Koofteh (Persian Meatballs)

Koofteh is a classic Persian comfort dish made with hearty meatballs simmered in a rich tomato base with potatoes and tomatoes.

A dish of koofteh nestled in a rich and vibrant red tomato sauce, beautifully presented in a white scalloped bowl.

In Persian cooking, koofteh has many regional variations, but at its core it’s a dish built around simplicity and balance - protein, rice, legumes, and fresh herbs all coming together in one pot. Each family has their own version, and no two koofteh recipes are exactly the same.

What makes this dish so special is the generous amount of fresh herbs. Cilantro, parsley, basil, and green onion are mixed directly into the meat mixture, and as it cooks, they release their aroma into every bite. You can really taste the herbs throughout the koofteh, not just as a background flavor but as something bright and fresh in every bite.

The texture is just as important as the flavor. The combination of basmati rice and soaked split peas gives the meatballs a soft, almost tender bite, while still holding their shape as they simmer slowly in the tomato broth. The broth itself becomes rich and slightly tangy from the tomato paste, soaking into the potatoes and tomatoes as everything cooks together.

This is one of those dishes that fills the kitchen with warmth as it simmers. It’s simple in ingredients, but layered in flavor, and always best served family-style with pita bread to soak up the sauce.

A gloved hand mixes a colorful blend of rice, lentils, herbs, and minced meat in a metal bowl, preparing a traditional koofteh dish.

Koofteh Ingredients

For the Meatballs:

• 1 pound ground beef

• 1 egg

• 1/2 cup Yellow Split Peas (soaked overnight)

• 1 cup Basmati Rice rinsed until water runs a bit clearer

• 1 handful Cilantro

• 1 handful Parsley

• 1 handful Basil

• 1 handful Green Onion

• 1/2 Onion finely diced

• 1 teaspoon Turmeric Powder divided

• 3 teaspoons Sea Salt divided

• 1 teaspoons Black Pepper divided

For the Tomato base:

• 3 tablespoon Tomato Paste tablespoons

• 1/2 cup of chopped onion

• 1/4cup of chopped shallots

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 1 Russet Potatoes cut into square chunks

• 2 medium Tomatoes cut in half

• 2 cups of water

  
  

Serve with

• Pita bread

  
  

Koofteh Instructions

1. Prepare the split peas and rice:

   Soak the split peas overnight until softened. Rinse the basmati rice until the water runs clear. Bring a pot of water to a boil and cook the rice over medium heat for 6–8 minutes, until parboiled. Drain and set aside.

   
   

2. Make the meatball mixture:

   In a large bowl, combine ground beef, egg, soaked split peas, rice, cilantro, parsley, basil, green onion, and finely diced onion. Add half of the turmeric, salt, and black pepper.

   
   

   Mix thoroughly using your hands until everything is well combined and holds together.

3. Shape the koofteh:

   Form the mixture into large, round meatballs. Set aside.

   
   

4. Prepare the tomato base:

   In a large pot, sauté chopped onion and shallots with a little oil until soft. Add tomato paste and cook for a few minutes until deepened in color and fragrant.

   
   

   Stir in salt, black pepper, remaining turmeric, and water. Bring to a gentle simmer.

5. Add vegetables and koofteh:

   Add the potatoes and halved tomatoes into the broth. Carefully place the meatballs into the pot.

   
   

   Cover partially and let simmer on low heat until the meatballs are fully cooked and tender, and the potatoes are soft, about 45–60 minutes.

6. Serve:

   Serve warm with pita bread, making sure to spoon plenty of the tomato broth over the koofteh.

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Final Thoughts

Koofteh is one of those dishes that brings everything together in one pot — protein, herbs, rice, and vegetables all simmered in a rich tomato broth. It’s comforting, hearty, and perfect for sharing at the table.

Serve it warm, family-style, and enjoy every bite with fresh pita.