Lamb meatballs stuffed with barberries and walnuts (Kofte berenji) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on March 13, 2026

    Delicious, flavorful. Not really a weeknight-friendly recipe with lots of steps and busting out tools like the food processor and mortar and pestle, but for some reason I made it anyway. At least I ended up with tasty results!

  • tges on March 14, 2024

    These were outstanding; and I have made numerous Persian kofte over the last fifteen years. The spices and herbs in both the meatballs and the broth was so richly flavoured, and I loved the prunes in the recipe as they're so nutritious and tasty.

  • jenburkholder on August 18, 2020

    We loved these. The texture was soft and silky, the flavor was rich. The only change is not adding water near the end, as it absolutely didn’t need that. Will make again.

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