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\n\t\t<\/div>\n\nCHICKEN MEATBALLS WITH PISTACHIOS AND SPINACH<\/h2>\n
Okay, I\u2019ll admit it: this isn\u2019t the simplest recipe I could have chosen. But it\u2019s by far the most aromatic! My blender chopped the herbs for me, so the work stayed manageable. I pressed the button, and green leaves whirled around the jar. Then something magical happened. A fresh, warm, spicy scent drifted through my kitchen. I closed my eyes for a moment. It smelled of fresh herbs, just like Iran. For a second, I wasn\u2019t standing at my stove anymore. I was somewhere among bundles of herbs in Tehran\u2019s Grand Bazaar.<\/p>\n
Wondering whether the extra effort pays off? Absolutely! Grab a blender and a big bunch of fresh herbs. I promise your kitchen will smell as if you took a little trip to Iran.<\/p>\n
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\n\t\t<\/div>\n\nWHO IS YOTAM OTTOLENGHI?<\/h2>\n
Yotam Ottolenghi is a worldwide bestselling author, and his recipes inspire millions of people to cook with joy. His book \u201cSimple*\u201d alone has sold more than three million copies worldwide. And now its successor is here: \u201cSimple Too\u201d is out! Born in Jerusalem, Ottolenghi turned Middle Eastern and Mediterranean cooking into a trend in London. He combines spices, herbs, yogurt, pomegranate and citrus fruits so boldly and so naturally that you instantly want to rush into the kitchen.<\/p>\n
I love his cooking, and not just from afar. Almost all his books sit on my shelf, and I cook from them very often. The pages are stained, my best-loved recipes are marked, and some dishes land on our table again and again. On two separate trips to London, I visited his restaurants Ottolenghi Spitalfields and ROVI by Ottolenghi. I sat there, worked my way through plate after plate of bright, beautiful dishes, and couldn\u2019t stop raving. I find the same freshness, the same bold aromas and the same vibrancy in my Persian cooking, and I can\u2019t wait to share them with you. Maybe that\u2019s why Ottolenghi and I get along so well.<\/p>\n
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<\/a><\/p>\nTHE PUBLISHER BEHIND \u201cSIMPLE TOO\u201d: DK BOOKS<\/h2>\n
DK Books published the German edition of \u201cSimple Too*\u201d, and it knows exactly how to make books you love to hold. Dorling Kindersley, as the publisher was originally called, was founded in London in 1974. To this day, the name stands for richly illustrated nonfiction, encyclopedias, travel guides and cookbooks. Jamie Oliver\u2019s \u201cVeggies\u201d appeared there too. The German publisher DK Verlag is based in Munich, which is exactly where Ottolenghi performs on November 11. The book came together with co-author Verena Lochmuller, because here, too, great cookbooks are a team effort.<\/p>\n
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\n\t\t<\/div>\n\nWHAT MAKES \u201cSIMPLE TOO\u201d SO SPECIAL<\/h2>\n
Inside, you\u2019ll find 135 recipes, from breakfast to dinner, across 304 pages. Simplicity sits at the heart of every recipe. Some dishes take under 30 minutes, others come together in a single pot, and others you can prepare cleverly in advance. So you can quickly find the right recipe for your day, whether you have time or not.<\/p>\n
More than 150 vibrant photos whet your appetite. I flip through the pages and get hungry right away. The format is generous, the recipes are clearly laid out, and I never lose my place while cooking. Above all, the classic Ottolenghi taste shines through: fresh herbs, lemon, yogurt, crunchy nuts. The dishes taste like restaurant food straight from his kitchen, yet they reach the table without stress.<\/p>\n
Who is this book for? Ottolenghi fans will be thrilled. Beginners who want to ease into Middle Eastern and Mediterranean cooking will find a gentle way in. And if you already loved \u201cSimple,\u201d \u201cSimple Too\u201d delivers exactly what you\u2019re hoping for: more of it.<\/p>\n
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\n\t\t<\/div>\n\nMORE OTTOLENGHI RECIPES ON MY BLOG<\/h2>\n
Ottolenghi has been part of my kitchen for many years. That\u2019s why you\u2019ll find far more here than his famous chicken meatballs. I\u2019ve also shared plenty of his delicious desserts, and that\u2019s despite the fact that I\u2019m not really a dessert person! If you follow me, you know I prefer hearty food. When dessert time rolls around, I usually reach for the cheese board instead of something sweet.<\/p>\n
But the clever combination of yogurt, labneh and thyme won me over, even me. It\u2019s a wonderful mix of freshness, spice and delicate aromas, and I can\u2019t resist it. Browse my best-loved desserts and get inspired:<\/p>\n
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- Labneh and Rhubarb Dessert Inspired by Ottolenghi<\/li>\n
- Honey and Yogurt Cheesecake with Thyme<\/a><\/strong><\/li>\n
- Yogurt Cream with Baked Strawberries<\/li>\n<\/ul>\n
<\/a><\/p>\nOTTOLENGHI LIVE SHOWS IN GERMANY<\/h2>\n
If you\u2019d love to see Ottolenghi live, your chance is coming soon: he\u2019s bringing his live show to Germany.<\/p>\n
\ud83d\udccd November 11 in Munich, Circus Krone
\n\ud83d\udccd November 15 in Cologne, Theater am Tanzbrunnen<\/p>\nI love the idea of seeing the man whose recipes I adore live on stage.<\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR OTTOLENGHI\u2019S CHICKEN MEATBALLS<\/h2>\n
100 g pistachio kernels<\/a>*<\/strong><\/p>\n
10 spring onions (scallions), roughly chopped (125 g)<\/p>\n
50 g fresh cilantro (coriander), roughly chopped<\/p>\n
20 g dill, roughly chopped<\/p>\n
3 garlic cloves, roughly chopped<\/p>\n
1 tsp turmeric<\/p>\n
2\u00bd tsp ground cumin<\/p>\n
25 g panko or cornmeal<\/p>\n
1 egg<\/p>\n
400 g ground chicken (chicken mince)<\/p>\n
105 ml olive oil, divided<\/p>\n
200 g baby spinach, roughly chopped<\/p>\n
650 ml chicken stock<\/p>\n
100 g orzo<\/a>*<\/strong><\/p>\n
75 g dried sour cherries<\/a>* <\/strong>or cranberries<\/a>*<\/strong>, roughly chopped<\/p>\n
2 tsp sour cherry molasses or pomegranate molasses<\/p>\n
Lemon wedges, to serve<\/p>\n
Fine sea salt and black pepper<\/p>\n
HOW TO MAKE CHICKEN MEATBALLS WITH PISTACHIOS<\/h2>\n
Blitz the first seven ingredients in a blender until finely chopped. Spoon 175 g of this mixture into a small bowl and set it aside.<\/p>\n
Leave the rest in the blender jar. Add the panko, egg, ground chicken, \u00be tsp salt and plenty of pepper. Blend, then shape the mixture into 14 meatballs.<\/p>\n
Heat 2 tbsp of the oil in a deep frying pan over medium-high heat. Add the meatballs and brown them on all sides for about 5 minutes. Transfer them to a plate.<\/p>\n
In the same pan, combine the remaining oil (75 ml) with the reserved pistachio mixture and the spinach. Cook, stirring, for about 3 minutes, until the spinach has wilted. Add the stock, orzo, cherries, molasses and \u00be tsp salt.<\/p>\n
Bring to a simmer and return the meatballs to the pan. Cover and simmer over medium-low heat until the orzo is cooked. Let everything rest, covered, for 5 to 10 minutes, until the pasta has plumped up and the sauce has thickened.<\/p>\n
Serve with lemon wedges.<\/p>\n
Nooshe Jan, \u0646\u0648\u0634 \u062c\u0627\u0646! Enjoy your meal!<\/p>\n
Susan<\/p>\n
Links marked with * are affiliate links. If you buy through them, I earn a small commission, and the price stays the same for you. It\u2019s an easy way to support my work. A huge thank you \u2665<\/span><\/p>\n
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