I have been wanting to make this recipe for a while to post on MPK. Neither my mom or I had ever heard about Koofteh Somagh before I pointed it out to her in Ms. Montazami’s cookbook a while back. I happen to like Koofteh Berenji, Persian Meatballs with Rice, a lot and I find it to be a very satisfying dish. One of the reasons I was drawn to this recipe, besides the sour factor, was
the fact that it uses Somac, which in Persian cuisine is generally only served with Kabob.
I played around with the original recipe and this is my favorite version of it! These rice meatballs taste really good the day that they are made, but they taste even better the next day. I hope you will enjoy this recipe as much as we have!
Ingredients (makes 26 meatballs)
1lb ground beef
1/2 cup rice
1/2 cup split peas
2 medium onions
3 cloves garlic
1/2 cup chopped tarreh or chives
1 cup parsley, packed
1 cup dill
1 cup mint
1/4 cup tarragon
2 tbsp dried summer savory
1 tsp turmeric
3 tbsp sumac
1 1/2 tbsp olive oil
salt & pepper
Fine chop herbs.
I highly recommend using a mixer for this part of the recipe. It makes things much easier and helps with the elasticity of the Â mixture. Beat eggs, grated onion, minced garlic, salt, and pepper.
Small dice second onion and sautÃ© in olive oil until just golden. Add turmeric.
Add 2 tablespoons of Sumac and mix well.
Add 6 cups of water and season with 1 teaspoon of salt. Cover and bring to a simmer.
In the meantime using a 1 tablespoon scooper, scoop out meatballs and place on parchment paper.
When the broth comes to a simmer, add remaining tablespoon of sumac and adjust seasoning if needed. Then using two tablespoons gently drop each meatball in the pot.
Once all the meatballs are in, spoon the broth over the ones that are exposed. Cover and cook for 1 hour on medium heat. During the cooking time, make sure to baste the exposed meatballs a couple of times.
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