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Sofreh’s Koufteh Ghelgheli
by NASIM ALIKHANI
These small meatballs with carrots and potato are from Isfahan, a city in central Iran.
This is a dish I grew up with and have cooked many times for my kids.
INGREDIENTS
1 pound ground lamb or beef
(I prefer lamb)
2 onions
(one finely chopped and the other grated)
1/3 cup chickpea powder
4 carrots cut in slices
2 potatoes cut into small pieces
4 tablespoons vegetable oil for frying onions
3 tablespoon turmeric
6 teaspoons salt
4 teaspoons black pepper
½ cup lemon juice
3 cups of water
DIRECTIONS
Add the grated onions, 3 teaspoons salt, 2 teaspoons
pepper, chickpea powder, and 1 tablespoon turmeric to
the ground meat. Mix them very well until you cannot see
any pieces of meat and the texture is soft and uniform.
Form them into small balls the size of walnuts.
Saute the chopped onions until soft and golden. Add 2
tablespoons turmeric and saute for one minute. Pour the
water over the onions and add 3 teaspoons salt, 2 teaspoons
pepper, lemon juice and bring to a boil. Once the
water is boiling, lower the temperature to medium and
gently add the meatballs. Allow them to cook for about 5
minutes, then add the carrots and potatoes. Let them boil
for a few minutes before turning the heat to low. Leave
the dish undisturbed and allow it to simmer together for
about an hour. You should have a thick sauce; if not, bring
the dish to a boil with the top uncovered to reduce the
sauce. Serves four.
Photo by Sabine Scheckel Photography.