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Persian lamb, apricot and pistachio koofteh

Name: Persian lamb, apricot and pistachio koofteh
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 4-6
Cuisine: Turkish recipes
Ingredients: 500g lamb mince (20% fat); 7 large free-range eggs (3 raw, 4 boiled for 6-7 min and peeled); 25g fresh dill, finely chopped (stalks and all); 25g fresh chives, finely chopped; 2 tsp ground turmeric; 2 garlic cloves, crushed; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp nigella seeds; 50g whole, shelled pistachios; 100g dried apricots, roughly chopped; You’ll also need:; 1.5 litre loaf tin

By: Sabrina Ghayour

Published: 6 Apr 16
Updated: 18 Mar 24

Persian lamb, apricot and pistachio koofteh

Persian cooks have been making koofteh (or kofte) like this for centuries. Serve Sabrina Ghayour’s for a breakfast or brunch feast with wow factor.

Easy
March 2016

Test kitchen approved

Serves 4-6
Hands-on time 25 min, oven time 45 min

Persian cooks have been making koofteh (or kofte) like this for centuries. Serve Sabrina Ghayour’s for a breakfast or brunch feast with wow factor.

Nutrition: per serving

Calories: 357kcals
Fat: 22.8g (7.8g saturated)
Protein: 29.5g
Carbohydrates: 7.2g (7g sugars)
Fibre: 2.4g
Salt: 0.5g

For 6

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Ingredients

500g lamb mince (20% fat)
7 large free-range eggs (3 raw, 4 boiled for 6-7 min and peeled)
25g fresh dill, finely chopped (stalks and all)
25g fresh chives, finely chopped
2 tsp ground turmeric
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp nigella seeds
50g whole, shelled pistachios
100g dried apricots, roughly chopped

You’ll also need:

1.5 litre loaf tin

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a mixing bowl, combine the lamb mince, raw eggs, herbs, spices, pistachios, apricots and a generous seasoning of salt and black pepper. Mix together well.
Press just less than half the mixture into the base of the loaf tin, then make an indent lengthways down the centre, end to end. Lay the boiled eggs in a row in the indent. Pile the remaining mixture over the eggs and smooth the surface into a peak, ensuring the eggs are all covered. Bake for 45 minutes.
Remove the tin from the oven, then turn out the koofteh and cut into slices. Serve with your favourite sauce – I like mine with a sweet tamarind or chilli sauce, but brown sauce works beautifully too.