Persian Cuisine
From Najmeh Batmanghelij’s Cooking in Iran – Regional Recipes
Continuing our culinary travel through regions of Iran, we now go to the Azarbaijan region in northwest Iran: “The provinces of West and East Azarbaijan, Ardabil, and Zanjan. After leaving the lush green Caspian region and heading to Tabriz, we had two choices: Going south through Zanjan or go north through Ardabil we chose the latter. This route took us past some of the most beautiful landscapes including fields aflame with wild poppies.” Following is a very famous dish from the Azarbaijan region.
Kufteh Tabrizi:
Tabriz Meatballs with Split Peas and Tomatoes
Prep Time: 40 minutes + 30 minutes of resting • Cooking: 1 hour
Lamb/Veal Paste: 1¼ cups dried yellow split peas; 1 cup rice; 1 Russet potato, peeled and diced; 2 tsp. fine sea salt; 1 onion, peeled and grated; 1 tsp. freshly ground black pepper; 1 tsp. turmeric; 1 cup chopped fresh summer savory or 2 Tbsp dried; 1 cup chopped fresh tarragon or 2 Tbsp dried; 1lb ground lamb/veal; 2 eggs, lightly beaten.
Broth: 1 small onion, thinly sliced; ¼ cup oil or ghee; 2 tsp. fine sea salt; 1 tsp. freshly ground pepper; 2 tsp turmeric, ground; 2 Tbsp tomato paste; 3 cups tomato puree; 3 cups water.
Fillings: 1 medium onion, thinly sliced; ¼ cup oil; 6 Tbsp dried barberries, rinsed; 2 Tbsp walnuts, chopped; 2 hard-boiled eggs, halved.
To make the meat paste: In a large saucepan, place the split peas, rice, and potatoes. Pour in 8 cups of water and bring to boil, reduce heat to medium, and cook for 30 minutes. Drain and set aside to cool.
In a food processor, place the split peas, rice, and potato mixture, and pulse until you have a smooth puree. Transfer it to a large mixing bowl and add the rest of the ingredients for the paste. Knead with your hands for 4 minutes, cover, and allow to rest in the refrigerator for at least 30 minutes.
To make the broth: In a large saucepan, heat the oil and sauté the onion until golden brown. Add the rest of the ingredients for the broth and bring to boil. Reduce heat to low, cover and allow to simmer.
To make the filling: Heat the oil and sauté the onions over medium heat until caramelized. Add the rest of the ingredients for the filling, except the boiled eggs, and sauté for 20 seconds, remove from heat and allow to cool.
To cook the meatballs: Preheat the oven to 400F. Generously oil a wide non-reactive baking dish large enough to fit 4 orange sized meatballs. Set aside.
Divide the paste into 4 equal portions and shape each portion into an orange-sized ball.
Use a small bowl to help you fill and form the meatball. Evenly spray it with oil and place a meatball in it. Use your thumb to make a deep, wide indentation in the center. Place half of one hard-boiled egg and 2 tablespoons of the filling into the indentation. Close the indentation and shape it back to a large, smooth ball. Repeat for the remaining 3 meatballs. Gently place the meatballs, as you make them, into the oiled baking dish, leaving space between them. Generously oil each meatball with a brush.
Bake in the preheated oven for 10 minutes. Pull out the oven rack and gently spoon the simmering broth over the meatballs. Cover with oiled parchment paper and bake for 50 minutes, basting the meatballs once again during this time. Serve with bread, an herb platter, and yogurt.
Noush e Jan.
