Kofteh Rizeh Morgh (کوفته ریزه مرغ) — | Persian Spiced Chicken Meatballs

• 500 gGround chicken (thigh preferred) (Cold from the fridge for better binding)
• 180 gYellow onion (Grated on fine holes, then squeezed very dry)
• 12 gGarlic (Finely grated (about 3 medium cloves))
• 20 gFresh parsley (Finely chopped (leaves and tender stems))
• 45 gBreadcrumbs (Fine, unseasoned (about 1/2 cup))
• 1 largeEgg (About 50 g without shell)
• 8 gKosher salt (About 1 1/4 tsp; reduce to 6 g if using fine salt)
• 2 gBlack pepper (About 1 tsp, freshly ground)
• 3 gGround turmeric (About 1 1/2 tsp)
• 2 gGround cumin (About 1 tsp)
• 0.5 gGround cinnamon (About 1/4 tsp)
• 15 mlNeutral oil (About 1 tbsp (sunflower or canola))
• 30 gTomato paste (About 2 tbsp)
• 480 mlChicken stock (About 2 cups, low-sodium preferred)
• 0.2 gSaffron threads (About 1/4 tsp threads, bloomed)
• 30 mlHot water (About 2 tbsp, for blooming saffron)
• 15 mlLemon juice (About 1 tbsp, to finish)

Instructions

1. 1

   Grate the onion on the fine side of a box grater, then squeeze it firmly in a clean towel until very dry; measure 180 g after grating. In a bowl, combine ground chicken, onion, garlic, parsley, breadcrumbs, egg, salt, pepper, turmeric, cumin, and cinnamon. Mix 2–3 minutes until tacky and cohesive without overworking.

2. 2

   Cover the mixture and rest in the refrigerator for 20 minutes to hydrate the breadcrumbs and firm the fat, which helps the tiny koofteh hold their shape. Meanwhile, bloom saffron by grinding the threads lightly and stirring with 30 ml hot water; let stand 10 minutes until deeply colored and fragrant.

3. 3

   With damp hands, roll the mixture into 20–24 small meatballs, about 22–25 g each (roughly walnut-sized). Arrange on a tray in a single layer. If the mixture feels sticky, chill 5 more minutes; if it feels loose, knead 30 seconds more to develop binding from the proteins.

4. 4

   Set a wide sauté pan or shallow pot over medium heat. Add 15 ml oil, then stir in tomato paste and cook 2 minutes, pressing and stirring, until it darkens slightly and smells sweet rather than raw. Pour in the chicken stock, scraping the bottom, then add the bloomed saffron and bring to a gentle simmer.

5. 5

   Lower heat to medium-low so the sauce barely bubbles. Add meatballs one by one, leaving space between them. Cover and simmer 12 minutes, then uncover and gently shake the pan (do not stir vigorously) and simmer 8–10 minutes more until meatballs reach 74°C/165°F internally and the sauce lightly thickens.

6. 6

   Turn off the heat and stir in 15 ml lemon juice. Rest 5 minutes, covered, to let the meatballs reabsorb juices and the sauce settle. Taste the sauce and adjust with up to 1 g more salt if needed. Serve hot with plenty of sauce spooned over rice or bread.