Kufta Bozbash (Küftə-Bozbash) — Giant Meatballs in Chickpea Broth

• 220 gdried chickpeas (soaked 10–12 hours, then drained)
• 300 glamb shoulder, boneless (cut into 3 cm pieces)
• 1800 mlwater
• 200 gyellow onion (finely diced)
• 20 gunsalted butter
• 1.5 tspturmeric
• 20 gtomato paste
• 450 gpotatoes (peeled, cut into 4 cm chunks)
• 60 gdried apricots (preferably tart; halved)
• 120 gchestnuts, cooked and peeled (whole)
• 10 gfine sea salt
• 0.75 tspblack pepper
• 650 gground lamb
• 60 gshort-grain rice (rinsed and soaked 20 minutes, then drained)
• 25 gfresh cilantro (finely chopped)
• 15 gfresh dill (finely chopped)
• 8 gfresh mint (finely chopped)
• 1egg
• 6dried plum (prune) (pitted)
• 0.25 tspsaffron threads (bloomed in 30 ml hot water)
• 20 gfresh parsley (chopped)

Instructions

1. 1

   Soak the chickpeas in plenty of water for 10–12 hours, then drain and rinse well. This step ensures the chickpeas cook evenly and keeps the broth clean and sweet.

2. 2

   In a heavy pot, melt the butter over medium heat and add the diced onion. Cook for 8–10 minutes until translucent and lightly golden, stirring often so it does not scorch.

3. 3

   Stir in the turmeric and tomato paste and cook for 60–90 seconds to remove the raw taste. Add the lamb shoulder pieces and cook for 4–5 minutes, turning to lightly sear all sides.

4. 4

   Add the soaked chickpeas, water, salt, and black pepper, then bring to a gentle boil. Reduce to a steady simmer, partially cover, and cook for 45 minutes while skimming any foam for a clear broth.

5. 5

   While the broth simmers, make the kufta mixture by combining ground lamb, drained rice, grated-and-squeezed onion, cilantro, dill, mint, salt, pepper, turmeric, and the egg. Knead firmly for 3–4 minutes until the mixture becomes sticky and cohesive, which helps the meatballs hold together in the soup.

6. 6

   Divide the mixture into 6 equal portions (about 140–150 g each) and shape each into a large ball with wet hands. Press a pitted prune into the center of each ball and seal the meat around it completely so the prune stays enclosed during simmering.

7. 7

   Once the chickpeas have simmered 45 minutes, add the potato chunks, dried apricots, and cooked chestnuts to the pot. Simmer for 10 minutes so the potatoes begin to soften and the fruit perfumes the broth.

8. 8

   Lower the heat so the broth is barely bubbling, then gently lower the kufta into the pot one by one. Do not stir for the first 8 minutes; instead, nudge the pot occasionally so the meatballs set without breaking.

9. 9

   Continue simmering for 25–30 minutes until the rice inside the kufta is tender and the meat is fully cooked. If the broth reduces too much, add 150 ml hot water and keep the simmer gentle to avoid cracking the meatballs.

10. 10

    Stir in the bloomed saffron water and simmer for 2 minutes to fragrance the soup. Turn off the heat, sprinkle in the chopped parsley, and rest the pot covered for 10 minutes so the flavors round out before serving.