Koofteh Morgh [Persian Chicken Meatballs]

A comforting Persian dish of tender chicken meatballs simmered in a fragrant saffron and tomato sauce. Made with wholesome ingredients like yellow split peas and aromatic spices, this hearty recipe is perfect for a family meal, served with warm flatbread (ideally Sangak) and fresh herbs.

For the Sauce

1 TBSP ghee/ olive oil/ sesame oil

1 medium onion, finely diced

1/2 TSP turmeric

3 TBSP tomato paste

1/4 TSP saffron powder*

1 TSP salt

Approx 5-6 cups boiling water

For the Meatballs

1 medium onion, diced thick

600G boneless chicken thighs

1 C yellow split peas, soaked*

1 TBSP dried chives* (optional)

1/2 TSP turmeric

1 TSP paprika

1 TSP sea salt

1/4 tsp black pepper

1. Prepare the Meatballs:

• Blend the chicken thighs, thickly diced onion, soaked yellow split peas, turmeric, paprika, salt, black pepper, and dried chives (if using) until smooth and well-combined.

• Wet your hands and roll the mixture into small balls. Set them aside.

2. Make the Sauce:

• Heat the oil in a large pot over medium heat. Add the finely diced onion and fry until browned.

• Add turmeric and stir well.

• Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

• Add saffron powder (if using), hot water, and salt. Bring the sauce to a gentle simmer.

3. Cook the Meatballs:

• Carefully place the meatballs into the simmering sauce one by one.

• Cover the pot with a lid and reduce the heat to medium-low. Cook for 25–30 minutes, allowing the meatballs to expand as they cook.

• Tilt the pot occasionally to ensure the sauce doesn't stick, but avoid stirring until after 25 minutes to keep the meatballs intact. flip them over and cook with the lid on for another 10-15 minutes.

4. Serve:

• Serve the koofteh hot, making sure the meatballs are well-coated in the sauce. Pair with warm flatbread, fresh herbs and pickles for a comforting meal.

Notes:

• If you don’t have saffron powder, you can add whole threads.

• Soak the Split peas for at least 4 hours/ overnight

  Tips for Soaking:

  1. Quick Soak: If you're short on time, soak them in hot water for 1–2 hours.

  2. Rinse Well: Always rinse the split peas thoroughly before soaking and again after soaking to remove excess starch and any impurities.

  3. Check for Softness: After soaking, the peas should be slightly softened but not fully cooked.

• My grandma’s traditional recipe doesn’t include chives, I added them by mistake but we ended up really enjoying this addition, you can add or leave it.

• Adjust the amount of hot water in the sauce as needed to make sure the meatballs are mostly submerged during cooking.