Experience the Flavors of Iranian-Cali Cuisine with These Unique Recipes

From my Californian Iranian upbringing to my love for food, it has been a journey to discover my own cooking style. I prefer simple, delicious dishes that are not overly complicated. My recipes incorporate a generous amount of herbs, a variety of vinegars, and feature fruit-based desserts over chocolate. I don’t just want you to enjoy these recipes; I hope you absorb the techniques and information and make them a part of your own cooking routine.

Kufteh – A Flavorful Twist on Traditional Meatballs

Kufteh, meaning “meatballs” in Farsi, is a beloved dish throughout Iran, prepared in various sizes and with different fillings. One version, kufteh tabrizi, is as big as two human fists! This recipe features tennis ball-sized meatballs filled with a delicious blend of herbs, rice, and turmeric. Although the tangy tomato sauce is not typical of Iranian cuisine, it adds a bright and spicy element to the dish. You can prepare the meatballs and sauce a day in advance, refrigerate them, and reheat when ready to serve.

Ingredients:

• 1 egg
• ¾ cup (135g) cooked long-grain white rice, cooled
• ½ cup (30g) finely chopped herbs (chives, dill, parsley, tarragon)
• 6 tbsp extra-virgin olive oil, plus extra for drizzling
• ½ tsp ground turmeric
• 1¼lb (570g) lamb, pork, turkey mince, or a mixture
• Flaky sea salt
• 1 yellow onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 tbsp tomato paste
• 1 tsp red pepper flakes
• 2 pints (450g) cherry or sungold tomatoes

Instructions:

1. In a large bowl, beat the egg and mix in the rice, herbs, 2 tablespoons of olive oil, and turmeric.
2. Add the mince and salt, then mix well using your hands.
3. Gently form the mixture into meatballs slightly smaller than a tennis ball, but larger than Ikea meatballs.
4. In a large pot, heat 4 tablespoons of olive oil and sauté the onion and garlic until soft and golden.
5. Add tomato paste and red pepper flakes, and cook for a few minutes.
6. Add tomatoes and cook until they burst and release their juices.
7. If needed, add water to loosen the mixture.
8. Pour in 2 cups of water, season with salt, and simmer for 5-10 minutes.
9. Add the meatballs to the pot, cover slightly, and simmer for 20-30 minutes, spooning sauce over them occasionally.
10. Serve the meatballs and sauce in bowls, garnished with herbs and a drizzle of olive oil.

Apple and Blackberry Crisp with a Crunchy Twist

A crisp is the perfect dessert for those who claim they can’t bake because it’s virtually foolproof. This recipe adds a delightful twist with a cinnamon crunch topping, inspired by cinnamon toast crunch. For extra texture, panko breadcrumbs are combined with flour in the crumble. However, you can use nuts, oats, or any other crunchy element that tickles your taste buds. The fruit transforms into a luscious pie filling as it cooks. If you’re not a fan of apples and blackberries, feel free to substitute with your favorite fruits.

Ingredients:

• For the cinnamon crunch:
• ¾ cup (90g) all-purpose flour
• ¾ cup (45g) panko breadcrumbs
• ½ cup (150g) light brown sugar
• 1½ tsp ground cinnamon
• 1 tsp flaky sea salt
• ½ cup (115g) unsalted butter, melted and slightly cooled
• For the fruit:
• 3lb (1.4kg) apples, cut into thick wedges
• 12oz (340g) blackberries, fresh or defrosted if frozen
• 3.5oz (100g) granulated sugar
• 2 tbsp cornflour
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Heavy cream or ice cream, for serving

Instructions:

1. Preheat the oven to 180C (160C fan)/350F/gas 4.
2. Mix flour, panko, brown sugar, cinnamon, and salt in a bowl.
3. Drizzle melted butter into the bowl and mix until crumbly.
4. In a separate large bowl, toss apples, blackberries, granulated sugar, cornflour, lemon juice, and vanilla.
5. Transfer the fruit mixture to a skillet or baking dish.
6. Spread the cinnamon crunch mixture over the top.
7. Bake for 30-40 minutes, until the topping is crisp and golden brown, and the filling is bubbling.
8. Allow it to cool slightly, then serve generous portions topped with cream or ice cream.

These recipes are extracts from “The Cook You Want to Be” by Andy Baraghani. Available at £26 from Ebury Press. Order your copy for £22.88 at guardianbookshop.com.

Reference

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