Sabzi Koofteh

Sabzi Koofteh translates roughly to “herb meatballs," and that’s exactly the magic here: bright fresh mint and peppery watercress folded into a beef-and-rice mixture so the meatballs taste green and herbaceous, not heavy. The split peas and rice get a brief partial cook first, which keeps them tender once everything simmers together.

These are not bite-sized. The recipe asks for palm-sized koofteh that poach gently in a turmeric and tomato broth, almost like dumplings in soup. Cooking them in the broth (rather than searing first) keeps the inside moist and lets the meatballs soak up the warm, slightly tangy liquid.

Serve the koofteh in shallow bowls with plenty of the broth ladled over, plus cool yogurt and sharp pickles on the side. The contrast between the rich broth, the herby meatballs, and the tart yogurt is what makes this dish such a Persian comfort classic.

Chef Tips

• Don’t skip the partial pre-cook of the rice and split peas, raw grains will swell and burst the meatballs apart in the broth.
• Wet your hands before shaping so the meatball surfaces stay smooth and don’t crack while poaching.
• Lower the heat once you drop the meatballs in, a violent boil will tear them. A bare simmer is what you want.
• Taste the broth for salt after the meatballs cook, they pull seasoning into themselves and the liquid often needs adjusting at the end.

Variations

• Swap beef for ground lamb for a more traditional Persian flavor.
• Stuff each meatball with a pitted prune or a couple of barberries for a sweet-tart surprise center.
• Add a pinch of saffron bloomed in hot water to the broth for fragrance and color.