Tabriz-Style Meatballs (Kufteh Tabrizi)

Ingredients

Filling

• 6 eggs (optional)
• 6 tablespoons dried barberries or cranberries, rinsed
• 6 pitted dried prunes
• 6 walnut pieces
• 6 dried apricot halves

Meatballs

• 2 cups yellow split peas or red lentils
• 1 cup rice
• 2 teaspoons sea salt
• 1 large onion, peeled and grated
• 1 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 1 teaspoon ground saffron dissolved in 2 tablespoons rose water
• ½ cup rice flour
• 1 pound ground lamb (or beef, or chicken or turkey thighs)
• 2 cups chopped fresh summer savory or 2 tablespoons dried
• 2 cups chopped spring onions
• 1 cup chopped fresh tarragon
• 2 cups chopped fresh mint or 2 tablespoons dried
• 2 eggs

Broth

• ¼ cup (60 ml) oil, (55 g) butter, or ghee
• 3 large onions, peeled and thinly sliced
• 2 cloves garlic, peeled and chopped
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon turmeric
• 2 tablespoons grape molasses or sugar
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice
• 2 tomatoes, peeled and chopped
• 8 cups broth or water

Directions  

1. For the filling: Cook the eggs (hard-boiled), shell, and set aside.
2. For the meatballs: In a large saucepan, cook split peas and rice for 20 minutes in 6 cups water and ½ teaspoon salt. Drain and set aside to cool.
3. In a wide mixing bowl, combine onion, split peas and rice, salt, pepper, turmeric, saffron-rose water, rice flour, ground lamb, summer savory, spring onions, tarragon, and mint, and knead by hand for 1 minute. Add the eggs, one by one, as they are absorbed, and continue to knead for about 1 minute longer until the mixture has reached the consistency of a smooth paste. Cover and allow to rest in the refrigerator for at least 30 minutes and up to 24 hours.
4. For the broth: Heat the oil and brown the onion and garlic in a large Dutch oven or braiser, wide enough to fit 6 large meatballs (size of large oranges) with space between them. Add the rest of the ingredients for the broth and bring to a boil. Reduce heat to low and allow to simmer.
5. Preheat the oven to 350°F (180°C).
6. Place a bowl of water next to you. Using damp hands, divide the meatball paste into 6 equal round balls. Place a ball in a small bowl and use your fingers to make a deep, wide indentation in the center of the ball. Place 1 hard-boiled egg, 1 tablespoon barberries, 1 prune, 1 piece of walnut, and 1 apricot-half into the opening. Close up with meat paste and shape a large, smooth ball. Repeat for all.
7. Gently slip each meatball, as you make it, into the simmering broth. Be sure that you leave some space between the meatballs.
8. Cook, uncovered, on the stovetop for 15 minutes. Cover and bake in the oven for 1 hour. Adjust the broth, seasoning to taste. Serve with bread and yogurt. Nush-e Jan!

VEGETARIAN VARIATION

Cook 2 cups (400 g) dried brown lentils and ½ cup (90 g) bulgur until soft. Drain thoroughly, allow to cool, and use it in place of the meat in step 3.