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 Beef and Lamb.
1 pound Ground Beef
1 pound Ground Lamb
1 medium Onion, peel and finely chopped
1 teaspoon Persian Spices Blend
2 tablespoons Salt
Pepper to taste
¼ teaspoon Saffron, dissolved in 1 tablespoon of hot water
2 tablespoons Oil
1 tablespoons Butter, melt in pan
⅓ cup of Barberries, cleaned with stems removed
⅓ cup of Walnuts, finely ground
Saute onions in 2 tablespoons of oil until golden brown.
In a large bowl, combine meat, barberries, spices, ground walnuts, sautéed onions, salt and pepper. Knead thoroughly and form into 2 inch meatballs.
Dissolve saffron in hot water and add to the melted butter.
Preheat oven to 45oF. Reduce heat to 400F, and place meatballs and 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. Turn the meatballs and baste with saffron twice.
Serve with rice dishes and/or wrap bread, fresh herbs (basil, mint, tarragon), scallions, and yogurt dishes.