Kofteh Rizeh Morgh (کوفته ریزه مرغ) — Persian Spiced Chicken Meatballs in Light Saffron-Tomato Broth

• 1⅓ lbGround chicken (93% lean) (Prefer thigh-heavy grind for juicier koofteh)
• 6⅓ ozOnion, grated (juice squeezed out) (About 1 large onion)
• 10 gGarlic, finely grated (About 3 cloves)
• 1⅝ ozBreadcrumbs (Fine, plain breadcrumbs)
• 1Egg (Large)
• 20 gParsley, finely chopped (About 1/2 bunch)
• 10 gSalt (About 1 3/4 tsp fine salt)
• 1 tspBlack pepper, ground
• 2 tspTurmeric, ground
• 1½ tspCumin, ground
• ¼ tspCinnamon, ground (Optional but traditional in many homes)
• 1 tbspNeutral oil (Such as grapeseed or sunflower)
• 4¼ ozOnion, finely diced (About 1 medium onion)
• 1.1 ozTomato paste (About 2 tbsp)
• 3⅜ cupChicken stock (low-sodium)
• ¼ tspSaffron threads, crushed (Bloom in hot water for best aroma)
• ¼ cupHot water (for blooming saffron)
• 1 tbspLemon juice (About 1 tbsp)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 60 ml hot water. Let it steep for 10 minutes so the color and aroma fully develop while you prepare everything else.

2. 2

   Grate the onion for the meatballs, then squeeze it firmly to remove excess juice. This keeps the mixture from turning loose and helps the koofteh hold their shape during simmering.

3. 3

   In a large bowl, combine ground chicken, squeezed grated onion, grated garlic, breadcrumbs, egg, parsley, salt, black pepper, turmeric, cumin, and cinnamon. Mix vigorously for 2–3 minutes until the mixture becomes sticky and cohesive, which gives the meatballs a tender yet bouncy texture.

4. 4

   Wet your hands lightly with water and roll the mixture into small meatballs, about 18–20 g each (roughly 3 cm wide). Place them on a tray in a single layer, then refrigerate for 10 minutes to firm up so they simmer without breaking.

5. 5

   Start the broth by heating 1 tbsp oil in a wide pot over medium heat. Add the diced onion and cook for 6–8 minutes until soft and lightly golden, stirring often so it sweetens without burning.

6. 6

   Stir in the tomato paste and 1 tsp turmeric and cook for 1 minute to remove the raw taste. Pour in the chicken stock, then add the bloomed saffron water, salt, and black pepper, and bring the pot to a gentle simmer.

7. 7

   Lower the heat so the broth is barely bubbling, then add the meatballs one by one. Do not stir for the first 5 minutes; instead, gently shake the pot so the koofteh set on the outside and keep their round shape.

8. 8

   Simmer uncovered for 18–22 minutes, turning the meatballs once halfway through with a spoon. The broth should stay at a gentle simmer, because a hard boil can make chicken koofteh tough and cause them to crack.

9. 9

   Stir in the lemon juice and simmer 2 more minutes to brighten the flavors. Rest the pot off the heat for 5 minutes so the meatballs reabsorb a little broth and stay juicy when served.