Gheymeh Rizeh Nokhodchi - Chickpea Meatballs Braised in Tomato Sauce

As is the case with many Iranians living abroad, trips back home often feel like an epic dream steeped in nostalgia. Last year, three months after visiting Iran with my daughters, I returned once again, this time with my husband. During our four-week stay, we traveled through Tehran, Isfahan, Shiraz, Yazd, and Kerman, reconnecting with family and rediscovering the country's timeless beauty. 

I was captivated by the elegance of ancient Persian architecture, the vast landscapes, the bustling bazaars, and the small craft shops that brim with local charms. I also relished the chance to taste dishes I had long dreamt of while living abroad, and I eagerly spoke with anyone willing to share their culinary wisdom. 

One afternoon in Isfahan, my sister-in-law, her friend, and I went out for tea and sweets at a cafe inside the courtyard of a historic house. As we sipped our tea, we talked about Isfahani dishes such as biriani, khoresh mast, and gheymeh rizeh nokhodchi, the recipe I'm sharing with you today. It was a simple yet memorable moment: three women, a sunny afternoon, and stories shared over food. 

Gheymeh Rizeh Nokhodchi (Isfahani Chickpea Meatballs)

Ingredients

Serves 4

Meatballs

-1 pound lean ground lamb or beef

-2 medium-sized onions, finely grated 

-1/2 cup chickpea flour

-1 tablespoon dried mint 

-1/2 teaspoon turmeric

-1/2 teaspoon salt

-1/4 teaspoon pepper

Tomato Sauce

-1 large onion, thinly sliced

-1 large tomato, finely chopped

-2 tablespoons tomato paste

-1 tablespoon dried mint

-1/4 teaspoon turmeric

-Salt and freshly ground pepper to taste

-3 tablespoons vegetable oil or olive oil

Method

1. In a skillet, heat the oil over medium heat. Add the sliced onion, and cook until translucent. Stir in the turmeric, then add the tomato paste and cook for 5-7 minutes, stirring frequently. Add the chopped tomato, dried mint, salt, pepper, and 2 cups of water.  Bring to a gentle boil, then reduce the heat and let it simmer.
2. In a large bowl, combine the ground beef, grated onion, chickpea flour, turmeric, dried mint, salt, and pepper. Mix well with your hands until fully combined. Shape the mixture into small meatballs.  
3. Heat a little oil in a large skillet over medium-high heat. Add the meatballs and brown them well on all sides. 
4. Carefully transfer the browned meatballs to the simmering tomato sauce. Cover and cook them over low heat for 45-50 minutes. Taste and adjust the seasoning as needed.

Serve warm with freshly-baked bread or rice and a side of torshi. 

Enjoy!