Kofteh Tabrizi

Kofteh Tabrizi, named for the city of Tabriz in northwestern Iran, are legendary for their size — each meatball is closer to a small melon. Ground beef or lamb is bound with rice, yellow split peas, and herbs, then stuffed with prunes, walnuts, and hard-cooked egg before being simmered gently in a tomato-turmeric broth. They are served whole, one per person, always to applause. The filling varies by household — some use dried apricots instead of prunes — but the size is never negotiable: koftehs from Tabriz are proudly enormous.

A treasure inside every giant meatball

Bite into one and you find a treasure: sweet prune, rich walnut, and a slice of egg inside a tender, herb-flecked meatball. The broth is light and savory, perfect for spooning over rice. They take time, but the drama of bringing a whole kofteh to each guest is worth every minute. Reheat leftovers gently in the broth so the meatballs stay moist.

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