Kufteh-ye Soya (کوفته سویا) — Persian Soy & Vegetable Koofteh in Tomato Broth

• 200 gDried soybeans (soaked overnight and cooked until tender)
• 120 mlWhole milk (warm (about 40°C/104°F))
• 200 gPotato (peeled, boiled, and finely mashed (about 1 medium))
• 120 gCarrot (peeled and grated on the fine side)
• 150 gZucchini (grated, then squeezed very dry (about 1 small))
• 180 gMushrooms (finely chopped)
• 180 gOnion (grated, then squeezed very dry (about 1 large))
• 12 gGarlic (finely grated (about 3 cloves))
• 66 gEgg whites (from 2 large eggs)
• 35 gWhole wheat flour (plus up to 10 g more if needed for binding)
• 8 gFine salt
• 1 tspGround black pepper
• 1 tspGround turmeric
• 2 tbspNeutral oil (such as sunflower or grapeseed)
• 10 gFresh ginger (finely grated)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned or boxed)
• 600 mlVegetable stock (low-sodium preferred)
• 5 gGranulated sugar (optional, to balance acidity)
• 15 mlLemon juice (about 1 tbsp, added at the end)

Instructions

1. 1

   Soak the soybeans in plenty of cold water for 12 hours, then drain. Simmer in fresh water for 45–60 minutes until fully tender, skimming foam as needed. Drain very well, then spread on a tray for 10 minutes to steam-dry; excess moisture can make the koofteh fall apart.

2. 2

   Prepare the vegetables for binding: grate the onion and zucchini, then squeeze each in a clean towel until very dry. Finely chop mushrooms. Heat 2 tbsp neutral oil in a skillet over medium-high heat; sauté mushrooms 8–10 minutes until their liquid evaporates and they begin to brown. Cool 5 minutes.

3. 3

   In a food processor, pulse the cooked, drained soybeans 10–12 times to a coarse mince (not a smooth paste). Transfer to a bowl and add warm milk, mashed potato, grated carrot, squeezed onion, squeezed zucchini, sautéed mushrooms, grated garlic, egg whites, whole wheat flour, salt, pepper, and turmeric.

4. 4

   Knead the mixture by hand for 3–4 minutes until cohesive and slightly tacky, like a soft dough. If it feels wet or loose, knead in up to 10 g additional whole wheat flour. Cover and rest 15 minutes at room temperature so the flour hydrates and the mixture firms for shaping.

5. 5

   Shape 8 koofteh (about 95–105 g each) with lightly wet hands, packing firmly to remove air pockets. Place on a plate. Meanwhile, start the broth: heat 1 tbsp oil in a wide pot over medium heat, sauté diced onion 6–8 minutes until translucent, then add garlic and ginger for 60 seconds.

6. 6

   Stir in tomato paste and cook 2 minutes to deepen flavor. Add crushed tomatoes, stock, salt, pepper, turmeric, and optional sugar. Bring to a gentle boil, then reduce to a steady simmer (small bubbles). Carefully lower koofteh into the broth, spacing them so they do not touch.

7. 7

   Cover and simmer gently for 25 minutes without stirring (shaking the pot is fine). Uncover and continue simmering 10–12 minutes until the koofteh feel firm and the broth slightly thickens. Turn off heat, add lemon juice, and rest 10 minutes before serving so the koofteh set fully.