Persian Meatballs with Rice and Raisins – Koofteh Berenji

Koofteh Berenji are Persian meatballs that are tender and mixed with an assortment of fresh herbs and rice, stuffed with raisins, and simmered in a simple tomato broth. Sponsored by Sun-Maid Raisins.

Most people familiar with Persian food think of mountains of steaming basmati rice, crowned with saffron and served with massive skewers of kabob or bowls of aromatic stews. But there are even more fabulous and delicious meals in the Persian menu. And today I am sharing a very special dish, Koofteh Berenji, Persian meatballs with rice and raisins.

When you think of meatballs, you probably think of golf-ball sized Italian meatballs on top of enormous pile of spaghetti. Persian meatballs are not small, but more like softball sized. And tucked inside each meatball is about a tablespoon of naturally sweet raisins or even a pitted date. You can also add nuts or caramelized onions, too.

While Italian meatballs are mixed with bread crumbs, koofteh is mixed with rice, lentils and a heap of fresh herbs. Another binding agent used to mix the koofteh is chickpea flour, but you can also use rice flour.

Once assembled the koofteh is placed in a simmering tomato broth. The sauce is thicker than a soup, but not as thick as an Italian marinara sauce. It used to keep the koofteh moist and flavorful, as well as give you something to dunk your lavaash in while munching on your meatball.

We like to serve our koofteh with fresh herbs (remember sabzi khordan?), radishes and lavaash bread. Little bite sized pieces of the koofteh are placed inside the flatbread and filled with more herbs and radish slices. And don’t forget to dunk it in the tomato broth. Oh yum.

Persian Meatballs with Rice and Raisins (Koofteh Berenji)

Author:

Laura Bashar | Family Spice

Koofteh Berenji are Persian meatballs that are tender and mixed with an assortment of fresh herbs and rice, stuffed with raisins, and simmered in a simple tomato broth.

Ingredients:

• Meatballs
• 1lb ground meat
• 1/2 cup loosely packed fresh tarragon
• 1/2 cup loosely packed fresh parsley
• 1/2 cup loosely packed fresh mint
• 1 green onion, finely chopped
• 1/2 cup grated onion
• 1/4 cup rice flour or chick pea flour
• 3/4 cup of cooked basmati rice
• 1/2 cup cooked yellow split peas
• 2 tsp ground turmeric
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• Stuffing
• 1/2 cup Sun-Maid Raisins
• Tomato Broth
• 1/2 cup finely chopped onions
• 1 TBS extra virgin olive oil
• 1 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 2 TBS tomato paste
• 3 cups chicken broth

Directions:

1. Clean, stem, wash and dry:
• 1/2 cup loosely packed fresh tarragon
• 1/2 cup loosely packed fresh parsley
• 1/2 cup loosely packed fresh mint
2. Chop herbs in food processor and set aside.
3. In a medium sized bowl massage with your hands until soft:
• 1lb ground meat
4. Mix in:
• 1/2 cup grated onion
• 2 tsp ground turmeric
• 1 tsp sea salt
• 1/2 tsp ground black pepper
5. Work into the meat mixture:
• 1/4 cup rice flour or chick pea flour
6. Once combined, add reserved herbs into the meat and carefully massage into the meat.
7. Lastly, combine until all ingredients are incorporated evenly:
• 1/2 cup grated onion
• 3/4 cup of cooked basmati rice
• 1/2 cup cooked yellow split peas
8. Divide meat into 6-8 even portions. Koofteh are large meatballs, so do not be alarmed at the size.
9. Roll each portion into a ball and set aside.
10. Using your finger, press a hole into the center of each meatball making a well.
11. Fill the well with approximately:
• 1 tablespoon of raisins (1/2 cup raisins total)
12. Close up the meatball and roll until smooth. Stuff all the meatballs in this fashion and set aside.
13. To make the tomato broth heat a large Dutch oven over high heat and add:
• 1 TBS extra virgin olive oil
14. Add to hot oil and sauté until softened, about 5 minutes:
• 1/2 cup finely chopped onions
15. Reduce heat to medium then add:
• 1 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
16. Stir in:
• 2 TBS tomato paste
• 3 cups chicken broth
17. Whisk the mixture until the tomato paste is incorporated into the broth.
18. Bring broth to boil then carefully place meatball into the soup.
19. Reduce heat to low, cover pot and cook for about 45 minutes until meatballs are done. About halfway through, turn meatballs over and continue cooking.
20. Serve with fresh herbs, radishes and lavash bread.

Prep Time: 45 mins

Yield: 6-8 meatballs

Cook Time: 45 mins

Total Time: 1 hour 30 mins

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Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.