Families often personalize their Koofteh with different spices, nuts, herbs, and dried fruits.
Soak split peas and rice overnight.
Cook the split peas for 30 minutes until tender, and par-cook the rice until just soft.
Chop spring onions and tarragon finely.
Grind saffron with a little sugar.
Mix spring onions, tarragon, split peas, and beef, then add rice, saffron, egg, salt, and pepper. Knead well.
Hard-boil eggs.
Soak barberries to remove debris.
Shape meat mixture into tennis-ball-sized balls, make a hole in the center, and fill with either eggs or a mix of Aloo, barberries, and walnuts.
Seal and shape the balls.
Finely dice the onion.
Heat oil in a pan and sauté the onions until golden brown.
Add butter, then season with turmeric, tomato paste (optional), saffron essence (optional), salt, and pepper.
Pour in 1 liter of hot water and bring to a gentle simmer.
Carefully place the koofteh (meat and rice balls) into the broth.
Cover and cook on low heat for about 1 hour, allowing the broth to reduce by half.
Place a meatball in a deep plate, pour over some broth, and sprinkle with sumac, barberries and top with a walnut.
The dish pairs perfectly with Mast-o-Khiar (Persian yogurt with cucumber), Mast-o-Musir (wild garlic yogurt), and Nan-e Barbari (Persian flatbread).