Giant meatballs stuffed with fruit and nuts (Koofteh Tabrizi) from Saraban: A Chef's Journey through Persia by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • tges on March 14, 2026

    Easier to make than it reads. Delicious and feels like an achievement when finally cooked and served. Very true to the koofteh-ha found all over Iran. I bought little lidded copper pots in Shiraz specifically for this dish, and it brings back wonderful memories every time I use them. I found the best way to cook them are indeed in individual serving pots as they ensure they stay intact as you're not moving them about to serve. I never cook these ever on the stovepot now.

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