Kufteh-ye Ghelgheli (KOO-ftay-ye GHEL-ghe-lee)
Persian Lamb Meatballs with Carrots and Potatoes
Koufteh Ghelgheli invites you to explore the rich tapestry of Persian flavors with each savory bite. This dish, featuring tender lamb meatballs nestled among hearty vegetables, is a warm embrace of traditional Persian home cooking.
Recipe Directions
In a large bowl, add the lamb, grated onion, chickpea flour, 1 tablespoon salt, 1 tablespoon turmeric, and 2 teaspoons pepper. Use your hands to mix well, then shape into balls about 1 inch in diameter (You should have about 33 meatballs, weighing ¾ ounce each). Set aside while you make the sauce.
In a large skillet set over medium heat, add the oil. When the oil is hot, add the chopped onions and the remaining 1 tablespoon salt and cook, stirring occasionally until the onions are soft and just beginning to turn golden, 15–18 minutes. Add the remaining 2 tablespoons turmeric and continue cooking, stirring until completely combined, about 1 minute. Add 3 cups cold water and increase the heat to medium-high. Add the lemon juice and remaining 2 teaspoons pepper. Bring to a boil, then regulate the heat to maintain a strong simmer. Gently add the meatballs and cook for 5 minutes, then gently stir in the carrots and potatoes. Bring back to a boil, then lower the heat to low and simmer until the meatballs are cooked through, the vegetables are tender when poked with a fork, and the sauce is thickened, about 1 hour. Serve immediately.History
Embodying the spirit of Persian culinary traditions, Koufteh Ghelgheli is a dish that reflects a history rich with spices, textures, and the comforting harmony of meat and vegetables This meal is a celebration of family and togetherness, often shared around a bustling table, with stories and laughter as plentiful as the servings themselves.
Ingredients
1 lb. ground lamb2 medium yellow onions, one finely grated (1¼ cup), and one finely chopped (2 cups), divided
⅓ cup chickpea flour
2 tbsp kosher salt, divided
3 tbsp ground turmeric, divided
4 tsp freshly ground black pepper, divided
¼ cup vegetable oil
½ cup fresh lemon juice
4 medium carrots (1 lb. 5 oz.), peeled and cut into 1-inch cubes
2 medium yellow potatoes (10 oz.), peeled and cut into 1-inch cubes
