Name: All Green Shirazi Meatballs (Kufteh-ye Sabzi-e Shirazi)
Prep time: 2 h 30 min
Cook time: 1 min
Total time: 2 h 31 min
Yield: Makes 10 meatballs, serves 4 to 6
Cuisine: Iranian
Ingredients: ½ lb/225 g ground lamb or chicken; 2 tablespoons fresh lime juice (from 1 lime); ¼ cup/60 ml oil; 2 tablespoons barberries, cleaned; 1 small onion, finely chopped; ½ cup/75 g raisins; 2 cups/480 g thick plain yogurt or labneh beaten with 2 cloves of grated garlic; 2 cloves garlic, peeled and grated; 1 cup/85 g chopped fresh dill; ½ cup/40 g chopped fresh mint or 3 tablespoons dried; 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; ½ cup/60 g coarsely chopped walnuts; 2 tablespoons dried mint; 3 tablespoons jasmine rice, rinsed and drained; 1 cup/85 g chopped fresh parsley; 1 tablespoon dried tarragon; 1 cup/200 g dried chickpeas, soaked overnight in water with ½ teaspoon baking soda, drained, and rinsed, or 2 x 15 oz/425 g cans of chickpeas; 1 cup/200 g jasmine rice, soaked for 30 minutes, drained, and rinsed; 1 small onion, peeled, grated, and juice squeezed out; 1 teaspoon fine sea salt; ½ cup/40 g chopped fresh basil; 1 medium onion, thinly sliced; 2 tablespoons dried tarragon; 2 tablespoons raisins; ½ cup/40 g chopped fresh dill weed; ½ cup/40 g chopped fresh parsley; ½ teaspoon fine sea salt; 2 tablespoons oil; ½ teaspoon turmeric

Preparation info

Makes 10 meatballs, serves
4 to 6

Difficulty
Medium
Ready in
3 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I adapted this recipe from one by Farangis Shahab, our host and the mother of our guide. We cooked the meatballs in the broth on a stovetop, but I much prefer cooking them in the oven, as here.

Ingredients

meat paste

1 cup/200 g dried chickpeas, soaked overnight in water with ½ teaspoon

Method

For the paste: Place the chickpeas in a medium saucepan with 6 cups/1.4l water and cook over medium heat for 55 minutes. Drain (without rinsing) and set aside to allow to cool. (If using canned chickpeas, omit this step, drain and add in step 3).
Meanwhile, in another saucepan, combine the rice and another 6 cups/1.4l water and cook for 10 minutes over high

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Ingredients

meat paste

Method

Part of