Kofteh kashk

Name: Kofteh kashk
Prep time: 17 min
Cook time: 84 min
Total time: 121 min
Yield: 4
Ingredients: 600 g Lean ground meat (beef and lamb mix); 2 Onion; 1 cup + 4 heaped tbsp Parboiled drained rice; 1 handful (3 tbsp savory, 3 tbsp coriand Kofteh herb mix (savory, coriander, chives, tarragon); 1 Egg; to taste Salt; to taste Black pepper; a little Turmeric; 2 cloves Garlic; 20 g Butter; 1 tbsp Oil; ½ handful, chopped (plus extra for the t Walnuts; 2 heaped tbsp Dried mint; 5 cups warm (plus water for boiling the Water; 1½ cups Kashk; 2 tbsp, if needed Chickpea flour

Recipe by Alireza HajHosseini | علیرضا حاج حسینی (@cookalireza) on Instagram · View original post

5.1/10 · PopularityBased on the original Instagram post’s likes and comments.

Kofteh kashk is an Isfahan-style dish of meatballs mixed with rice and herbs, simmered in a tangy kashk sauce and topped with fried onion and walnuts.

Health score 3.9/10
101 min
Prep 17 min
Serves 4
Medium
664 kcal

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Ingredients

Lean ground meat (beef and lamb mix)low-fat, mixed beef and lamb600 g
Onion1 large for the kofteh, 1 for the sauce and topping2
Parboiled drained ricehalf-cooked, drained and cooled1 cup + 4 heaped tbsp
Kofteh herb mix (savory, coriander, chives, tarragon)fresh kofteh herbs1 handful (3 tbsp savory, 3 tbsp coriand
Egg1
Garlicfor the sauce2 cloves
Butterfor the sauce20 g
Walnutssome for the sauce and some for the topping½ handful, chopped (plus extra for the t
Kashkfor the sauce1½ cups
Chickpea flouronly if the kofteh mixture is loose2 tbsp, if needed

You probably have these

Saltfor the kofteh and the sauceto taste
Black pepperfor the kofteh and the sauceto taste
Turmericfor the kofteha little
Oilfor the sauce1 tbsp
Dried mintfor the sauce2 heaped tbsp
Waterwarm, for the sauce; plus water for boiling the rice5 cups warm (plus water for boiling the

Method

Cook the parboiled rice in water for about 10 minutes, then drain it and let it cool completely.
In a large bowl, combine the lean ground meat, large onion, cooled drained rice, kofteh herbs (savory, coriander, chives, tarragon), egg, salt, black pepper and turmeric.
Mix well; all the kofteh ingredients should be cold. If the mixture is loose, add 2 tbsp chickpea flour.
Shape the mixture into 4 kofteh.
In a pot, melt the butter with the oil and sauté the onion and garlic until soft.
Add the chopped walnuts and dried mint and stir.
Add the warm water, kashk, 4 tbsp drained rice, salt and black pepper and bring to a simmer.
Add the kofteh to the simmering sauce; do not put the lid on at first.
Keep the heat high enough that the sauce simmers, not low like a khoresh.
Cook the kofteh for 45 to 60 minutes; the longer they cook, the firmer they become.
At the end of cooking, leave the lid half-open.
For the topping, fry the onion and walnuts and scatter them over the kofteh.

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