Koofteh Rusi (کوفته روسی) — Persian Russian-Style Herb & Potato Kofta

• 600 gYukon Gold potatoes, peeled and quartered (about 3 medium; for the kofta mixture)
• 450 gGround beef (85–90% lean) or ground lamb (chilled)
• 200 gYellow onion, finely diced (about 1 large)
• 30 mlNeutral oil (sunflower/canola) (for frying onions)
• 30 gFresh parsley leaves, finely chopped (about 1 packed cup)
• 20 gFresh cilantro leaves, finely chopped (about 3/4 packed cup)
• 1 largeEgg (for binding the kofta mixture)
• 20 gTomato paste (about 1 tablespoon; for color and savoriness)
• 10 gFine sea salt (about 1 3/4 teaspoons)
• 2 gBlack pepper, ground (about 1 teaspoon)
• 2 gGround turmeric (about 1 teaspoon)
• 50 gDried barberries (rinsed, drained well)
• 60 gWalnuts, finely chopped (toasted for deeper flavor (optional))
• 4 gSugar (about 1 teaspoon; balances barberry tartness)
• 2 largeEggs (beaten with 15 ml water for dredging)
• 120 gBreadcrumbs (fine, plain; add more if needed)
• 60 gAll-purpose flour (for first dredge)

Instructions

1. 1

   Cook the potatoes: place potatoes in a pot, cover with cold water by 3 cm, and add 5 g of the measured salt (reserve the rest). Bring to a boil, then simmer 15–18 minutes until a knife slides in easily. Drain well, return to the hot pot 2 minutes to steam-dry, then mash until smooth and cool 10 minutes.

2. 2

   Make piaz dagh (fried onions): heat 30 ml oil in a skillet over medium heat (about 175°C surface temperature). Add diced onion and cook 10–12 minutes, stirring often, until deep golden and sweet, not burnt. Transfer to a plate to cool 5 minutes. This onion oil and caramelization are key to the kofta’s aroma.

3. 3

   Prepare the filling: in a small pan over medium-low heat, warm 10 ml oil. Add barberries and sugar and stir 60–90 seconds just until glossy and fragrant; do not brown. Off heat, mix in chopped walnuts. Spread on a plate to cool completely so the filling stays distinct and does not soften the kofta mixture.

4. 4

   Mix the kofta base: in a large bowl combine ground meat, mashed potatoes, fried onions, parsley, cilantro, 1 egg, tomato paste, remaining 5 g salt, black pepper, and turmeric. Knead vigorously by hand 3–4 minutes until the mixture becomes cohesive and slightly tacky; this develops a springy texture that holds its shape.

5. 5

   Chill and portion: cover the bowl and refrigerate 15 minutes to firm the mixture for shaping. Divide into 12 equal portions (about 95–100 g each). Keep a small bowl of cool water nearby to wet your hands lightly; this prevents sticking without adding extra flour that can make the kofta dense.

6. 6

   Stuff and shape: flatten one portion into a 10–11 cm disk in your palm. Place 1 heaped teaspoon (about 10 g) barberry-walnut filling in the center, then fold edges up and seal completely. Roll into an oval croquette about 8 cm long. Repeat, ensuring no gaps or cracks where filling could leak during frying.

7. 7

   Bread the kofta: set up three bowls—flour, beaten eggs with 15 ml water, and breadcrumbs. Coat each croquette in flour (tap off excess), dip in egg, then press into breadcrumbs to fully cover. Place on a tray and rest 10 minutes at room temperature; this helps the coating adhere and fry evenly.

8. 8

   Shallow-fry: heat 120 ml oil in a wide skillet over medium heat until 175°C. Fry in 2 batches, 4–5 minutes per side (8–10 minutes total), turning gently with tongs, until deeply golden and the center reaches 70°C. Drain on a rack 3 minutes (not paper only) to keep the crust crisp.