Kufteh Holoo (کوفته هلو) — Persian Peach-Style Meatballs

• 220 gYellow onion (1 large onion, finely grated; squeeze out excess juice and reserve 2 tbsp onion juice for the broth)
• 600 gGround beef (85% lean) (or a mix of beef and lamb)
• 35 gChickpea flour (about 1/3 cup; helps bind and keeps the meatballs tender)
• 120 gCarrot (1 medium carrot, finely grated)
• 20 gFresh dill (finely chopped (about 1/2 cup loosely packed))
• 15 gFresh basil (finely chopped (about 1/2 cup loosely packed))
• 2 tspDried mint (crushed between fingers)
• 1.5 tspTurmeric
• 2 tspFine sea salt
• 1 tspBlack pepper (freshly ground)
• 90 gRaisins (golden or dark; soak in hot water 10 minutes, then drain well)
• 15 gUnsalted butter (for sautéing the raisins)
• 0.5 tspGround cinnamon
• 2 tbspNeutral oil (such as grapeseed or sunflower)
• 1 tbspTomato paste (optional but adds color and depth)
• 900 mlChicken stock (or water; low-sodium preferred)
• 0.25 tspSaffron threads (bloomed in 2 tbsp hot water for 10 minutes)
• 3 tbspLemon juice (freshly squeezed, plus more to taste)
• 1 tspGranulated sugar (balances the lemon; optional)

Instructions

1. 1

   Soak the raisins in hot water for 10 minutes, then drain thoroughly and pat dry so they do not steam inside the meatballs. Meanwhile, grate the onion for the meat mixture and squeeze it firmly; reserve 2 tablespoons of the onion juice for the broth and keep the squeezed onion pulp.

2. 2

   Make the filling: melt the butter in a small skillet over medium heat. Add the drained raisins and cook 2–3 minutes until plump and glossy. Stir in the cinnamon for 10 seconds, then transfer to a plate to cool completely (warm filling can soften the meat mixture and make shaping difficult).

3. 3

   Prepare the meatball mixture: in a large bowl combine ground beef, squeezed grated onion, chickpea flour, grated carrot, chopped dill, chopped basil, dried mint, turmeric, salt, and black pepper. Knead vigorously by hand for 5–7 minutes until sticky and cohesive; cover and chill 20 minutes.

4. 4

   Shape and fill: lightly wet your hands. Divide the meat mixture into 12 equal portions (about 75–80 g each). Flatten one portion into a thick disc, place 1 heaped teaspoon of raisin filling in the center, then seal and roll into an oval ‘peach’ shape. Repeat and keep covered.

5. 5

   Start the broth: in a wide pot or deep sauté pan, heat the oil over medium heat. Add the diced onion and cook 8–10 minutes until soft and lightly golden. Stir in tomato paste (if using) and turmeric; cook 1 minute to remove raw taste, then add stock and bring to a gentle simmer.

6. 6

   Season the broth: add the reserved 2 tablespoons onion juice, bloomed saffron with its liquid, lemon juice, sugar (if using), salt, and black pepper. Keep the heat at a low simmer (small bubbles). A rolling boil can break the meatballs, so adjust the flame before adding them.

7. 7

   Cook the meatballs: lower the shaped meatballs into the simmering broth one by one, spacing them apart. Do not stir for the first 10 minutes; instead, gently shake the pot occasionally. Cover partially and simmer 30–35 minutes, turning the meatballs carefully once halfway through.

8. 8

   Finish and serve: taste the broth and adjust with up to 1 tablespoon extra lemon juice or a small pinch more salt. Simmer uncovered 5 minutes to slightly concentrate the sauce. Rest off heat 10 minutes so the meatballs firm up. Serve hot with broth spooned over.