Persian Giant Stuffed Meatballs in Tomato Saffron Broth

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A signature dish from the city of Tabriz in northwestern Iran, these oversized meatballs are stuffed with a treasure of hard-boiled egg, walnuts, barberries, and prunes, then slowly simmered in a fragrant tomato and saffron broth. The rice and split peas in the shell help bind the meat while absorbing the broth, producing a tender, deeply flavored centerpiece that is traditionally served with flatbread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 26 gCarbs
• 5 gFiber
• 9 gSugar
• 32 gProtein
• 860 mgSodium
• 740 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meatball shells

• 1 lb (450 g) ground lamb or beef
• 1/2 cup cooked yellow split peas, drained
• 1/2 cup cooked basmati rice
• 1 small onion, finely grated
• 3 tbsp mixed chopped fresh herbs (parsley, dill, mint)
• 1 large egg
• 1 tsp ground turmeric
• 1 1/2 tsp salt

For the stuffing

• 2 hard-boiled eggs, peeled
• 1/4 cup walnut halves
• 2 tbsp dried barberries (or dried currants)
• 2 dried prunes, pitted and halved

For the broth

• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 2 cups tomato puree
• 4 cups beef broth or water
• 1 tsp ground turmeric
• 1/2 tsp saffron threads, bloomed in 2 tbsp hot water
• 2 tbsp fresh lemon juice
• Salt and black pepper to taste

Directions

1. In a large bowl, combine ground lamb, cooked split peas, cooked rice, grated onion, fresh herbs, egg, turmeric, and salt. Knead with your hands for 3 to 4 minutes until the mixture becomes cohesive and slightly sticky.
2. Divide the mixture into 4 equal portions. With wet hands, flatten each portion into a thick disc about 5 inches wide on a piece of plastic wrap.
3. In the center of each disc, place half a hard-boiled egg, 1 tablespoon of walnuts, 1 teaspoon of barberries, and 2 to 3 prune pieces. Carefully lift the edges of the meat around the filling and pinch firmly to seal, then shape each into a smooth oval about 4 inches long.
4. Heat olive oil in a wide heavy pot over medium heat. Sauté the sliced onion until soft and golden, about 6 to 7 minutes.
5. Stir in the tomato puree, beef broth, turmeric, bloomed saffron, salt, and pepper. Bring the broth to a gentle simmer.
6. Carefully lower each stuffed meatball into the simmering broth. The liquid should reach at least halfway up the sides; add a little water if needed.
7. Cover and simmer on low heat for 1 hour 20 minutes, carefully turning the meatballs once halfway through so they cook evenly.
8. Stir in the lemon juice and simmer uncovered for 10 more minutes to lightly reduce the broth. Taste and adjust seasoning.
9. Ladle each meatball into a shallow bowl, spoon the saffron-tomato broth around it, and garnish with a pinch of crushed dried mint. Serve hot with flatbread or steamed basmati rice.

Cook’s Notes

• Wet your hands before shaping and sealing the meatballs; the mixture is sticky and damp hands make it much easier to work with.
• Cook the split peas and rice only until just tender, not mushy, so they bind the meat without turning the inside pasty.
• Do not rush the simmer; the long, gentle cook is what allows the meatball shell to absorb the saffron-tomato broth and stay tender.
• If you cannot find barberries, substitute dried currants or finely chopped unsweetened cranberries, lightly rinsed to remove excess sweetness.
• Serve with sangak or lavash flatbread to soak up the broth; a side of plain yogurt helps balance the richness.

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