Persian-Style Chicken Meatballs with Warm Spices (Kofteh Rizeh-e Morgh)

"**Origin & History**: Kofteh, the broad family of Persian meatballs, has roots stretching back centuries across Iran and the Caucasus, where ground meat was combined with aromatics and spices to create nourishing, economical dishes for both everyday meals and festive tables. Traditionally made with lamb or beef, kofteh evolved regionally based on availability, and the lighter chicken version—kofteh rizeh-e morgh—emerged as a more delicate, modern adaptation aligned with contemporary tastes for leaner proteins. **Comparison & Differentiation – Why This Version?**: Unlike heavier classical kofteh such as Tabrizi kofteh, which are large, stuffed, and often simmered in sauce, this refined version focuses on small, pan-fried meatballs with a tender interior. The use of minced chicken instead of red meat creates a subtler flavor canvas, allowing Persian spices—زردچوبه (turmeric), زیره (cumin), and a whisper of cinnamon—to shine without dominance. Breadcrumbs and finely squeezed onion ensure moisture without heaviness, making this a premium, balanced interpretation suitable for both mezze and main courses. **Sensory Experience & Pro Tips**: These meatballs emerge lightly crisp on the outside, yielding to a juicy, almost soufflé-like interior. Aromas of warm spice and sweet onion rise gently as they cook, finishing with a clean, savory mouthfeel. Serve them warm with saffron rice, flatbread, or a cool yogurt accompaniment accented with herbs for contrast."