Home / Iran recipes / How to cook Geshniz Koufteh? – Iranian lamb recipes

How to cook Geshniz Koufteh? – Iranian lamb recipes

Posted in : Iran recipes on by : abjam

Geshniz Koufteh is one traditional persian food recipes of Iran. This recipe is for Shiraz city in Fars province.


  • Minced meat 350 to 500 gr
  • 2 onions
  • Tomato paste 2 tablespoon
  • Chickpea flour a half cup
  • 1 egg
  • Oil 3 tablespoon
  • Hot water 3 glass
  • Half cooked rice 1 cup
  • Chopped coriander 250 gr
  • Salt, pepper and turmeric


First, pour some water into a pot and throw the cotyledons in after washing. Place the pot on an oven gas oven for 45 minutes to one hour to cook the cotyledons.

After this time, cook the cooked cotyledons in a basket and pour the water from the baking into another container.

Peel and wash one of the onions. Pour the minced meat with half an onion into the shredder (3-2-1) and let it crush perfectly.

Then transfer the crumbled mixture to the casserole. Now pour the other half of the onion with a cooked cottage on the machine and squeeze it. Then add a mixture of crushed onions and cotyledons to meat and onions in a bowl and grasp well with hands.

After that, add salt, pepper and turmeric to the desired amount, make the taste delicious. Now turn to eggs, break eggs and add to the cream and mix well. In this way, the preparation of the dice is ready.

Note: Adding eggs is due to the build up of adhesion in the material and thus the avoidance of chalking.

Pour a small amount of oil into an oven pan and place on an oven gas flame until it is hot. Then mix the prepared meat and dough into small dumplings and add the frying oil.

Note: Note that the size of the pallets should be slightly larger than the walnut.

After all the broth blend has turned into fluffy dumplings, put them aside.

Wash cleaned coriander and pour it into a basket, then crush the excess water.

Note: Coriander should not be sliced ​​and finely chopped, but coriander should be thicker for this food.

Prepare a small pan and add some oil. Place the pan over the oven gas until it is hot, then refine the crushed coriander in oil.

Cut the second bulb after drying, thoroughly and thoroughly. Then prepare a moderate cup and pour a little oil on it and let it heat until it is hot.

Fold the chopped onion into the oil to make it golden. Then add a spoonful of flour and mix it with a pistachio until the flour is slightly strained.

After that, add the cauliflower with a cup of water to this pot. Now wash the lemons with omeans and put them in the fork, hole and pour into the pot.

After boiling water and black limes boil in there, add the coriander and let it cool for 15 minutes, then add fried dumplings to a mixture of black limes and coriander and heat for 4 to 5 minutes to cook the dumplings. . After this period, the food is ready.

Ash Maash Piazoo is considered as a local ash recipe of Yazd province, especially Mehriz
Khuzestan Province, with about 64 thousand square kilometers, covers about 4 percent of the total
Golestan is one of the northern and relatively native provinces of Iran, which has a
The highest Persian food recipe variety in Iran can be found in Gilan province. It
Booghdashi is one of our most traditional and delicious Iranian sauces, which can be blended

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.