How to make Kofteh Tabrizi

Why cooks start here

Kofteh Tabrizi is cooked the way Tabriz cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Kofteh Tabrizi hails from the city of Tabriz, where it is a cherished staple, especially during family gatherings and festive occasions. This dish is not just a meal but a centerpiece that brings warmth to any table. It's crafted with an intuitive touch, from the generous use of fat to the careful judging of salt, ensuring each bite is a reflection of Tabriz's culinary wisdom. Bite into the giant meatballs and you'll find a delightful balance of tender meat, sweet dried fruits, and a fresh burst of herbs, all bound together by a single egg. The split peas add a subtle earthiness, harmonizing the flavors. It's a dish meant to be shared, encouraging conversation and connection around the table.