🍽️Meat Dish

Persian-Style Meatballs with Marinated Vegetables (Goosht-e Ghelgheli ba Sabzijat)

Name: Persian-Style Meatballs with Marinated Vegetables (Goosht-e Ghelgheli ba Sabzijat)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Meat Dish
Ingredients: 1 head lettuce, washed, well-drained, and finely chopped; 4 carrots, peeled and finely chopped; 4 sweet peppers, finely chopped; 6 tablespoons vinegar, divided; 1/2 teaspoon salt; 900 g ground meat; 6 tablespoons garlic, finely chopped; 2 hot peppers, finely chopped; 2 tablespoons water; 2 tablespoons meat spice

"A vibrant masterclass in flavor contrast, these succulent garlic-infused meatballs rest atop a zesty marinated salad for a refreshing yet deeply satisfying Persian feast."

Prep:30 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 head lettuce, washed, well-drained, and finely chopped
4 carrots, peeled and finely chopped
4 sweet peppers, finely chopped
6 tablespoons vinegar, divided
1/2 teaspoon salt
900 g ground meat
6 tablespoons garlic, finely chopped
2 hot peppers, finely chopped
2 tablespoons water
2 tablespoons meat spice

🌱 Gluten-Free🌱 Keto-Friendly🌱 Low-Carb🌱 Dairy-Free🌱 Paleo🌱 High-Protein⚡ Medium

❤️Health88%

😋Taste92%

🥳Joy90%

👨‍🍳Difficulty35/100

📜 The Story

Goosht-e Ghelgheli, literally 'rolling meat,' is a cornerstone of Persian home cooking, traditionally appearing in stews like Fesenjan or served as an appetizer. This specific preparation showcases the Iranian culinary philosophy of 'Garm' and 'Sard' (hot and cold), balancing the heat of spiced meat with the cooling, acidic profile of marinated raw vegetables.

🧬 Flavor DNA

🍋Sour

7/10

🧂Salty

5/10

🌶️Spicy

6/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"The dish presents a striking contrast between the chilled, vinegar-soaked crunch of carrots and peppers and the tender, savory warmth of garlic-heavy meatballs. As it rests overnight, the pungent aroma of vinegar and hot peppers mellows into a sophisticated, aromatic infusion that permeates every bite."

Chef's Mastery

💡

The Secret

For the best crust, ensure the meatballs are chilled for 20 minutes before frying to help them hold their shape and achieve a deep brown sear without overcooking the center.

⚠️

Avoid This

Overworking the meat mixture during the seasoning phase, which can lead to dense, rubbery meatballs rather than a tender, melt-in-your-mouth texture.

❄️

Storage

Store in an airtight glass container in the refrigerator for up to 3 days; the flavors will peak after the first 24 hours.

Instructions

Place the finely chopped lettuce in a large serving bowl. Add the carrots and sweet peppers and gently toss to combine.

Season the vegetables with salt and drizzle with 6 tablespoons of vinegar. Mix lightly, cover, and set aside while preparing the meatballs.

In a separate bowl, combine the ground meat, chopped garlic, and meat spice. Mix until evenly seasoned without overworking the meat.

Shape the mixture into small, uniform meatballs for even cooking.

Heat a wide pan over medium heat. Add the meatballs and fry for about 3 minutes, turning gently until browned on all sides.

In a small bowl, mix the water, remaining vinegar, and chopped hot peppers. Pour this mixture over the meatballs and continue cooking for another 3 minutes until the meatballs are fully cooked and fragrant.

Remove from heat and spoon the meatballs along with their cooking juices over the prepared vegetable mixture.

Cover the dish and refrigerate overnight. This resting time allows the flavors to meld and intensify before serving.