Soybean Koofteh (کوفته سویا) — Light Soy & Vegetable Medley

• 7¾ ozdried soybeans (soaked 12 hours, drained well)
• ¾ cupwhole milk (warm)
• 6⅓ ozpotato (peeled, boiled, mashed)
• 4¼ ozcarrot (finely grated)
• 5.3 ozzucchini (finely grated, squeezed dry)
• 5⅝ ozmushrooms (very finely chopped)
• 4.9 ozonion (grated, squeezed dry)
• 10 ggarlic (finely grated)
• 2⅛ ozegg white (from about 2 large eggs)
• 1⅝ ozwhole wheat flour (plus 10 g if needed for shaping)
• 1½ tspground turmeric
• 1 tspground cumin
• ½ tspblack pepper
• 2 tspfine sea salt
• 1 tbspolive oil (for sautéing mushrooms)
• 1.1 oztomato paste
• 10.5 ozcrushed tomatoes
• 3 cupwater
• ¼ tspground cinnamon (optional but traditional-leaning)
• 1 tspdried lime powder (or 15 ml fresh lemon juice)
• ¼ tspsaffron threads (bloomed in 30 ml hot water (taken from the 700 ml))

Instructions

1. 1

   Soak the soybeans in plenty of cold water for 12 hours, then drain and rinse thoroughly. Simmer them in fresh water for 35–45 minutes until fully tender, then drain very well and cool for 10 minutes so the mixture won’t turn gummy.

2. 2

   While the soybeans cook, sauté the chopped mushrooms in 15 ml olive oil over medium-high heat for 7–9 minutes until their moisture evaporates and they begin to brown. Cool them completely; this prevents excess steam from loosening the koofteh later.

3. 3

   Grate the onion and zucchini, then squeeze each firmly in a clean towel until noticeably drier. Measure the squeezed vegetables after draining if possible, because extra water is the main reason soy-based koofteh crack in the pot.

4. 4

   In a food processor, pulse the cooked soybeans with warm milk 10–15 times until you get a coarse, sticky paste with small bits remaining. Transfer to a bowl and mix in mashed potato, grated carrot, squeezed zucchini, sautéed mushrooms, squeezed onion, garlic, egg whites, flour, turmeric, cumin, pepper, and 2 tsp salt until cohesive.

5. 5

   Rest the mixture for 10 minutes so the flour hydrates and the proteins bind. If it still feels loose, knead in an additional 10 g whole wheat flour, then wet your hands and form 8 koofteh (about 120–130 g each) with firm, smooth surfaces.

6. 6

   Make the broth by sautéing the sliced onion in 15 ml olive oil over medium heat for 10–12 minutes until golden. Add minced garlic and cook 30 seconds, then stir in tomato paste for 1 minute to caramelize lightly.

7. 7

   Add crushed tomatoes, water, turmeric, cinnamon, dried lime powder, 1 tsp salt, and pepper, then bring to a gentle boil. Stir in the bloomed saffron and reduce the heat to a steady simmer; the surface should bubble softly, not aggressively.

8. 8

   Slide the koofteh into the simmering broth one by one, spacing them so they don’t touch. Cover partially and simmer for 25–30 minutes, gently spooning broth over the tops twice; do not stir, because stirring can break the dumplings before they set.

9. 9

   Check doneness by lifting one koofteh carefully with a slotted spoon; it should feel firm and hold its shape. Simmer uncovered 5 more minutes to slightly thicken the sauce, then rest off heat for 10 minutes so the koofteh reabsorb flavor and slice cleanly.