Persian Style Herb Meatball Stew (4)

A recipe from John Gregory- Smith inspired by the Persian classic inspired by Ghormer Sabzi.

Persian Style Herb Meatball Stew (4)
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Persian Style Herb Meatball Stew (4)
Print Recipe
  1. Put the turkey mince into a mixing bowl and add the baking powder and a really good pinch of salt and pepper. Finely chop a little parsley and coriander – about two tablespoons – and add to the meat. Mix and roll into 16 meatballs.
  2. Heat the oil in a large pan over a medium heat and add the meatballs. Cook for 2-3 minutes on two sides to get some colour and then pop them on to a plate. You can do this in batches if you don’t have a huge pan.
  3. Chuck the onion into the pan and cook, stirring occasionally, for 4-5 minutes until golden, adding the garlic for the last 1 minute.
  4. Meanwhile, chuck the spring onions, spinach, all the remaining herbs and 300ml of water into a blender and blend into a bright green sauce.
  5. Pour the sauce into the pan with the onion and add the fenugreek, turmeric and a good pinch of salt and pepper. Mix well. Once the sauce is bubbling, add the meatballs.
  6. Cover, reduce the heat to low and cook for 5 minutes. Turn the meatballs, cover and cook for another 4-5 minutes until they are just cooked through. Serve immediately with rice and chilli flakes if you like.
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