Kufteh Somagh

Ingredients

Quantities below make about 4 servings (Estimated)

• meat 400 g
• rice 300 g
• yellow split peas 140 g
• sumac 150 g

Quantities and nutrition on this page are estimates unless the source gives measured values.

How this kind of dish is made

1. Rinse the rice and soak it in lightly salted water for about 30 minutes.

2. Partly cook the rice or legumes, then combine with meat and aromatic herbs and knead until cohesive.

3. Prepare the sauce with onion, tomato, or the listed seasonings and bring to a gentle simmer.

4. Form firm balls, adding any traditional filling to the center.

5. Place the meatballs carefully into the sauce and simmer gently so they do not break apart.

6. Serve once the sauce has thickened and the meatballs are fully cooked.

Cook's notes

Knead the mixture enough to make it cohesive so the meatballs hold together. Keep the sauce at a gentle simmer rather than a vigorous boil.

Background

This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.

Nutrition

Diet

• Gluten free
• Lactose free
• No walnut, almond or pistachio

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: IR0077 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods