The Grand Koofteh

Flavor profile

Herbal and warm. Tarragon and mint lead, onion and black pepper sit underneath, and Damask rose and saffron finish it — the seasoning that holds a koofteh together. No salt, so you season the mix yourself.

How to use

In Tabriz, koofteh isn't a meatball — it's an event: herbs, split peas, rice, dried fruit hiding in the middle. Mix this with ground beef, rice, split peas and herbs for koofteh Tabrizi, shape, and let it simmer in its broth. After that, anywhere ground meat meets herbs and rice. Taste as you go — chouiya.

The spices had to earn the jar

This is the seasoning I reached for every time koofteh went on a Persian Kitchen NYC catering menu. A working recipe for years before it earned a jar. A beautiful jar does not get a free pass — dinner still has to taste good.

Artwork by Atieh Sohrabi

The jar wears an original painting by Atieh Sohrabi — Tehran-born, now in New York — whose work dresses all three Persian blends in The Bazaar. Amber glass, gold lid, made to refill and keep.

Ingredients and practical information

Ingredients: turmeric, dried tarragon, onion powder, dried mint, black pepper, Damask rose, saffron.

Net weight: 64 g (2.26 oz) · Salt-free · Blended and packed in small batches in Manhattan · Ships within New York State.

Other Persian blends

Qazvin Offering — the warm, floral blend for gheymeh nesar.
Warm Spice Torshi — the pickling mix for a proper Persian table.

Build a Persian gift box

Three recipes. Three paintings. A very good-looking dinner plan.
Everyone brings wine. Bring spices. →