Kufteh Shorva : A Kurdish Dish Combining Sweet and Sour Flavors

Food

Kufteh Shorva (also called Kufteh Shorba) is one of the favorite dishes of the people of Sanandaj. It is also prepared in other Kurdish regions and has many fans. Kufteh Shorva is one of the types of meatballs (kufteh) found throughout Iran.

The name Kufteh Shorva comes from the simultaneous sweet and sour taste that the dish delivers.

Ingredients for Kufteh Shorva – Serves 4

Ground meat: 500 grams
Rice: 1 cup
Split peas (Lapeh): 1 cup
Dates: 1 cup
Kufteh herbs (parsley, cilantro, dill, mint): 500 grams
Onions: 2
Tomato paste: 2 tablespoons
Raisins: 1 cup
Chickpea flour: 2 tablespoons
Oil, black pepper, turmeric, and salt: to taste

Kufteh herbs are a mixture of dill, savory, fenugreek, leek, and parsley. In Iran, Kufteh herbs can be purchased ready-made, but if you want to prepare them yourself, take equal amounts of these herbs (adjustable to your taste; each type of herb can be more or less than the others). Wash them thoroughly and chop them so that all herbs are evenly and finely cut.

If you prefer to use fresh tomatoes instead of tomato paste, peel two medium tomatoes, chop them, and add them to the pot at the stage when you would normally add the tomato paste.

About two hours before cooking, soak the rice and split peas in separate bowls.

You cannot substitute chickpea flour with any other type of flour! It’s kufteh, and chickpea flour is an essential ingredient.

Instead of using 500 grams of pure meat, you can grind 300 grams of meat with 200 grams of lamb fat. This makes the final flavor of the dish more memorable!

Like in all Iranian dishes, onions play an important role in Kufteh Shorva. You can make extra fried onions to use both during cooking the meatballs and as a garnish when serving.

Instead of ground meat, you can use chicken or soy, but the flavor of meat in this dish is much more delicious. If using chicken, be sure to grind the chicken breast together with garlic and onions.

Recipe for Kufteh Shorva

Chop one of the onions and sauté it in a pot with oil—the same pot you will use to cook the dish. Once the onion turns golden, add the tomato paste, one cup of Kufteh herbs, and the spices. Continue sautéing until all the ingredients are well-fried. Then pour in four cups of boiled water, cover the pot, reduce the heat, and allow the mixture to simmer. This mixture will become your Kufteh sauce once it’s ready.

The amount of water you add to the kufteh is up to you, but keep in mind that kufteh is considered a low-liquid or nearly dry dish, so you shouldn’t add as much water as you would for a soup or stew.

lace the soaked rice and split peas on the heat and cook until they boil and become soft.

3.This step also starts with an onion! Grate one onion, squeeze out its water, and knead it together with chickpea flour, Kufteh herbs, ground meat, and spices until you get a uniform, dough-like mixture. Add the cooked rice and split peas to the mixture. Continue kneading until the mixture becomes uniform and cohesive again.

If you like, you can use fried onions instead of raw onions. You can also sauté the Kufteh herbs before adding them.

Take a handful of the mixture, moisten your palm slightly, place pitted dates and a spoonful of raisins in the center, and shape the mixture into a ball. At this stage, to help the kufteh keep its shape, you can fry it lightly in oil before placing it into the sauce.

Serve Kufteh Shorva with pickles, yogurt, fresh mint, and traditional bread.

4. After placing the kufteh into the sauce, leave the pot uncovered and let it simmer on low heat for 1 to 1.5 hours. If you cover the pot, the kufteh will fall apart.

5.To serve Kufteh Shorva, place one or more meatballs in a bowl, pour some of the kufteh sauce over them, and enjoy with traditional bread or Sangak bread. Mint is usually added as a garnish and accompaniment, while pickles and yogurt make delicious sides for the dish.