Bulgur Meatballs in a Vegetable Broth

Name: Bulgur Meatballs in a Vegetable Broth (Kufteh Savara-ye Kordi)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Makes 14 meatballs
Cuisine: Iranian
Ingredients: 2 medium onions, peeled and thinly sliced; ½ cup/80 g fresh or frozen peas; ¼ cup/60 ml oil or ghee; 1 teaspoon red pepper flakes; 1 teaspoon Kurdish seven-spice advieh or curry powder; 2 tablespoons fresh parsley leaves; ¼ cup/50 g rice, soaked for 30 minutes, drained, and rinsed; ½ small onion, peeled and quartered; 2 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; ½ lb/225 g ground lamb or ground chicken or turkey thighs; 1 egg, lightly beaten; 2 tablespoons rice flour; 1 cup/180 g bulgur; 1 small zucchini, diced; 1 carrot, peeled and diced; ½ teaspoon freshly ground pepper; 2 tablespoons tomato paste; 1 egg beaten well in a small bowl; 2 bay leaves; 1 cup/200 g peeled tomato puree (about 1 large tomato), or canned peeled tomatoes; 1 tablespoon lime juice

Kufteh Savara-ye Kordi

Preparation info

Makes
14
meatballs

Difficulty
Easy
Ready in
1 hr 40

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Of the many Kurdish meatballs, this one is my favorite. It’s simple and quite delicious.

Ingredients

Paste

1 cup/180 g bulgur
¼ cup/50

Asia
Iran
Starter

Method

For the paste: Place the bulgur and rice in a medium saucepan, add 4 cups/960 ml water and ½ teaspoon salt and bring to a boil. Reduce heat to medium, cover, and cook for 7 t