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Meat, Maghreb and Middle East

Kufteh tabrizi (Persian stuffed meatball in tomato broth)

Kufteh tabrizi is a giant Persian meatball made of beef, rice, and lentils, stuffed with a whole hard boiled egg, prunes, and walnuts, simmered in a turmeric spiced tomato broth. It serves 4, takes 1 hour 50 minutes, and rates as medium difficulty, mostly for sealing the meatball properly, at a cost of €3.00 per person. Success comes down to a well kneaded filling and a gentle, undisturbed simmer.

This Sunday, we're making kufteh tabrizi, a giant Persian meatball stuffed with prunes, walnuts, and egg, simmered in a tomato broth.

Kufteh tabrizi (Persian stuffed meatball in tomato broth)
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.00
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Kufteh tabrizi surprises you the moment you cut into it. Under the golden beef crust hides a soft center, a whole hard boiled egg, chewy prunes, and walnuts that add crunch. Rice and red lentils give the filling body without making it heavy, and the turmeric spiced tomato broth brings the acidity that balances the sweetness of the prunes.

This is a Sunday project, the kind of dish you take time to shape as a family before letting it simmer quietly. Kids love finding the hidden egg in the center of their slice, and adults appreciate a sweet and savory combination you don't often see in everyday cooking. Mon Chou suggests it for days when you feel like spending a bit more time in the kitchen than usual.

The ingredients

4 people

Butcher

  • Ground beef 500 g

Pantry

  • Round riceoften in the pantry 150 g
  • Red lentilsoften in the pantry 80 g
  • Pitted prunes 8
  • Walnut halves 40 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Turmericoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 1 bunch
  • Dill or fresh mint 1 bunch
  • Onion 2

Dairy

  • Eggs 5

Bakery

  • Bread 4 slices

Allergens Eggs, Tree nuts, Gluten

The step by step recipe

  1. Cook the rice and lentils in salted water, then drain and let cool. Hard boil 4 eggs. 20 min

    Lightly mash the rice and lentils, they help bind the filling.

  2. Knead the beef with the rice, lentils, chopped herbs, one grated onion, 1 egg, salt, and pepper.

    Knead for 5 minutes, the filling becomes elastic.

  3. Divide into 4 large balls, hollow out each one, stuff with a hard boiled egg, 2 prunes, and walnuts, then seal it back up.

    If you're not a fan of sweet and savory, just add the egg, it's just as good.

  4. Sauté a sliced onion with the turmeric, add the tomato paste, crushed tomatoes, 60 cl of water, salt, and pepper. 10 min

    Let the broth simmer gently before dropping in the meatballs.

  5. Gently lower the balls into the broth, cover, and cook without stirring. Serve with bread. 1 h

    Don't stir them, you risk breaking them, just shake the pot gently instead.

Our tips to get it right

  • Hard boil the eggs the day before if you want to save time, they're easier to peel once fully chilled.
  • Wet your hands with cold water before shaping the meatballs, the filling sticks less and seals more easily.
  • If a meatball cracks slightly while cooking, leave it alone, it often seals itself back up as it cools a little.

The variations

  • Swap the beef for ground lamb for a stronger flavor, common in some Iranian versions of this dish.
  • For a vegetarian version, replace the meat with red lentils and finely chopped mushrooms, the texture stays close to the original.
  • For busy weeknights with kids, shape 8 small meatballs instead of 4 large ones, cooking then only takes 35 minutes.

What to serve it with

  • Flatbread or fresh bread
  • Plain white rice
  • Plain yogurt or grated cucumber

Storage

Kufteh tabrizi keeps for 2 to 3 days in the refrigerator in a sealed container, meatballs and broth together. It freezes well for up to 2 months, thaw it in the refrigerator before reheating gently on the stovetop. Avoid the microwave, which dries out the meat.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape them the day before and keep them covered in the refrigerator. Just prepare the broth and drop them in right before serving.

What if I don't have red lentils?

You can replace them with the same amount of extra rice, the filling will just be a bit denser. The result still stays very close to a traditional kufteh.

How do you keep the meatball from falling apart while cooking?

Knead the filling for a long time until it turns elastic, then seal the meatball firmly by pressing the edges together. Also avoid stirring the pot, just give it a gentle shake instead.

Do kids usually like this dish?

Yes, they generally love discovering the hard boiled egg hidden in the center of their portion. If the sweet and savory prunes surprise them, you can simply leave them out of their serving.

How long does it take to make a kufteh tabrizi?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kufteh tabrizi?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kufteh tabrizi cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, tree nuts, gluten. Always check the labels of the products you buy.

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