Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, persian petit meatballs (kofteh rizeh yazdi). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Persian petit meatballs (Kofteh rizeh Yazdi) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Persian petit meatballs (Kofteh rizeh Yazdi) is something which I have loved my entire life. They are fine and they look wonderful.
Persian meatballs is made of a wonderful blend of meat, bulgur, shallots and spices then slowly simmered in a tomato saffron sauce. Today I'm sharing a delicious recipe for Persian Meatballs (Koofteh Rizeh, or Kufteh Rizeh in Farsi, and Riza Kufta in Azeri). Persian meatballs aren't your regular run-of-the-mill—though also pretty delicious in their own right—meatballs.
To get started with this particular recipe, we have to prepare a few components. You can cook persian petit meatballs (kofteh rizeh yazdi) using 9 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Persian petit meatballs (Kofteh rizeh Yazdi):
- Prepare 350 g minced meat (half beef/ half lamb)
- Prepare 1 onion, grated
- Take Handful cherry tomatoes
- Make ready 1 egg
- Make ready 3 tbsp freshly chopped chives or coriander
- Prepare 2 tbsp gram flour
- Get 1/2 tsp turmeric
- Prepare Olive oil
- Take to taste Salt and chilli pepper
In Iranian cooking ' Kofteh' or ' Kofta' is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs. It is an ancient Persian tradition to gather around family and celebrate this night with delicious food!
Instructions to make Persian petit meatballs (Kofteh rizeh Yazdi):
- Peel the onion and grate it.
- Extract juice from grated onion. Add all ingredients to grated onion. Mix well until combine together.
- Shape the meat mixture into little balls, the size of a walnut.
- Heat the oil in a frying pan over medium heat. Add meat balls.
- Cook until brown
- Then add ¼ cup water and cherry tomatoes to the meat balls and let the cook for 10 minutes with the lid partially covering the pan.
- I served meat balls with steamed rice-potato but as I mentioned it might be served with flat bread too and salad, yogurt and pickles on the side.
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Usually a spread of nuts, watermelon and pomegranates are served along with dinner afterwards. Families might read a few poems of the Persian poet Hafez of Shiraz and dance and eat together. Today's recipe indeed is for Koofteh Berenji, which is meatballs with rice and split peas. These are seriously yummy and were enjoyed in our house for Notice that fresh tarragon is missing here. My local Persian store was all out.
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