Kufteh is the term Iranians use to describe meatballs. However, unlike meatballs from most other cultures, Persian meatballs are not primarily about the meat! As a matter of fact, most Persian meatballs incorporate many other elements. A variety of grains including rice, as well as a wide range of beans and lentils, fresh herbs, nuts and dried fruits, and even whole hard-boiled eggs, find their way into this traditional dish.
This is one of many mixed rice dishes in Persian cuisine and I would say my all-time favorite! The second favorite being Zereshk Polo, rice with barberries and saffron.
This rice dish is typically served with stewed beef or lamb as well as roasted or stewed chicken with the usual Persian spice mixture called advieh and saffron. A side of yogurt or fire-roasted pickled eggplants (Liteh Bademjan) would complete this dish!
There are a few variations to this dish and the fava beans can be replaced with lima beans and the herbs can be expanded to include parsley, cilantro, fenugreek leaves as well.