Persian Herby Meatballs (Shiraz style) کوفته سبزی شیرازی

Meatball Ingredients:

  • 500 gr meat or ground meat (calf, lamb or beef) (low fat)
  • A full cup of Rice
  • A full cup of Chickpea
  • around 300 gr Aromatic Herbs (such as: basil, tarragon, parsley, dill, coriander, leek)
  • 3 large onions (one for meatballs, one for filling and one for sauce)
  • salt, pepper, saffron, turmeric…and some lemon juice (optional)

Ingredients for Filling:

  • 1-2 tablespoon dried barberries,
  • 1-2 tablespoon raisins,
  • 1-2 tablespoon Walnuts in small batches
  • one onion (and some garlic)

A night before, soak the chickpeas in a bowl with plenty of water, change the water 2,3 times

Soak the rice 2 or 3 hours before,

blend raw ingredients separately in a food processor,

add seasoning, one teaspoon turmeric,

combine well and blend again all together in a food processor,

You will have a soft mixture

Make Meatballs the size of Orange

Peel and chop the onion, then fry them on medium heat in the oil until golden, add half a teaspoon of turmeric

add small batches of walnuts, fry for 2 min

add raisins and fry for less than one minute

add dried barberries, mix well and turn off the heat ( You can make this before making meatballs and Set this mixture aside then use)

open meatballs one by one and fill with one tablespoon of the prepared mixture,

just follow the pictures…

for making the sauce:

Peel and chop the onion, then fry them on medium heat in the oil until golden, add half a teaspoon of turmeric (you may add some diced garlic if you like)

add a handful of chopped herbs inside (you may add some rice and chickpeas either)

add enough water and saffron

Heat the pot until the water starts bubbling,

add the balls one by one

add some lemon juice if you like

 cover the pot and boil for One hour over low heat

7 thoughts on “Persian Herby Meatballs (Shiraz style) کوفته سبزی شیرازی

  1. hello Halleh jaan, thanks for the beautiful website that you got together, my mom used to use split chickpeas which they don’t have skin, I used your recipe and used the whole chickpeas but the skin was kinda bothersome, do you de-skin them and if you do how do you do that? thanks a bunch

    • سلام عزیزم مرسی از پیامتون
      من پوست نخود هارو نگرفتم همونطور که توی عکسها هم دیده میشه خوب همگی با هم له شده
      نسبت به لپه، نخود بیشتر لعاب و مزه داره
      .شما میتونید از لپه استفاده کنید
      باز هم ممنون از توجهتون
      شاد و سلامت باشید

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