Gluten-Free Persian Koofteh
By the Gluten Free Recipes team ·
These delightful gluten-free Persian Koofteh offer a savory and satisfying bite, perfect for any gathering. Enjoy the tender texture and aromatic blend of herbs and spices.
At a glance: This easy party and appetizers recipe yields 8 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including ground lamb or beef, finely grated onion, rice — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Persian Koofteh: When preparing this party and appetizers recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Persian Koofteh: This recipe relies on naturally gluten-free ingredients like meat and rice, with careful selection of any packaged items. It avoids all gluten-containing grains.
Ingredients
- 2 cups ground lamb or beef
- 0.5 cup finely grated onion, squeezed dry
- 0.25 cup rice, rinsed well
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil or butter
- 4 cups water or gluten-free broth
- 1 cup plain gluten-free yogurt or sour cream, for serving
Instructions
- 1
In a large bowl, combine the ground lamb or beef, grated onion, rinsed rice, chopped parsley, ground cumin, salt, and black pepper. Mix these ingredients thoroughly with your hands until well incorporated, ensuring an even distribution of flavors. This mixture will form the base of your koofteh.
- 2
Roll the mixture into small, bite-sized balls, about 1 to 1.5 inches in diameter. Aim for a firm but gentle pressure to create cohesive koofteh. You should be able to make about 16-20 balls from this mixture.
- 3
Heat the olive oil or butter in a large pot or Dutch oven over medium heat until shimmering. Carefully add the koofteh balls to the hot oil, working in batches if necessary to avoid overcrowding the pot. Sear the koofteh for about 3-4 minutes per side, until they are nicely browned and have a slightly crisp exterior.
- 4
Pour the water or gluten-free broth into the pot with the seared koofteh. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let the koofteh cook for about 15-20 minutes. The koofteh should be cooked through, and the rice inside will be tender.
- 5
Carefully ladle the cooked koofteh and some of the cooking liquid into serving bowls. Serve immediately, topped with a dollop of plain gluten-free yogurt or sour cream for a creamy contrast. This dish is best enjoyed hot.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Full-fat yogurt produces a richer result; reduced-fat works fine in most recipes.
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