An Authentic Iranian Dish, And I Can't Say Enough About How Delicious it is👌 / How To Make Koofteh Kalle Gonjishki (Bird's Head shaped Meatballs).

Tips for Kalle Ganjishki Ingredients

1. Tips about Onions

Often, when we go to the market to buy onions, we see different types in stores. Without paying attention to their specific uses, we just pick the most accessible one. In reality, the type of onion chosen may not be suitable for the intended use.

To briefly explain the uses of different onions: yellow onions, the most common type, are the best for cooking. White onions have a milder taste, making them great for raw consumption in salads and dips. Red onions have more fiber than white and yellow ones, and their color makes them perfect for garnishing dishes. However, they don’t provide enough flavor for cooking.

2. Tips about Fried Onions

Fried onions added at the end of cooking not only enhance the aroma and flavor of the dish but also help thicken the stew. The important point is that these onions should be finely chopped and dry. After chopping the onions, fry them in plenty of oil that has already been heated. Then, place them on a wire rack to remove any excess oil. If the fried onions are oily and large, they will remain visible in the stew, which many people find unappealing. Therefore, ensure the fried onions are dry and finely chopped to give a powdered texture.

3. Tips about Stock Cubes

Stock (made from meat, poultry, fish, or vegetables) is prepared by simmering bones with vegetables and a few spices. It’s used in soups, sauces, stews, and many other dishes, significantly enhancing the flavor. You can make your own stock or buy it ready-made. If using stock, remember to add salt at the end because stock is slightly salty, and you may not need to add extra salt.

4. Tips about Saffron

Always try to use strong-brewed saffron, as it becomes weaker with more water, meaning you’ll need to use more saffron to achieve the desired color. The way saffron is brewed is crucial. I always brew saffron the method shown by Mrs. Golavand on a TV show. For brewing, grind the saffron without adding sugar, then add 2 tablespoons of hot water and two ice cubes per teaspoon of saffron. The ice will shock the saffron, enhancing its color. Store brewed saffron in an airtight container in the freezer and allow it to thaw at room temperature before use.

5. Tips about Meatballs

You can make meatballs with lamb or beef. Keep in mind that lamb meat shrinks during cooking, so you should make the meatballs a bit larger. Beef doesn’t shrink, so you can make the meatballs the standard size.

How to Make Kalle Ganjishki

1. Mix ground meat, grated onion, black pepper, turmeric, and salt thoroughly with your hands. If you have time, let the mixture rest in the fridge for a few hours before forming the meatballs. Then, take a walnut-sized portion of the mixture and shape it into meatballs. Heat a few tablespoons of oil in a pan over medium-high heat and cook the meatballs, turning them occasionally to prevent burning. Once the meatballs have formed, reduce the heat and continue frying until they are well browned and cooked.

   

   

   

   

   

   

   Do not add water to the meatballs for cooking, as the meat will release its own juices. Another important tip is not to squeeze out all the juice from the grated onions. After grating the onions, let them sit for a few minutes to release their juice, then add the remaining onion to the meat. Avoid pressing the onions to remove all their juice, as this could result in a sour taste.

2. In a separate pan, sauté diced onions, black pepper, and turmeric until golden, then add the tomato paste. Once the paste darkens, add the diced potatoes, stock cube, and water. Once it starts boiling, gently add the meatballs. Cover the pot and let it simmer until the stew thickens.

   

   

If the stew becomes too dry during cooking, you can add boiling water, but note that Kalle Ganjishki is not a very watery stew. In the last 30 minutes of cooking, add the fried onions, saffron, salt, and lemon or sour grape juice. Let the stew simmer gently, but avoid stirring too much.