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Koofteh Tabrizi (Giant Stuffed Meatballs)
Koofteh Tabrizi (Giant Stuffed Meatballs) reads sweetness 5.6, umami 5.2 and fruity 5.1 on Palate's 0–10 flavor X-ray — a Persian main, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.3 / 10
- Sweet & Fruity — 7.2 / 10
- Sour & Bright — 2.5 / 10
- Bitter & Earthy — 3.2 / 10
- Rich & Fat — 6.3 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Sweetness 5.6 · Umami 5.2 · Fruity 5.1 · Richness 5.1 · Nutty 4.0 · Herbaceous 3.7 · Allium 3.0 · Earthy 3.0 · Sourness 2.2 · Floral 2.2 · Bitterness 1.7 · Salinity 1.0 · Citrus 0.9
What's in it (14)
- 1.5 lbs ground lamb
- 1/2 cup split peas
- 1/2 cup rice
- 1 onion
- 2 tbsp tarragon
- 2 tbsp dill
- 2 tbsp parsley
- 1 tsp turmeric
- 2 tbsp dried barberries
- 4 prunes
- 1/4 cup walnuts
- 2 eggs
- 2 tbsp tomato paste
- 1/4 tsp saffron
Time & effort: about 45 min · effort: medium
Nutrition (per 100 g, engine-estimated): 148.6 kcal, 3.8 g protein, 3.9 g fat, 26.9 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cook split peas and rice until just done, then mix with ground lamb, herbs, eggs, and spices to form a malleable mixture.
- Stuff each large meatball with a combination of barberries, prunes, and walnuts before sealing.
- Simmer in a saffron-tomato broth for about one hour until fully cooked.
Dishes with a similar flavor shape
- Chiles en Nogada Poblanos — Mexican · Puebla
- Kebab Karaz (Lamb Meatballs in Sour Cherry Sauce) — Syrian
- Greek-stuffed Tomatoes — Greek
- Fesenjan (Pomegranate Walnut Stew) — Persian
- Chiles en Nogada — Mexican
Keep reading: what sweetness, umami, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.