Tabrizi meatballs with split peas + tomatoes (Kufteh Tabrizi) from Cooking in Iran: Regional Recipes and Kitchen Secrets (page 202) by Najmieh Batmanglij

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Notes about this recipe

  • tges on August 04, 2025

    I have been travelling to Iran for over ten years now, and have been cooking Persian cuisine for even longer. Kufteh tabrizi is one of my favourite dishes, and I have cooked every recipe out there; yet, it was Batmanglij's recipe here that is the tastiest and the easiest to make. I love her method of making the meatballs easier to fill by using an oiled bowl and baking them, first without broth, then longer with the broth. This makes all the difference in presentation and ease. This tastes the closest to the ones I eat in Iran, too.

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