Persian Tarragon-Stuffed Meatballs (Kofta Tarkhan)

In a large mixing bowl, combine the ground meat, eggs, 1.5 cups of cooked rice, about half of the chopped tarragon, and 1 tablespoon of the dissolved saffron. Season generously with salt, black pepper, and turmeric. Knead the mixture thoroughly until smooth, cohesive, and slightly sticky.

Take a portion of the meat mixture roughly the size of a tangerine. Roll it gently between your palms to form a ball, then press your thumb into the center to create a small cavity.

Fill the cavity with a small amount of fried onions and crushed walnuts. Carefully close the opening, sealing the filling inside, and reshape into a smooth, compact meatball. Repeat with the remaining mixture.

In a wide, heavy-bottomed pot, combine the remaining saffron, tomato paste, remaining cooked rice, broth, and vegetable oil. Stir well and bring to a gentle boil over medium heat.

Allow the rice in the broth to soften and partially dissolve, creating a lightly thickened base. Carefully arrange the meatballs in the pot, then sprinkle over the remaining fried onions and chopped tarragon.

Reduce the heat to low, cover the pot, and let the stew simmer gently until the meatballs are fully cooked, tender, and infused with the aromatic broth. Serve hot, spooning the sauce generously over each kofta.