By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A magnificent, oversized meatball from the city of Tabriz, filled with nuts and a hard-boiled egg. It is a masterpiece of Persian culinary art.
According to eatmundo's ingredient comparison, the closest dish to Kufteh Tabrizi from another cuisine is Kik Alicha (Ethiopia): the two share 46% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 100g yellow split peas and boil them in 1000 ml water for 15 minutes. Add 100g rice and boil 10 minutes more, until both are just tender but still hold their shape. Drain very well and let cool completely; do not mash.
- 2
Finely grate 150g onion and squeeze out its juice. Put 500g minced lamb in a large bowl with the grated onion, 5g turmeric and 10g salt, and knead the meat vigorously by hand for 10 minutes until it is sticky and pasty.
- 3
Add the drained split peas and rice, 200g finely chopped fresh herbs and 1 raw egg, and knead for 5 minutes more until the mixture is smooth, evenly combined and holds together firmly.
- 4
Flatten the whole mixture into one large disc on a wet board. Place the hard-boiled egg and 30g chopped nuts in the centre.
- 5
Wrap the mixture around the filling to form one large, smooth ball with no cracks, and chill for 30 minutes.
- 6
In a large, deep pot, sauté 100g sliced onion in 30 ml oil until golden. Stir in 45g tomato paste and 5g spice for 1 minute. Add 2500 ml water and bring to a gentle simmer.
- 7
Gently lower the meatball into the simmering sauce. Cover and cook on low heat for 90 minutes, spooning sauce over the ball every 15 minutes. Add hot water if the level drops below half the ball's height.
- 8
Serve in a deep bowl with plenty of sauce.
Frequently Asked Questions
What is Kufteh Tabrizi?
Kufteh Tabrizi is a large, spherical meatball originating from Tabriz, Iran. It consists of minced lamb, yellow split peas, rice, and herbs, and is typically served as a substantial main course.
How to prevent the meatball from breaking?
Knead the meat with the onion and seasoning on its own first, vigorously, to develop the proteins that bind it; then add the split peas, rice, herbs and a raw egg, which helps hold everything together. Keeping the grains just tender rather than mushy and chilling the ball before cooking also help it stay intact.
What is the traditional filling?
A hard-boiled egg is the classic centre. In this recipe it is surrounded by chopped nuts; walnuts are the traditional choice.
Can I make these smaller?
Yes, but the beauty of Kufteh Tabrizi is its massive size; smaller ones are simply 'kufteh' and cook faster.
What herbs should I use?
A mix of fresh parsley, leeks, savory (marzeh), and tarragon provides the signature aromatic profile.
🇮🇷AI-generated image