Koofteh Havij (کوفته هویج) — Persian Carrot Meatballs in Saffron-Tomato Broth

• 60 gBasmati rice, uncooked (Rinsed well)
• 80 gYellow split peas, dry (Picked over and rinsed)
• 350 gCarrots (Peeled and finely grated)
• 180 gYellow onion (Grated, then squeezed to remove excess juice)
• 450 gGround beef (85% lean) or ground lamb (Beef is classic for a lighter koofteh; lamb is richer)
• 30 gFresh parsley (Finely chopped)
• 10 gFresh mint (Finely chopped)
• 1Egg (Large)
• 10 gSalt (About 1 3/4 tsp fine salt)
• 1 tspBlack pepper (Freshly ground)
• 1 tspTurmeric (Optional but traditional)
• 2 tbspVegetable oil (Or neutral oil)
• 30 gTomato paste (About 2 tbsp)
• 0.25 tspSaffron threads (Bloomed in hot water)
• 60 mlHot water (To bloom the saffron)
• 900 mlWater (For simmering)
• 15 mlLemon juice (About 1 tbsp, added at the end)

Instructions

1. 1

   Cook the split peas and rice separately so they bind the koofteh without turning mushy. Simmer the yellow split peas in plenty of water for 25–30 minutes until tender but intact, then drain well and cool. Simmer the rinsed rice in water for 8–10 minutes until just al dente, drain, and let it steam-dry for 5 minutes so the mixture stays firm.

2. 2

   Prepare the vegetables and herbs with moisture control in mind. Finely grate the carrots and grate the onion, then squeeze the onion hard in a cloth or your hands to remove excess liquid. Chop parsley and mint very finely so they distribute evenly and don’t create weak spots that can crack during simmering.

3. 3

   Make the koofteh mixture and knead until sticky and cohesive. In a large bowl combine ground meat, cooked split peas, cooked rice, grated carrots, squeezed onion, parsley, mint, egg, salt, pepper, and the optional turmeric. Knead vigorously for 4–5 minutes until the mixture becomes tacky and holds together when you press a small ball between your palms.

4. 4

   Shape the meatballs and chill briefly for better structure. With wet hands, divide the mixture into 12 equal meatballs (about 95–100 g each) and roll firmly to eliminate air pockets. Place them on a tray and refrigerate for 15 minutes so the surface sets and they are less likely to split in the broth.

5. 5

   Build a fragrant saffron-tomato broth that will gently cook the koofteh. Bloom the saffron by crushing the threads and steeping them in 60 ml hot water for 10 minutes. In a wide pot, warm the oil over medium heat, sauté the diced onion for 8–10 minutes until golden, then stir in tomato paste and turmeric for 1–2 minutes until the paste darkens slightly and smells sweet.

6. 6

   Simmer the broth before adding the meatballs so the temperature is stable. Add 900 ml water, the bloomed saffron (with its liquid), salt, and black pepper, then bring to a gentle simmer. Reduce heat to low and keep the surface barely bubbling, because a hard boil can break koofteh apart.

7. 7

   Poach the meatballs gently and avoid stirring early. Lower the chilled meatballs into the simmering broth one by one, spacing them out so they don’t stick. Do not stir for the first 10 minutes; instead, gently shake the pot or spoon broth over the tops so the exterior sets without tearing.

8. 8

   Finish the simmer and balance the flavor at the end. Cover partially and simmer on very low heat for 45–50 minutes, occasionally basting with broth and turning the meatballs once after they feel firm. Stir in the lemon juice during the last 2 minutes, then rest the pot off heat for 10 minutes so the broth thickens slightly and the koofteh stay tender when served.