🍽️Stew

Persian Mint and Parsley Meatball Stew (Khorak Nanaa va Jafari)

Name: Persian Mint and Parsley Meatball Stew (Khorak Nanaa va Jafari)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 300 g minced meat; 1 onion, finely grated or minced; 1 potato, diced; 2 carrots, diced; 2 cups finely chopped fresh mint and parsley; 2 tablespoons tomato paste; 2 cups water; Salt, pepper, and turmeric, to taste; Neutral cooking oil, as needed

"A vibrant and aromatic Persian masterpiece featuring tender meatballs and fresh herbs that transform simple ingredients into an exotic, comforting embrace."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

300 g minced meat
1 onion, finely grated or minced
1 potato, diced
2 carrots, diced
2 cups finely chopped fresh mint and parsley
2 tablespoons tomato paste
2 cups water
Salt, pepper, and turmeric, to taste
Neutral cooking oil, as needed

🌱 Dairy-Free🌱 Gluten-Free🌱 Nut-Free🌱 High-Protein⚡ Medium

❤️Health85%

😋Taste92%

🥳Joy88%

👨‍🍳Difficulty40/100

📜 The Story

This aromatic stew is a classic representation of Persian 'Khorak' style cooking, which emphasizes the harmonious balance of fresh herbs and root vegetables. It stems from a long tradition of using mint and parsley as primary flavor agents rather than mere garnishes, often served during the spring months when herbs are at their most vibrant.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"The kitchen fills with the cooling, bright scent of mint tempered by the earthy depth of sautéed parsley. Each spoonful offers a contrast between the velvet-soft meatballs and the tender dice of carrots and potatoes, all bathed in a savory, herb-flecked tomato broth."

Chef's Mastery

💡

The Secret

For the most tender meatballs, grate the onion using the finest holes of your grater and squeeze out about half of the juice before mixing it into the meat; this prevents the meatballs from becoming too loose while keeping them incredibly moist.

⚠️

Avoid This

Adding the meatballs and stirring immediately. You must let them poach undisturbed for at least 5-10 minutes so the proteins set, otherwise, they will break apart and cloud the stew.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 3 days. The flavors actually improve on the second day as the herbs further infuse the vegetables.

Instructions

Heat a small amount of neutral oil in a large, deep pan over medium heat. Add the diced carrots and potato and sauté for 5–7 minutes, stirring occasionally, until slightly softened but not browned.

Add the chopped mint and parsley to the pan and cook for 2–3 minutes, stirring gently, until the herbs wilt and release their aroma.

Stir in the tomato paste, turmeric, salt, and pepper. Cook for 1–2 minutes, allowing the tomato paste to darken slightly and develop a deeper flavor.

Pour in the water and bring the stew to a gentle boil.

In a bowl, thoroughly knead the minced meat with the grated onion and a small pinch of salt until sticky and well combined. Shape the mixture into small, walnut-sized meatballs.

Carefully drop the meatballs into the simmering stew without stirring. Reduce the heat to medium-low and simmer gently for 20–25 minutes, until the meatballs are fully cooked and the vegetables are tender.

Taste and adjust seasoning if needed. Serve hot with steamed rice or warm flatbread.