adjust seasoning. Now add the chopped mint and mix well with your hands till slightly sticky and firm enough to make balls.
In a separate bowl make a mix of the chopped apricots, walnuts, and boiled eggs. Add the zereshk berries to this.
Take the rice mixture and divide into 12 portions. Form a hollow and stuff with the egg-dry fruit mix to make 12 kooftehs.
Heat balance oil, coat the kooftehs with egg and deep fry them.
In a separate pan, warm the oil and gently sauté the ginger-garlic paste.
Add the tomato puree along with the remaining ingredients and keep stirring till the gravy comes together. Adjust seasoning.
Serve the kofta with the tomato gravy on the side.
Note: You can substitute the zereshk berries with cranberries.
Photographs courtesy: Subhasree Basu