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

• 600 gPotatoes, peeled and cut into chunks
• 450 gGround beef (85–90% lean) or ground lamb (Beef is classic; lamb gives a richer flavor.)
• 40 gFresh parsley, finely chopped
• 25 gFresh cilantro, finely chopped
• 150 gOnion, finely grated (Squeeze out excess juice to prevent a loose mixture.)
• 60 gFried onions (piaz dagh) (Store-bought or homemade; chop if strands are long.)
• 1Egg
• 60 gBreadcrumbs (Fine breadcrumbs bind best.)
• 30 gTomato paste (Adds color and a subtle sweet-tart depth.)
• 8 gSalt
• 1 tspBlack pepper, ground
• 1 tspTurmeric, ground
• 35 gDried barberries (zereshk)
• 50 gWalnuts, finely chopped
• 10 gButter (For blooming the barberries; use oil if preferred.)
• 4 gSugar (Balances barberry tartness without making it sweet.)
• 2Eggs, beaten
• 300 mlNeutral frying oil (sunflower or canola) (For shallow-frying in a wide skillet.)

Instructions

1. 1

   Boil the potatoes in salted water until completely tender, about 15–18 minutes depending on size. Drain well, then return them to the hot pot for 60 seconds to evaporate surface moisture so the kofta base stays firm.

2. 2

   Mash the potatoes until smooth and let them cool for 10 minutes so they do not melt the fat in the meat mixture. While they cool, grate the onion and squeeze it firmly in your hands or a cloth to remove excess liquid.

3. 3

   Make the filling by rinsing the barberries quickly in a fine strainer and shaking off water. Melt the butter in a small pan over medium-low heat, add barberries and sugar, and sauté for 60–90 seconds; stir in the walnuts and remove from heat so the nuts stay crunchy.

4. 4

   In a large bowl, combine mashed potatoes, ground meat, chopped parsley and cilantro, grated onion, piaz dagh, 1 egg, 60 g breadcrumbs, tomato paste, salt, pepper, and turmeric. Mix vigorously for 2–3 minutes until the mixture becomes cohesive and slightly sticky, which helps the koftas hold their shape when stuffed.

5. 5

   Divide the mixture into 6 equal portions (about 210–220 g each) and keep a small bowl of water nearby for damp hands. Flatten one portion into a thick disk, place about 1 heaped tablespoon of the barberry-walnut filling in the center, then wrap and seal carefully so no filling is exposed.

6. 6

   Shape each kofta into an oval or round patty about 2.5–3 cm thick, pressing firmly to remove air pockets. Place them on a tray and chill for 10 minutes, which makes breading cleaner and frying safer.

7. 7

   Set up a breading station with beaten eggs in one bowl and 120 g breadcrumbs in another. Dip each kofta in egg, let excess drip for a few seconds, then coat thoroughly in breadcrumbs and press gently so the crust adheres evenly.

8. 8

   Heat the oil in a wide skillet to about 175°C; the oil should shimmer and a breadcrumb should sizzle immediately. Fry the koftas in batches for 4–5 minutes per side until deeply golden, adjusting heat so they brown steadily without burning.

9. 9

   Transfer fried koftas to a rack or paper-lined tray and rest for 5 minutes so juices redistribute and the crust sets. Serve warm, slicing one open to show the barberry-walnut center for the classic Koofteh Rusi presentation.