Name: Persian Koofteh Kebab in Tomato Sauce with Golden Kateh Rice
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Persian
Ingredients: For the Koofteh Kebab (Meatballs):; 1 lb ground beef or lamb (or a mix); 1 small onion, grated; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1 egg; 1 tsp turmeric; 1 tsp ground cumin; Salt & black pepper, to taste; 2 tbsp vegetable oil (for searing); For the Tomato Sauce:; 3 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 3 cups tomato puree (or crushed tomatoes); 1 tsp paprika; 1/2 tsp cinnamon (optional); 1 tsp sugar; Salt & pepper, to taste; For the Kateh Rice:; 2 cups basmati rice; 3 cups water; 3 tbsp butter or oil; 1/2 tsp turmeric; 1/2 tsp salt; For Serving:; French fries, golden and crisp; Fresh parsley, for garnish

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This Persian Koofteh Kebab in Tomato Sauce served with golden Kateh rice is a deeply satisfying, traditional meal full of rich aromas, warm spices, and comforting textures. Juicy meatballs simmer gently in a fragrant tomato sauce, paired with buttery rice and crisp fries, making this dish a blend of Persian elegance and homestyle comfort.

Why You’ll Love This Recipe

This dish delivers the best of both worlds: traditional Persian flavors and a comforting, hearty presentation. The koofteh kebabs are tender and savory, enriched by a velvety tomato sauce infused with spices like turmeric, cumin, and a hint of cinnamon. The golden Kateh rice adds buttery richness and a beloved tahdig (crust) layer, while the crispy fries give a fun, textural contrast. Whether you’re introducing someone to Persian cuisine or making a nostalgic meal, this recipe is both inviting and deeply satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Koofteh Kebab (Meatballs):

1 lb ground beef or lamb (or a mix)
1 small onion, grated
2 cloves garlic, minced
1/2 cup breadcrumbs
1 egg
1 tsp turmeric
1 tsp ground cumin
Salt & black pepper, to taste
2 tbsp vegetable oil (for searing)

For the Tomato Sauce:

3 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
3 cups tomato puree (or crushed tomatoes)
1 tsp paprika
1/2 tsp cinnamon (optional for warmth)
1 tsp sugar (to balance acidity)
Salt & pepper, to taste

For the Kateh Rice:

2 cups basmati rice
3 cups water
3 tbsp butter or oil
1/2 tsp turmeric (for golden color)
1/2 tsp salt

For Serving:

French fries, golden and crisp
Fresh parsley for garnish

Directions

Prepare koofteh kebabs: In a large bowl, combine ground meat, grated onion, minced garlic, breadcrumbs, egg, turmeric, cumin, salt, and black pepper. Mix thoroughly and shape into small round meatballs.
Sear meatballs: Heat vegetable oil in a skillet over medium heat. Sear the meatballs until browned on all sides. Transfer to a plate and set aside.
Cook tomato sauce: In the same skillet, heat olive oil. Add finely chopped onion and sauté until golden. Stir in minced garlic and tomato paste, cooking for 1–2 minutes. Add tomato puree, paprika, cinnamon (if using), sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Simmer meatballs: Return the seared koofteh kebabs to the skillet, cover, and simmer in the sauce for 20–25 minutes until fully cooked and tender.
Make Kateh rice: Rinse the basmati rice under cold water until clear. In a saucepan, combine rice, water, butter (or oil), turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and cook until water is fully absorbed and rice is fluffy, with a golden crust at the bottom.
Serve: Arrange the koofteh kebabs with their sauce on a serving platter. Serve with Kateh rice, crispy fries on the side, and garnish with fresh parsley.

Servings and timing

This recipe yields 4 servings.
Preparation time: 25 minutes
Cooking time: 45 minutes
Total time: Approximately 1 hour and 10 minutes

Variations

Use Lamb for Authentic Flavor: Lamb adds a deeper, traditional Persian taste to the meatballs.
Saffron-Infused Rice: Add a pinch of bloomed saffron to the rice before cooking for a more aromatic and colorful result.
Add Herbs: Mix fresh chopped parsley, cilantro, or mint into the meatball mixture for herbal complexity.
Spice Adjustment: Increase or reduce spices like cinnamon or paprika based on taste preference.
Stuffed Koofteh: Insert a small piece of dried fruit or walnut into each meatball for a surprising twist.

Storage/Reheating

Storage: Store leftover meatballs with sauce and rice in separate airtight containers in the refrigerator for up to 4 days.
Freezing: Meatballs and sauce can be frozen for up to 2 months. Freeze rice separately if needed.
Reheating: Reheat meatballs and sauce on the stovetop over low heat until warmed through. For rice, reheat covered with a damp paper towel in the microwave or steam gently to revive texture.

FAQs

What is the difference between koofteh and kebab?

Koofteh refers to Persian-style meatballs, while kebabs are typically skewered grilled meats. This recipe merges both ideas with spiced ground meat shaped like small kebabs and cooked in sauce.

Can I make this dish ahead of time?

Yes, both the koofteh kebabs and tomato sauce can be made a day in advance. Reheat gently before serving.

What type of rice is best for Kateh?

Basmati rice is traditional and works best due to its long grains and aromatic quality.

How do I get a good tahdig (crispy bottom) on Kateh?

Use a heavy-bottomed pot, don’t stir while cooking, and let the rice rest off the heat with the lid on for 5–10 minutes after cooking.

Can I use canned tomato sauce instead of puree?

Yes, but adjust the seasoning and thickness as some canned sauces may be more concentrated or salty.

Are the meatballs spicy?

No, the spices used are aromatic but mild. You can add chili flakes if you’d like a touch of heat.

Can I make this gluten-free?

Yes. Use gluten-free breadcrumbs in the koofteh kebabs or substitute with ground oats.

What can I serve instead of fries?

Roasted potatoes, grilled vegetables, or a simple salad make excellent alternatives.

Is this dish suitable for kids?

Yes, the flavors are warm and savory without being too bold, making it family-friendly.

What is the purpose of sugar in the sauce?

A small amount of sugar balances the acidity of the tomatoes, enhancing the overall flavor.

Conclusion

Persian Koofteh Kebab in Tomato Sauce with Golden Kateh Rice is a comforting, flavor-packed dish that combines traditional techniques with everyday practicality. With juicy meatballs in a rich sauce, buttery rice with a golden crust, and crispy fries for contrast, it’s a beautifully balanced meal that’s sure to become a favorite. Whether you’re exploring Persian cuisine or recreating a family classic, this recipe brings warmth and satisfaction to the table.

Persian Koofteh Kebab in Tomato Sauce with Golden Kateh Rice

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Juicy Persian-style koofteh kebabs simmered in a spiced tomato sauce, served with golden, buttery Kateh rice and crispy fries. A rich, traditional dish that brings bold flavor and comforting textures to the table.

Author: Mari
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Persian
Diet: Halal

Instructions

In a large bowl, combine ground meat, grated onion, minced garlic, breadcrumbs, egg, turmeric, cumin, salt, and pepper. Mix well and shape into small round meatballs.
Heat vegetable oil in a skillet over medium heat. Sear the meatballs on all sides until browned. Remove and set aside.
In the same skillet, heat olive oil. Sauté chopped onion until golden, then add garlic and tomato paste. Cook for 1–2 minutes.
Stir in tomato puree, paprika, cinnamon (if using), sugar, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
Return the seared koofteh kebabs to the sauce. Cover and simmer for 20–25 minutes until fully cooked and tender.
Rinse basmati rice until water runs clear. In a pot, combine rice, water, butter or oil, turmeric, and salt. Cover and cook over low heat until water is absorbed and rice is fluffy with a golden crust (tahdig), about 25 minutes.
Fry or bake French fries until golden and crisp.
To serve, arrange koofteh kebabs in sauce on a platter. Serve with Kateh rice and fries on the side. Garnish with fresh parsley.