Koofteh Berenji (کوفته برنجی)

Koofteh Berenji are Persian meatballs that are tender and mixed with an assortment of fresh herbs and rice, stuffed with raisins, and simmered in a simple tomato broth.

When you think of meatballs, you probably think of golf-ball sized Italian meatballs on top of enormous pile of spaghetti. Persian meatballs are not small, but more like the size of an orange or softball.

And tucked inside each meatball is about a tablespoon of naturally sweet raisins or even a pitted date. You can also add nuts, barberries (zereshk) or caramelized onions, too.

While Italian meatballs are mixed with bread crumbs, koofteh (aka kufteh or kofteh) is mixed with cooked rice, yellow split peas, onions, and a heap of fresh herbs. The variety of herbs you choose is up to you. I chose tarragon, parsley and mint.

Another binding agent used to mix the koofteh is chickpea flour, but you can also use rice flour. So yes, these meatballs are gluten-free!