Kerman-Style Kufteh Kermani Meatballs in Tomato Broth

Grind the soaked chickpeas and rice together until extremely fine, forming a thick, smooth paste. This step is key to achieving soft, cohesive meatballs.

Transfer the paste to a large bowl. Add the ground meat and eggs, then mix thoroughly with your hands until the mixture becomes uniform and elastic.

In a wide pot, heat the melted butter or oil over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Stir in the tomato paste and turmeric, cooking for 1–2 minutes until fragrant and well blended.

Pour in about 6 cups of water, season with salt and black pepper, and bring the broth to a gentle boil.

With lightly wet hands, shape the meat mixture into small, evenly sized meatballs.

Carefully lower the meatballs one by one into the simmering broth, ensuring they do not stick together.

Once the meatballs firm up, reduce the heat to low, cover the pot, and let them simmer gently until fully cooked, tender, and infused with the broth’s flavor.