Persian Cauliflower and Garlic Meatball Stew (Khoresht Gol Kalam ba Seer)

Rinse the cauliflower florets well and pat completely dry. Heat a little oil in a wide pan and sauté the florets until lightly golden on the edges. Remove and set aside.

In the same pan, add a touch more oil if needed and gently fry the halved garlic cloves until fragrant and pale golden. Take care not to brown them. Remove and reserve.

In a bowl, combine the ground meat with the grated onion, salt, and black pepper. Knead until smooth and cohesive, then shape into small, even meatballs.

Heat a pot over medium heat and add a little oil. Add the meatballs along with the fried onions, turning gently until the meatballs are lightly browned on all sides.

Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and lose its raw taste.

Pour in the water and bring to a gentle boil. Skim if needed, then add the sautéed cauliflower, fried garlic, lemon juice, dissolved saffron, and additional seasoning to taste.

Reduce the heat to low, cover, and let the stew simmer gently for about 30 minutes, until the flavors meld and a light sheen of oil rises to the surface.