Kufteh Reyhan (کوفته ریحان) — Persian Basil Meatballs in Tangy Tomato Sauce

• 70 gBasmati rice (rinsed well)
• 720 mlWater (for par-cooking rice and sauce as needed)
• 8 gKosher salt (divided)
• 500 gGround beef (80–85% lean for best texture)
• 180 gYellow onion (grated on the fine holes, then squeezed to remove excess juice)
• 60 gScallions (finely sliced (white and green parts))
• 12 gGarlic cloves (finely grated or minced)
• 60 gFresh basil leaves (finely chopped)
• 1 largeEgg (about 50 g without shell)
• 18 gChickpea flour (about 2 tablespoons, helps bind and tenderize)
• 2 gGround turmeric (about 1 teaspoon)
• 1 gGround black pepper (about 1/2 teaspoon)
• 30 mlVegetable oil (divided)
• 60 gTomato paste (about 4 tablespoons)
• 1 gGround cumin (about 1/2 teaspoon)
• 6 gGranulated sugar (about 1 1/2 teaspoons, balances acidity)
• 45 mlFresh lemon juice (about 3 tablespoons, added at the end)

Instructions

1. 1

   Par-cook the rice: bring 480 ml water to a boil in a small pot, then stir in the rinsed basmati rice and 3 g of the salt. Boil 6 minutes, until the grains are swollen but still firm. Drain well and spread on a plate to cool 10 minutes so it does not steam the meat mixture.

2. 2

   Make the meatball mixture: in a large bowl combine ground beef, squeezed grated onion, scallions, garlic, chopped basil, egg, chickpea flour, turmeric, black pepper, the cooled par-cooked rice, and the remaining 5 g salt. Mix vigorously by hand for 3–4 minutes until tacky and cohesive for tender, intact meatballs.

3. 3

   Shape and chill: lightly wet your hands and form 10–12 meatballs (about 65–75 g each). Place on a tray and refrigerate 15 minutes to firm. This short rest helps the chickpea flour and rice hydrate, reducing cracking when simmered in the sauce.

4. 4

   Build the tomato base: heat 20 ml vegetable oil in a wide pot or deep skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 30 seconds, just until fragrant.

5. 5

   Toast the tomato paste and spices: add tomato paste, turmeric, cumin, and sugar. Cook 2–3 minutes, stirring constantly, until the paste darkens slightly and smells sweet rather than raw. This step deepens flavor and prevents a metallic tomato taste in the finished sauce.

6. 6

   Simmer the sauce: pour in 600 ml water and bring to a gentle boil, then reduce to a steady simmer over medium-low. Cover and cook 10 minutes, stirring once or twice, until slightly thickened. Taste and adjust with a small splash of water if it seems too concentrated.

7. 7

   Cook the meatballs gently: reduce heat to low so the sauce barely bubbles. Add the chilled meatballs one by one, spacing them out. Drizzle the remaining 10 ml oil over the surface. Cover and simmer 25 minutes, turning the meatballs carefully once at minute 15 to cook evenly without breaking.

8. 8

   Finish with lemon and basil: uncover and simmer 5 minutes to thicken to a spoon-coating consistency. Turn off the heat and stir in the fresh lemon juice. Rest 5 minutes, then scatter torn basil on top. Serve hot with sauce spooned generously over each meatball.