Gluten-Free Persian Koofteh

Ingredients

Shop links on this page are for ground cumin, water or gluten-free broth. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 lb ground lamb or beef
• 0.5 cup finely grated onion, squeezed dry
• 0.25 cup rice, rinsed well
• 2 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil or butter
• 4 cups water or gluten-free broth Shop
• 1 cup plain gluten-free yogurt or sour cream, for serving

Instructions

1. 1 In a large bowl, combine the ground lamb or beef, grated onion, rinsed rice, chopped parsley, ground cumin, salt, and black pepper. Mix these ingredients thoroughly with your hands until well incorporated, ensuring an even distribution of flavors. This mixture will form the base of your koofteh.
2. 2 Roll the mixture into small, bite-sized balls, about 1 to 1.5 inches in diameter. Aim for a firm but gentle pressure to create cohesive koofteh. You should be able to make about 16-20 balls from this mixture.
3. 3 Heat the olive oil or butter in a large pot or Dutch oven over medium heat until shimmering. Carefully add the koofteh balls to the hot oil, working in batches if necessary to avoid overcrowding the pot. Sear the koofteh for about 3-4 minutes per side, until they are nicely browned and have a slightly crisp exterior.
4. 4 Pour the water or gluten-free broth into the pot with the seared koofteh. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let the koofteh simmer gently for 35-40 minutes, until the rice inside is fully tender when you cut one open and the meat reads at least 160°F (USDA minimum for ground meat).
5. 5 Carefully ladle the cooked koofteh and some of the cooking liquid into serving bowls. Serve immediately, topped with a dollop of plain gluten-free yogurt or sour cream for a creamy contrast. This dish is best enjoyed hot.

Nutrition (per serving)

Tips & Notes

• Squeeze the grated onion dry, as the ingredient list says, so the koofteh hold together.
• Use short-grain or basmati rice rinsed well. The rice cooks inside the meatballs as they simmer.
• Simmer the koofteh gently. A hard boil can break them apart.

Common questions