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Meatballs, Pasta + Pizza

Appears in
Joon: Persian Cooking Made Simple
Joon

By Najmieh Batmanglij

Published 2015

  • About

Pizza with Caspian-style topping, made in an iron skillet.

This section is a catchall for some of my favorite childhood dishes from Iran. Turnovers, called sanbuseh in Persian (samosa in India), were much more popular in the 10th century than they have been in recent years, but they are having a comeback.

Meatballs are very popular in northeastern Iran, where the Tabrizis make some magnificent ones. As well as being easy to prepare, my own are made with lots of fresh herbs, really adding to the overall flavor, and served with a delicious sauce or glaze. I have also included a popular type of patty called shami usually made with ground lamb, which I have replaced with quinoa.

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