By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
50 matchesDishes from other countries' kitchens, made from the same core ingredients as Kufteh Rizah (Mini Meatballs). The percentage is the share of ingredients the two recipes have in common.
Alicha FetfetIn Ethiopia · same ingredients· Same technique67%
Bhuna GoshtIn India · same ingredients67%
Beef Tagine with ChickpeasIn Morocco · same ingredients62%
Fragrant and bite-sized, these Persian mini-meatballs are simmered in a light, aromatic sauce. They are a staple of cozy home dining.
According to eatmundo's ingredient comparison, the closest dish to Kufteh Rizah from another cuisine is Alicha Fetfet (Ethiopia): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a bowl, mix 500g of minced beef with 1 grated onion, 1 teaspoon of turmeric, and 1 teaspoon of salt.
- 2
Form the meat mixture into small, walnut-sized balls and lightly coat them in 2 tablespoons of flour.
- 3
Heat 2 tablespoons of oil in a skillet and brown the meatballs on all sides, about 5 minutes.
- 4
Remove meatballs; add another 2 tablespoons of oil and sauté 1 chopped onion and 3 minced garlic cloves until fragrant.
- 5
Return the meatballs to the pan and add 250 ml of water, enough to half-submerge them.
- 6
Add 200g of finely chopped fresh parsley to the sauce, stirring gently.
- 7
Cover and simmer on low heat for 25 minutes, allowing the parsley to wilt into a vibrant sauce.
- 8
Serve warm, ensuring each portion includes plenty of the parsley-infused gravy.
Frequently Asked Questions
What is Kufteh Rizah?
Kufteh Rizah is an Iranian dish consisting of small meatballs made from a mixture of beef, onion, turmeric, and salt. These bite-sized morsels are lightly dusted in flour, browned, and then simmered in a sauce of onion, garlic, and parsley, typically served as an appetizer or a component of a main meal.
What kind of beef is best?
Use minced beef with about 20% fat content to keep the meatballs juicy.
Can I substitute the parsley?
You can use cilantro, but parsley provides the most classic, earthy Persian flavor.
Why coat them in flour?
The flour helps brown the meatballs and thickens the sauce slightly as they simmer.
Are they supposed to be crispy?
No, they should be soft and tender after simmering in the sauce.
