Khorak Nanaa va Jafari (خوراک نعناع و جعفری) — Persian Mint & Parsley Meatball Stew

• 400 gGround beef (15–20% fat) (For juicy meatballs)
• 180 gYellow onion (Grated on the fine side of a box grater, then squeezed well)
• 6 gSea salt (About 1 teaspoon)
• 1 gBlack pepper (About 1/2 teaspoon, freshly ground)
• 2 gGround turmeric (About 1 teaspoon)
• 30 mlNeutral oil (Such as grapeseed or sunflower, divided)
• 40 gTomato paste (About 2 tablespoons)
• 200 gCarrots (Peeled and cut into 1 cm rounds)
• 350 gPotatoes (Peeled and cut into 3 cm chunks)
• 900 mlWater (Hot, plus more as needed)
• 80 gFresh parsley (Leaves and tender stems, finely chopped)
• 25 gFresh mint (Leaves, finely chopped)

Instructions

1. 1

   Make the meatball mixture: in a bowl combine ground beef, grated-and-squeezed onion, sea salt, black pepper, and turmeric. Knead firmly for 3–4 minutes until sticky and cohesive; this helps the meatballs hold together. Cover and rest 10 minutes at room temperature while you start the stew base.

2. 2

   Build the stew base: heat 15 ml of the oil in a heavy pot over medium heat. Add the diced onion and sauté 8–10 minutes until soft and lightly golden. Stir in tomato paste and turmeric and cook 2–3 minutes, stirring constantly, until the paste darkens slightly and smells sweet rather than raw.

3. 3

   Add vegetables and broth: stir in carrots and cook 2 minutes to coat. Add potatoes, then pour in 900 ml hot water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook 15 minutes, so the vegetables begin to soften before the meatballs go in.

4. 4

   Shape and brown meatballs: with damp hands, form 18–20 meatballs (about 25–30 g each). Heat the remaining 15 ml oil in a skillet over medium-high heat. Brown meatballs in batches for 4–5 minutes total, turning to color 2–3 sides; they should be browned outside but still raw inside.

5. 5

   Simmer meatballs in the stew: slide the browned meatballs into the simmering pot. Keep the stew at a gentle simmer (small bubbles), partially covered, for 20 minutes. Avoid vigorous boiling and avoid stirring for the first 10 minutes; instead, gently shake the pot so the meatballs don’t break.

6. 6

   Fry herbs and finish: in the same skillet, add chopped parsley and mint. Cook over medium heat 3–5 minutes, stirring, just until fragrant and darker green (do not let them burn). Add fried herbs to the pot and simmer uncovered 10–15 minutes until the broth slightly thickens and flavors meld.

7. 7

   Season and serve: taste the broth and add the finishing sea salt and black pepper as needed. If the stew is too thick, add 60–120 ml hot water and simmer 3 minutes. Serve hot, ensuring each bowl gets meatballs, carrots, potatoes, and plenty of herb-scented tomato broth.