Kufteh Kermani (کوفته کرمانی) — Kerman-Style Meatballs in Tomato Broth

• 180 gDried chickpeas (soaked 12 hours, drained)
• 120 gBasmati rice (rinsed; soak 30 minutes, drained)
• 220 gYellow onion (1 large; grated on fine holes, then squeezed well)
• 350 gGround beef (80–85% lean)
• 250 gGround lamb (or use all beef if preferred)
• 2 largeEggs (lightly beaten)
• 10 gSea salt (about 1 3/4 tsp, divided)
• 2 gBlack pepper (about 1 tsp)
• 30 mlVegetable oil (2 tbsp)
• 15 gButter (1 tbsp)
• 70 gTomato paste (about 4 tbsp)
• 3 gGround turmeric (about 1 1/2 tsp)
• 1200 mlWater (plus more as needed)

Instructions

1. 1

   Soak the chickpeas in plenty of cool water for 12 hours, then drain and rinse. Rinse the rice until the water runs mostly clear, then soak in cool water for 30 minutes and drain. These soaks help the chickpeas and rice grind smoothly, giving the meatballs their characteristic delicate texture.

2. 2

   Cook the soaked chickpeas in unsalted water until fully tender, 45–60 minutes at a steady simmer, then drain well and cool 10 minutes. Cook the soaked rice in boiling water until just tender, 8–10 minutes, then drain and rinse with cool water to stop cooking; drain very thoroughly.

3. 3

   Make the meatball base: in a food processor, pulse the cooked chickpeas and cooked rice together until very finely ground, scraping the bowl often, about 2–3 minutes total. Transfer to a large bowl. Add the grated-and-squeezed onion, ground beef, ground lamb, eggs, salt, and black pepper.

4. 4

   Knead the mixture vigorously by hand for 6–8 minutes until it becomes sticky and cohesive (this reduces cracking). Cover and rest in the refrigerator for 30 minutes to firm up. Meanwhile, prepare the broth so it is gently simmering before you shape the meatballs.

5. 5

   Build the tomato broth: heat vegetable oil and butter in a wide pot over medium heat. Add diced onion and sauté until soft and lightly golden, 8–10 minutes. Stir in tomato paste and cook, stirring constantly, 2–3 minutes until it darkens slightly. Add turmeric and stir 30 seconds to bloom.

6. 6

   Pour in 1200 ml water, whisking to dissolve the tomato paste. Bring to a gentle boil, then reduce to a steady simmer over medium-low heat. Season with the broth salt and black pepper. Keep the surface barely bubbling; a hard boil can break the meatballs once they go in.

7. 7

   Shape the meatballs with wet hands into 12 equal balls (about 85–95 g each). Smooth any cracks by rolling again. Slide them into the simmering broth one by one, spacing them apart. Do not stir for the first 10 minutes; instead, gently shake the pot to prevent sticking.

8. 8

   Simmer uncovered for 35–40 minutes over low heat, turning the meatballs once very carefully after 15 minutes using a spoon and a fork. If the broth reduces too quickly, add 100–200 ml hot water. The meatballs are done when firm and the broth tastes rounded and tomato-rich.

9. 9

   Rest off heat for 10 minutes to let the meatballs set and the broth thicken slightly. Taste and adjust salt and pepper. Serve 2 meatballs per person with plenty of broth. For best texture, ladle broth first, then place the meatballs on top to keep their surface intact.