Name: Spinach and Sour Orange Khoresh
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 tablespoon rice flour; ½ teaspoon ground saffron dissolved in 1 tablespoon orange blossom water; 1 pound (450 g) ground chicken thigh (or lamb or beef); 3 cups (720 ml) sour orange juice (narenj)*; 1 tablespoon grape molasses or brown sugar (if sour orange is too sour); 1 small onion, peeled and grated; ½ teaspoon freshly ground black pepper; ½ teaspoon turmeric; 1 teaspoon sea salt; ¼ teaspoon freshly ground pepper; 1 cup (85 g) chopped fresh parsley; 2 pounds (900 g) chopped fresh baby spinach, or 1 pound (450 g) frozen chopped spinach; 2 cloves garlic, peeled and sliced; 3 tablespoons oil, butter, or ghee*; 1 large onion, peeled and thinly sliced; 2 teaspoons chopped fresh parsley; ¼ teaspoon turmeric

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meatballs

1 pound (450 g) ground chicken thigh (or lamb or beef)
1 small

Method

To make the meatballs: In a mixing bowl, combine the meat, onion, salt, pepper, turmeric, and parsley. Knead lightly to create a paste. Use moist hands to shape the paste into small meatballs the size of hazelnuts.
In a wide skillet heat 3 tablespoons oil over medium-low heat and carefully add the meatballs. Swirl and shake the skillet back and forth to brown m