Iran · Iran

Koofteh Bereshteh (Persian Meatball Noodle Soup)

Name: Koofteh Bereshteh (Persian Meatball Noodle Soup)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Iran
Ingredients: ground beef 400 g; cooked rice 100 g; onion, grated 60 g; parsley, chopped 30 g; leek, chopped 30 g; split peas, cooked 100 g; dried barberries 20 g; prunes or dried plums 4 pieces; walnuts, chopped 30 g; turmeric 3 g; fine salt 8 g; black pepper 2 g; water 1.5 l; egg noodles 100 g; dried mint 5 g; saffron water 5 ml

Large meatballs stuffed with plum, herbs and barberries, simmered in a fragrant noodle soup.

120 minutes · 4 servings · Moderate

Koofteh bereshteh is the winter version of a dish that is otherwise eaten cold, and the difference is the broth: a warm noodle soup that carries the same plum-and-herb stuffing. In Iran it is a first-course soup, not a main, and it is meant to open a meal rather than end it. Stuffed meatballs for a soup take more work than loose ones, which is why they appear at gatherings.

Ingredients

ground beef400 g
cooked rice100 g
onion, grated60 g
parsley, chopped30 g
leek, chopped30 g
split peas, cooked100 g
dried barberries20 g
prunes or dried plums4 pieces
walnuts, chopped30 g
turmeric3 g
fine salt8 g
black pepper2 g
water1.5 l
egg noodles100 g
dried mint5 g
saffron water5 ml

Directions

1
Mix beef, rice, onion, parsley, leek, split peas, turmeric, salt and pepper.
2
Form balls; insert barberries, prune and walnuts into center; seal.
3
Simmer meatballs 60 minutes in salted water with turmeric.
4
Add noodles 10 minutes before end.
5
Stir in mint and saffron; serve.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content