Kufteh
Isfahan Gheimeh Rizeh
قیمهریزه اصفهانی
Also called: Gheimeh Rizeh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 40 min (Estimated)
- Plan ahead
- 8 h
- 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)
- ground meat 400 g
- roasted chickpea flour 140 g
- onion 200 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried legumes in advance
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 belongs to Isfahan’s culinary heritage, shaped by strong urban food, bazaar, hospitality, and edible-souvenir traditions.
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: IR0560 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/isfahan-province