All posts tagged: Barberries

Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan

Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan

Prepare Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan, the joyful Persian autumn and harvest festival. This traditional dish hails from Tabriz, a historic city in northwest Iran, and it delights with its fruity, tangy, and savory flavors. Unlike German potato dumplings (Klöße), which serve as a side dish, Koofteh Tabrizi takes center stage as a main course. I made my version with rice, ground beef, yellow split peas, saffron, tarragon, spring onions, turmeric, and sumac in a fragrant, simmering broth. Some meatballs I stuffed with hard-boiled eggs, while others I filled with dried Mirabelle plums (Aloo Bukhara), walnuts, and barberries. Families often personalize their Koofteh with different spices, nuts, herbs, and dried fruits. Sometimes, they even cook one giant meatball and share it among everyone at the table! Watch my preparation video on Instagram

Sir Torshi - Persian Pickled Garlic

Sir Torshi – Persian Pickled Garlic

Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months. In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special. Watch my preparation video on Instagram

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken is a beloved dish in Iran and beyond, and you’ll love how easy it is to make. First, marinate the chicken in a mixture of yogurt, lemon or lime juice, olive oil, onions, saffron, salt, and pepper. Don’t skip this step is as it infuses the chicken with incredible flavor and makes it tender. Next, grill the chicken either on a BBQ, in the oven, or in an Airfryer. The marinade not only keeps it juicy but also adds a slightly sweet and tangy taste that makes it irresistible. For this recipe, you’ll be using the oven-grilled method. Make sure to drain the chicken well before grilling and grill it without the marinade to get the perfect texture. To complete your meal, serve the kabab with wild rice and barberries, grilled tomatoes, and a refreshing Salad Shirazi. In Iran, you’ll find two types of Joojeh Kabab—one with the bone and one without. For this version, you’ll use boneless chicken breast, which absorbs the marinade beautifully …