Koofteh-ye Sooya (کوفته سویا) — Persian Soy & Vegetable Koofteh in Tomato Broth

• 200 gDried soybeans (soaked overnight and drained)
• 200 gPotato (peeled, cut into 2 cm cubes)
• 120 gCarrot (peeled, cut into 1 cm cubes)
• 150 gZucchini (cut into 1 cm cubes)
• 180 gMushrooms (finely chopped)
• 150 gOnion (grated on the fine side; squeeze out excess juice)
• 12 gGarlic (finely grated or minced)
• 60 gEgg white (from about 2 large eggs)
• 35 gWhole wheat flour (plus extra for dusting hands if needed)
• 80 mlMilk (room temperature)
• 1 tspGround turmeric
• 1 tspGround cumin
• 1 tspDried mint (rubbed between fingers to release aroma)
• 1.5 tspFine sea salt
• 0.5 tspBlack pepper
• 2 tbspNeutral oil (such as sunflower or canola)
• 10 gFresh ginger (finely grated)
• 30 gTomato paste
• 400 gCrushed tomatoes (canned)
• 600 mlVegetable stock (low-sodium preferred)
• 0.25 tspGround cinnamon (optional but traditional-leaning warmth)
• 1 tbspLemon juice (added at the end)

Instructions

1. 1

   Soak the dried soybeans in plenty of cold water for 12–16 hours at room temperature or in the refrigerator. Drain and rinse well. Simmer in fresh water for 45–55 minutes until fully tender, then drain thoroughly and cool for 10 minutes so excess steam evaporates (this helps the koofteh hold together).

2. 2

   Cook the potato cubes in lightly salted boiling water for 10–12 minutes until just tender, then drain and let them steam-dry for 5 minutes. In a skillet over medium heat, sauté the chopped mushrooms in a dry pan for 6–8 minutes until their moisture evaporates; remove to cool so the mixture stays firm.

3. 3

   In a food processor, pulse the cooked soybeans 10–15 times to a coarse mince (not a smooth paste). Transfer to a bowl. Add the grated onion (well-squeezed), garlic, egg white, milk, whole wheat flour, turmeric, cumin, dried mint, salt, and pepper. Fold in the cooked potato, carrot, zucchini, and cooled mushrooms.

4. 4

   Chill the koofteh mixture for 20 minutes to firm up. With slightly wet hands, shape 8 koofteh (about 95–105 g each), pressing firmly so they are compact. If the mixture feels sticky, dust your palms lightly with whole wheat flour. Place the shaped koofteh on a tray and refrigerate while you start the broth.

5. 5

   Make the broth: in a wide pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cook for 8–10 minutes until golden. Stir in garlic and grated ginger for 30 seconds. Add tomato paste and cook 2 minutes, stirring, until it darkens slightly and smells sweet. This step deepens the sauce.

6. 6

   Add crushed tomatoes, vegetable stock, turmeric, cinnamon (if using), and salt. Bring to a gentle boil, then reduce to a steady simmer. Carefully lower the koofteh into the broth, spacing them apart. Cover partially and simmer 25–30 minutes on low, turning once halfway, keeping bubbles gentle to prevent breaking.

7. 7

   Uncover and simmer 5 more minutes to slightly thicken the broth. Taste and adjust salt; stir in lemon juice off the heat for brightness. Rest the pot, covered, for 10 minutes so the koofteh set and absorb flavor. Serve hot with plenty of broth spooned over each portion.