Kofta Tarkhan (کوفته ترخون) — Persian Tarragon-Stuffed Meatballs in Saffron Tomato Broth

• 700 gGround lamb (or ground beef, 15% fat) (Lamb is more traditional in many Azerbaijani-style kofta)
• 220 gCooked basmati rice (Fully cooled; about 1 1/4 cups cooked)
• 2Large egg (Helps bind and prevent cracking)
• 35 gFresh tarragon leaves, finely chopped (About 1 packed cup leaves)
• 180 gYellow onion, grated (Squeeze lightly to remove excess liquid)
• 10 gFine salt (About 1 3/4 tsp)
• 1 tspBlack pepper, ground
• 1 tspTurmeric, ground
• 30 mlVegetable oil (About 2 tbsp)
• 80 gCrispy fried onions (piaz dagh) (Homemade or store-bought)
• 70 gWalnuts, chopped (Chop to pea-size so the center stays cohesive)
• 60 gTomato paste (About 4 tbsp)
• 900 mlWater (Add 100 ml more if you prefer extra broth)
• 30 mlBloomed saffron (saffron threads steeped in hot water) (Made from 0.2 g saffron + 30 ml hot water)
• 10 gFresh tarragon leaves (Torn or roughly chopped)

Instructions

1. 1

   Prepare the saffron by grinding the threads and steeping them in 30 ml hot water for 10 minutes. Keep it covered so the aroma stays trapped, then set it aside until the broth is ready.

2. 2

   Make the filling by mixing the crispy fried onions and chopped walnuts in a small bowl until evenly combined. Press the mixture firmly with a spoon so it clumps slightly; this helps it stay centered inside the kofta.

3. 3

   In a large bowl, combine the ground meat, cooled cooked rice, eggs, chopped tarragon, grated onion, salt, pepper, and turmeric. Knead vigorously for 4–5 minutes until the mixture becomes sticky and cohesive; this protein development is what prevents the meatballs from falling apart.

4. 4

   Divide the kofta mixture into 6 equal portions (about 190–200 g each) and keep your hands lightly wet to reduce sticking. Flatten one portion in your palm, place about 1 heaped tablespoon of the walnut-onion filling in the center, then wrap and seal the meat around it completely with no cracks.

5. 5

   Shape each kofta into a smooth, compact ball and gently compress it to remove air pockets. Place the formed kofta on a tray, then refrigerate for 15 minutes so the surface firms up before simmering.

6. 6

   Build the broth in a wide pot by heating the vegetable oil over medium heat. Add the tomato paste and fry it for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

7. 7

   Pour in the water and whisk well to dissolve the tomato paste completely, then add the broth salt. Bring the liquid to a gentle boil, then reduce to a steady simmer; the surface should barely bubble, because a hard boil can crack the kofta.

8. 8

   Lower the chilled kofta into the simmering broth one by one, leaving space between them so they do not bump and break. Cover the pot partially and simmer for 40 minutes, gently shaking the pot occasionally instead of stirring directly.

9. 9

   Add the bloomed saffron to the pot and simmer for 10 more minutes so the broth turns golden and aromatic. Spoon broth over the tops of the kofta a few times; this helps them cook evenly without flipping.

10. 10

    Turn off the heat and rest the pot, covered, for 10 minutes so the kofta set and the filling stays juicy. Finish with the remaining fresh tarragon, then serve each kofta with a ladle of saffron-tomato broth.