Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. Here is the main course of her perfect Persian Dinner, Persian Meatballs with Chicken and Turkey!
1 pound Ground Turkey
10 ounces of Ground Chicken
½ cup dried Onion
½ cup Walnuts, finely ground
¼ cup Parsley, stems removed, finely chopped
¼ cup Cilantro, stems removed, finely chopped
¼ cup Dill, stems removed, finely chopped
¼ cup Barberries, cleaned, stems removed
1 teaspoon Persian Spices Blend
1 teaspoon Garlic Powder
Salt and Pepper to taste
2 tablespoons Olive Oil
¼ teaspoon Saffron, dissolved in 1 tablespoon of hot water
2 tablespoons Butter, melt in pan
In a large bowl, combine meat, onion, herbs, barberries, spices, salt and pepper. Knead thoroughly and form into 2 inch meatballs.
Place olive oil in a skillet. When the olive oil is hot add the meatballs, sauté over a medium heat until meatballs are browned but still tender. For oven baking, preheat oven to 425F. Place meatballs and olive oil in an oven-proof dish in the center of the oven and cook for 20 minutes or until meatballs are browned but still tender.
Dissolve saffron in hot water and add to the melted butter. Glaze meatballs twice. Once arranged on a platter, cover the meatballs with saffron butter and a sprinkle of sumac or lime juice.
Serve with rice dishes and/or wrap bread, fresh herbs (basil. mint, tarragon), scallions, and yogurt dishes.