Isfahan’s Signature Meatball: Why Is Everyone Talking About This Dish? طرز تهیه قیمه ریزه اصفهانی

#letscookwithrozina #kuftehrizeh #کوفته_ریزه

I’m excited to share the ultimate recipe for traditional Isfahani meatball stew (Gheymeh Rizeh)—a classic Persian dish from Isfahan, Iran. These flavourful meatballs are made with minced beef, chickpea flour, aromatic Persian herbs, delicious spices, and a rich tomato sauce. These meatballs are juiciest Iranian meatballs in the sauce. If you love exploring the world of Persian and Middle Eastern cuisine, this recipe is a must-try!
– When chickpea flour (in Farsi: آرد نخودچی / ard nokhodchi) is used in this dish, it’s often called “Gheymeh Rizeh Nokhodchi” or “Kufteh Rizeh Nokhodchi.” This name highlights the special Isfahani version made specifically with chickpea flour, distinguishing it from other types of Persian meatballs that might use breadcrumbs or other binders. The addition of chickpea flour is a signature of this traditional recipe and gives the meatballs their unique taste and texture.

✨ Why You’ll Love This Recipe ✨
• Authentic Iranian recipe, straight from Isfahan
• Juicy meatballs packed with chickpea flour, fresh herbs, and aromatic spices
• Simple step-by-step instructions, perfect for home cooks and beginners

What is Isfahani Meatball Stew?
Known as Kufteh Rizeh or Gheymeh Rizeh, this dish is a beloved staple of Persian home cooking.

 In this video, you’ll learn:
• How to make Khoresh Nokhodchi, that is, Persian Isfahani meatballs from scratch
• The best way to use chickpea flour for perfect texture
• Expert tips for shaping and simmering meatballs
• Serving suggestions—enjoy with flatbread or over steamed saffron rice

👨🍳 Whether you’re new to Persian recipes or looking to try real home-style Iranian cooking, this video is for you! Don’t forget to like, subscribe, and leave a comment if you try this recipe. Noshe jan! (Enjoy your meal!)

Ingredients For Meatballs
– 500g beef mince
– 1 medium onion, grated
– 3 medium potatoes
– 3 tbsp chickpea flour
– 2 tbsp fresh mint, chopped
– 2 tbsp fresh tarragon, chopped
– 2 tsp salt
– ½ tsp turmeric
– ½ tsp pepper powder

Ingredients For Tomato Sauce
– 400g tomato puree
– 2 medium size onions, diced
– 2tbsp tomato paste
– 1tsp salt
– ½tsp turmeric
– pinch of pepper
– 4 cups water
– vegetable oil

✨ آموزش طرز تهیه کوفته ریزه اصفهانی (قیمه ریزه) | دستور پخت اصیل و سنتی ایرانی ✨
سلام دوستان عزیز

اگر دنبال یک غذای خوشمزه، اصیل و سنتی ایرانی هستید، کوفته ریزه اصفهانی یا همان قیمه ریزه نخودچی بهترین انتخاب است. در این ویدیو، روش تهیه کوفته ریزه با گوشت چرخ کرده، آرد نخودچی، سبزیجات معطر و ادویههای سنتی را به طور کامل و مرحله به مرحله آموزش میبینید. این کوفتههای نرم، آبدار و معطر، بهترین خوراک محلی اصفهان هستند که میتوانند غذای خانواده شما را دلپذیرتر کنند.
در این ویدیو نکات طلایی و فوتهای کوزهگری برای درست کردن کوفته ریزه اصفهانی اصل را یاد میگیرید که کوفتهها بهخوبی نرم و طعمدار شوند و با سبزیجات معطر و رب گوجه طعمی بینظیر بگیرند. علاوه بر این، با خواص آرد نخودچی در غذاهای سنتی ایرانی آشنا میشوید.
پخت خورش قیمه ریزه بین مردم اصفهان- – کاشان- کرمانشاه و ارومیه رایج هست
این غذا را میتوانید به صورت سنتی با نان سرو کنید یا روی برنج در یک وعده غذایی خانوادگی و دلنشین میل نمایید.

مواد لازم برای قیمه ریزه🍲🍲
پانصد گرم گوشت چرخ کرده گوساله
یک عدد پیاز متوسط رنده شده
سه عدد سیب زمینی
دو ق غ نعنای تازه و خردشده
دو ق غ ترخون تازه و خرد شده
دو ق چ نمک
نصف ق چ زردچوبه
نصف ق چ پودر فلفل

مواد لازم برای سس گوجه‌فرنگی
چهار صد گرم پوره گوجه‌فرنگی
دو عدد پیاز متوسط نگینی خرد شده
دو ق غ رب گوجه‌فرنگی
یک ق چ نمک
نصف ق چ زردچوبه
کمی پودر فلفل
چهار پیمانه آب
روغن مایع
#PersianFood #IsfahaniMeatballs #IranianRecipes #KooftehRizeh #GheymehRizeh #ChickpeaFlour #MeatballRecipe #Isfahan #AuthenticPersian #MiddleEasternCuisine #PersianCuisine #TraditionalIranianFood #IranianStew #HomemadeMeatballs
#کوفته_ریزه
#قیمه_ریزه
#کوفته_اصفهانی
#کوفته_نخودچی

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[Music] They are juicy, full of flavor and absolutely delicious. Hi everyone, welcome back. I’m Rosina. That means how are you in Farsy? [Music] Today I’m excited to share with you a traditional Iranian meatball recipe. This is a famous isvahani meatball stew. They also go by the name Isvahani or meatballs stew. In Iran we call these ku. These flavorful meatballs made with minced beef, chickpea flour, fresh herbs, tomato paste, and aromatic spices. I promise you, it’s absolutely fantastic, and you are going to love it. I know when people think of meatballs, they usually picture Italian or Swedish meatballs, but please let me introduce you to the rich and flavorful traditional meatballs from Isvahan in Iran. Isvahan is a historic city in central Iran. It’s famous for its beautiful architecture and rich culture. At the center and heart of Isvahan, there is Naksha Jahan Square, a UNESCO World Heritage site. With nearly 2 million people, Isvahan is Iran’s third largest city with full of charming museums, grand bazaar, mosques, churches, bridges, and more. Isan is a must visit for anyone exploring Iran. Okay, let’s get in the kitchen and make Iranian meatballs from Isvahan. Don’t worry about the ingredients because the full list is in the description box down below. All right, let’s get started by chopping up some fresh mint leaves and turan. For this recipe, mint and turan are traditionally used. You can absolutely use dried herbs if that’s what you have on hand, but I really prefer using freshly chopped herbs in my meatballs. They bring such a bright, lively flavor to the dish that dried herbs just cannot match. Of course, dried herbs are still a good substitute, especially when fresh are not available. But if you want the best, most green flavor, I encourage everyone to go for fresh herbs whenever possible. Your meatballs will thank you for it. Now, it’s time to get the onions ready. I have three medium onions here, and I’ll start by peeling them. Then, I’ll finally chop two of these onions for making the sauce, and grate the last onion to add to the meat. Honestly, my chopping skills are not perfect, but this is how I do it. And the onions turn out nicely every time, and it works well. And for the last onion, I use a hand grater with the large holes to shred it into small pieces. This way, the onion breaks down nicely and blends perfectly into the meat. Now it’s time to bring everything together. The chopped herbs, chickpea flour. It helps hold the meatballs mixture together and preventing it from falling apart during cooking. And seasoning with salt, pepper, and turmeric. And finally, squeezed onion. Um actually you can always personalize these meatballs by adding other spices like I don’t know sumac, cumin or ginger powder but this mix is a really great base that gives a fantastic flavor to our meatballs. Now it’s time to mix all the ingredients together. I’m going to put on my gloves first. These gloves really come in handy, especially when working with sticky mixtures like this. I’ll start mixing everything together, kind of like kneading bread dough. It’s important to take your time here so that all the ingredients get well incorporated. This process um usually takes a few minutes, but don’t rush it. The better you mix, the better your meatballs will hold together and taste. Our meat mixture is perfect and ready to go. Now we can start shaping it into meatballs. Don’t make them too big. Bite-sized balls about the size of small oranges are ideal for this recipe. Um, so divide the mixture into portions and shape each one into a bowl and just like you see in the video. This size ensures they cook evenly and are easy to enjoy every bite. Place the meatballs in the fridge for 30 minutes to set. Perfect. Heat a non-stick pan over medium heat and add some vegetable oil. Once the oil is warm, add the chopped onions along with a pinch of salt and gently give a stir. Perfect. Season the onions with pepper and turmeric. Then stir fry for 2 3 minutes. Next, add the tomato paste and cook for another 2 minutes until it darkens. Add the tomato puree and give it a good stir to fully combine it with sauteed onions. Cover the pan and let it cook over medium heat for about 15 minutes. After about 15 minutes, when the tomato sauce has thickened and looks nice and rich, add four cups of water. Stir well to combine everything. Then bring the mixture to a boil. While the tomato sauce is simmering, peel and wash the potatoes. I use three mediumsized potatoes, cutting them into medium chunks. [Music] Okay. After 30 minutes, remove the meatballs from the fridge. And once the sauce is bubbling, gently add meatballs and potatoes to the pot. Gently stir the potatoes and meatballs into the tomato sauce, making sure everything is well coated. Cover the pot with a lid and let it simmer over low to medium heat for 45 minutes to an hour. After 45 minutes, you will notice the wonderful aroma as the flavors have melted beautifully and the potatoes are perfectly tender. The sauce is rich and thick. And the Swahani meatballs too looks amazingly delicious and ready to serve. They are juicy, full of flavor and absolutely delicious. These Swahani meatballs turn out soft and flavorful, packed with wholesome herbs and spices. [Music] Traditionally we serve these kuftaris. or bay stew with flat non bread. But honestly, it’s just as delicious over rice and perfect for a cozy family dinner. [Music] Now it’s time for the fun part. Let’s give these meatballs a try. M. They are juicy and tender. I just love it. M [Music] I hope you enjoyed this recipe and if you did, please give it a thumbs up and consider to subscribe to our YouTube channel. Until next time, God bless and lots of love.