Kufteh
Coriander Kufteh
کوفته گشنیز
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 40 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Kufteh
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- rice 300 g
- split peas 140 g
- coriander 150 g
- onion 200 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Partly cook rice or legumes.
Knead with meat, herbs, and spices.
Shape the meatballs.
Simmer gently in sauce so they hold together.
Serve once the sauce is developed.
Cook's notes
Prepare all ingredients before starting and keep the heat appropriate to the documented traditional method.
Background
This item is associated with Fars and Shiraz food culture, where rice, aromatic herbs, fruit, and sweet-sour flavors are prominent.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 24 g |
| Fat | 15 g |
| Carbohydrate | 35 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0555 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/fars-province