Kufteh Number One

Name: Kufteh Number One
Cuisine: Iran
Ingredients: salt and pepper; 3 litres good chicken stock (use the bones from your poussin); 2 kg minced lamb (or beef); 2 kg minced lamb (or beef); 200 g (raw weight) pudding rice, cooked and cooled; 200 g (raw weight) yellow split peas, well cooked, drained and cooled; 2 teaspoons ground cinnamon; 2 teaspoons ground turmeric; 1 red pepper, finely chopped; 1 teaspoon ground turmeric; 1 tablespoons tomato purée; 1 tin tomato concasse; 1 tablespoon Persepolis patent piquant tomato sauce (or just add an extra spoon of purée); 450 ml bottle sour grape juice (or just add ½ litre extra stock and the juice of 2 lemons); 450 ml bottle sour grape juice (or just add ½ litre extra stock and the juice of 2 lemons); salt and pepper; a small chicken or poussin, boned (ask your butcher to do this for you, but keep the bones for stock) stuffed, glazed and cooked in the Persepolitan manner (but skip the potatoes); a small chicken or poussin, boned (ask your butcher to do this for you, but keep the bones for stock) stuffed, glazed and cooked in the Persepolitan manner (but skip the potatoes); a small chicken or poussin, boned (ask your butcher to do this for you, but keep the bones for stock) stuffed, glazed and cooked in the Persepolitan manner (but skip the potatoes); 2 chopped onions; a small chicken or poussin, boned (ask your butcher to do this for you, but keep the bones for stock) stuffed, glazed and cooked in the Persepolitan manner (but skip the potatoes); ½ very hot red chilli (or 2 green chillis), chopped (optional); ½ very hot red chilli (or 2 green chillis), chopped (optional); 2 onions, finely chopped, fried and cooled; 2 eggs; 2 teaspoons dried tarragon; 2 teaspoons dried oregano; 1 teaspoon pepper; 1 teaspoon salt

Preparation info

To feed
4–5
people.

Difficulty
Complex

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

Ingredients

a small chicken or poussin, boned (ask your butcher to do this for you, but keep the bones for stock) stuffed, glazed and cooked in the Persepolitan manner (but skip the potatoes)

Asia
Iran
Starter
Main course
Spicy
Gluten-free

Method

Firstly, you need to make sure that your Persepolitan chicken is not only cooked, but cooled. You are going to wrap the meatball around it, you see. It is probably prudent to roast it a day in advance.

Now, make the sauce by frying the onions, chillis and pepper in a little butter, adding the