Kufteh Sabzi (کوفته سبزی) — Persian Herb Meatballs in Broth

• 120 gDried chickpeas (soaked 8–12 hours, drained)
• 1500 mlWater (divided for boiling chickpeas and broth)
• 90 gBasmati rice (rinsed until water runs mostly clear)
• 450 gYellow onions (2 large; 350 g grated for meatball mixture, 100 g finely diced for broth)
• 700 gGround meat (80–85% lean beef or lamb)
• 80 gFresh parsley (finely chopped)
• 50 gFresh cilantro (finely chopped)
• 25 gFresh dill (finely chopped)
• 20 gFresh chives (finely chopped)
• 15 gFresh fenugreek leaves (finely chopped)
• 14 gSalt (about 2 1/2 tsp, divided)
• 4 gTurmeric (about 2 tsp, divided)
• 2 gBlack pepper (about 1 tsp, divided)
• 90 gSultana raisins (rinsed; soak in warm water 10 minutes, then drain)

Instructions

1. 1

   Soak the chickpeas in plenty of cool water for 8–12 hours, then drain. In a pot, add chickpeas and 900 ml water and bring to a boil. Reduce to a steady simmer and cook 45–60 minutes until tender. Drain well and cool 10 minutes so they do not steam the meat mixture.

2. 2

   Cook the rice to help it bind the meatballs. Add rinsed basmati rice to a small saucepan with 250 ml water and 2 g salt. Bring to a boil, cover, and cook on low for 10 minutes. Rest off heat 10 minutes, then fluff and spread on a plate to cool completely.

3. 3

   Prepare the herb medley. Wash, dry, and finely chop parsley, cilantro, dill, chives, and fenugreek leaves. Keep the herbs very fine so the meatballs hold together. Set aside 5 minutes to let excess surface moisture evaporate; wet herbs can weaken the mixture.

4. 4

   Make the meatball mixture. In a large bowl, combine ground meat, grated onion (350 g), cooked rice, cooked chickpeas, chopped herbs, 10 g salt, 3 g turmeric, and 1.5 g black pepper. Knead vigorously by hand for 8–10 minutes until the mixture becomes sticky and cohesive.

5. 5

   Shape and stuff. Divide the mixture into 6 equal portions (about 190–200 g each). Flatten one portion in your palm, place 15 g drained sultana raisins in the center, then gather and seal the meat around them. Roll firmly between your hands for 30–45 seconds to remove cracks.

6. 6

   Start the broth. In a wide pot (at least 5–6 liters), combine 350 ml water, diced onion (100 g), remaining 4 g salt, 1 g turmeric, and 0.5 g black pepper. Bring to a gentle boil over medium heat, then reduce to a low simmer for 5 minutes to soften the onion.

7. 7

   Simmer the meatballs carefully. Add the meatballs one by one, leaving space between them. Add the remaining water (about 350 ml) to reach a shallow simmering level; the liquid should come halfway up the meatballs. Cover partially and simmer very gently 45–55 minutes, turning once at 25 minutes.

8. 8

   Finish and serve. The meatballs are done when the broth is fragrant and lightly thickened and the centers reach 71°C/160°F. Rest the pot off heat, covered, for 10 minutes so the meatballs set. Serve each meatball with broth ladled over and extra raisins from the center if desired.