Sour Cherry and Lamb Meatballs in Saffron Broth

Ingredients

Meatballs

1 pound ground lamb

1 small onion, grated

4 cloves garlic, minced

1 tablespoon rice flour

1 teaspoon fine sea salt

1/2 teaspoon freshly ground ground black pepper

1 teaspoon turmeric

1 tablespoon advieh (Persian spice mix) (recipe attached)

4 tablespoons ghee, or olive oil

Stew

3 tablespoons ghee, or olive oil

2 large onions, thinly sliced

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 teaspoon cinnamon

2 cups water, hot

3 cups cherries, pitted fresh or frozen

1/2 teaspoon ground saffron dissolved in 3 tablespoons hot water

1-2 tablespoons fresh lime juice, optional

1-2 tablespoons sugar, optional

Garnish

1 tablespoon ghee, or olive oil

2 tablespoons pistachios, roughly chopped

2 tablespoons almonds, roughly chopped

1 tablespoon rose petals

Directions

Make the meatballs:

- Place the lamb, onion, garlic, rice flour, salt, black pepper, turmeric, and advieh in a large mixing bowl. Thoroughly mix to create a smooth paste, then form the paste into a small walnut-sized (about 2 tablespoons) balls.

Persian Table

taught by Omid Roustaei

- In a large skillet, melt the ghee (or olive oil) over medium-high heat and begin to lightly brown the meatballs on all sides, turning frequently, about 10 minutes, then set them aside.

Make the stew:

- In a dutch oven, melt the ghee (or olive oil) and sauté the onions for 15 minutes over low heat until they are golden and softened.

- Add the salt, pepper, and cinnamon and sauté for an additional minute before adding the water and the sautéed meatballs. Cover and cook on low heat for 30 minutes.

- Add the cherries and the saffron-water, then cover and continue to cook over low heat for an additional 30 minutes.

- Adjust the stew by adding lime juice and sugar to your taste.

To garnish and assemble:

- For the garnish, melt the ghee (or olive oil) in a small saucepan and sauté the pistachios and almonds over low heat over 1 minute.

- Pour the stew in a serving bowl and garnish with toasted nuts and a sprinkle of rose petals on top. Serve with steamed basmati rice.