🍽️Meatballs

Persian Peach-Style Meatballs with Raisins (Kufteh Holoo)

Name: Persian Peach-Style Meatballs with Raisins (Kufteh Holoo)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Meatballs
Ingredients: 1 kg ground meat; 300 g chickpea flour; 2 medium onions, finely grated; 4 carrots, finely grated; 2–3 tbsp raisins; 1 tbsp dried mint; Fresh dill, finely chopped; Fresh basil, finely chopped; 1 tbsp turmeric; 1 tbsp lemon juice; Oil, for frying; Salt, to taste

"Experience the legendary 'peach' meatballs of Shiraz, a delicate balance of savory herbs and sun-kissed raisins simmered to golden perfection."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 kg ground meat
300 g chickpea flour
2 medium onions, finely grated
4 carrots, finely grated
2–3 tbsp raisins
1 tbsp dried mint
Fresh dill, finely chopped
Fresh basil, finely chopped
1 tbsp turmeric
1 tbsp lemon juice
Oil, for frying
Salt, to taste

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Persian🌱 Middle Eastern⚡ Medium

❤️Health78%

😋Taste94%

🥳Joy90%

👨‍🍳Difficulty60/100

📜 The Story

Hailing from the city of Shiraz, Kufteh Holoo gets its name from 'Holoo' (peach), referring to the meatballs' characteristic size and remarkably velvety texture. It represents the quintessential Persian culinary balance of sweet and savory, utilizing regional staples like chickpea flour and dried fruits to create a dish fit for festive gatherings.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

1/10

🍯Sweet

6/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"A fragrant bouquet of dried mint and turmeric greets the senses, leading into a succulent meatball texture softened by grated carrots and chickpea flour. Each bite offers a harmonious interplay between the savory, herb-flecked meat and the occasional burst of concentrated sweetness from a plump, golden raisin."

Chef's Mastery

💡

The Secret

For the smoothest texture, ensure the onions and carrots are grated on the finest setting and any excess juice from the onions is slightly squeezed out before adding to the meat.

⚠️

Avoid This

Rushing the kneading process; the meat and chickpea flour must be worked until the mixture feels tacky and cohesive to prevent the meatballs from disintegrating in the sauce.

❄️

Storage

Keep refrigerated in an airtight container with the sauce for up to 3 days; the flavors develop significantly overnight, making leftovers even better.

Instructions

In a large bowl, combine the ground meat, chickpea flour, grated onions, and salt. Knead firmly for several minutes until the mixture becomes smooth and well bound; this step helps the meatballs hold their shape.

Add the grated carrots, dried mint, fresh dill, fresh basil, turmeric, and lemon juice. Mix thoroughly until all ingredients are evenly incorporated.

With slightly damp hands, shape the mixture into peach-sized meatballs, keeping them compact and smooth.

Heat a generous layer of oil in a wide pan over medium heat. Lightly fry the meatballs, turning gently, until golden on all sides. Remove and set aside.

In a separate pan, sauté sliced onions in a little oil until soft and translucent. Add the raisins and cook briefly until plump and glossy.

Pour in about 2 cups of water and bring the mixture to a gentle simmer.

Carefully place the fried meatballs into the pan. Cover and cook over low heat for about 30 minutes, allowing the meatballs to cook through and absorb the sweet and savory flavors of the sauce.