SAEDNEWS: Sumac Meatballs are one of the traditional and popular Iranian dishes, loved for their tangy and sweet-sour flavor. This dish is usually made with red meat. In this article, you will learn two delicious cooking methods."
According to the Cooking Service of SAEDNEWS, Sumac Meatballs are one of the traditional and popular Iranian dishes, loved for their tangy and sweet-sour flavor. Typically prepared with red meat, this recipe will not only teach you how to make the traditional dish but also offer an alternative version using chicken breast for a lighter and healthier option.
Lamb meat: 500g
Rice: 1/2 cup
Chopped chickpeas: 1/2 cup
Medium onions: 2
Eggs: 2
Garlic cloves: 3
Chopped scallions: 1/2 cup
Chopped parsley: 1 cup
Tomato paste: 1 cup
Fresh mint: 1 cup
Tarragon: 1/4 cup
Dried savory: 2 tablespoons
Turmeric: 1 teaspoon
Sumac: 3 tablespoons
Olive oil: 1 1/2 tablespoons
Salt and pepper: to taste
Soak and rinse the rice and chopped chickpeas. Boil them with 2 cups of water for 20 minutes, then drain.
Wash and finely chop the fresh herbs.
Grate the onions and squeeze out the excess juice.
Using a blender or by hand, mix eggs, salt, pepper, spices, minced garlic, grated onion, meat, cooked rice, and chickpeas until well combined.
Dice an onion, fry it lightly in oil, and add turmeric. Once slightly fried, add all the sumac and sauté briefly.
Add 6 cups of water and 1 teaspoon of salt to the pot with the sautéed sumac.
Form small balls from the meat mixture and gently place them into the simmering sauce. Let them cook for about 1 hour on medium heat.
Chicken breast: 1/2 breast
Onion: 1
Garlic powder: 1 teaspoon
Salt, pepper, turmeric: to taste
Breadcrumbs: 1 tablespoon
Onion: 1
Carrot: 1
Tomato paste: 1 tablespoon
Pomegranate paste: 1 tablespoon
Water: 2 cups
Sumac: 1 tablespoon
Sugar: 1 teaspoon
Salt, pepper: to taste
Saffron (brewed): as needed
Barberries: 2 tablespoons
Prepare the Meat: Wash, chop, and grind the chicken breast. Grate the onion, squeeze out its juice, and mix it with the ground chicken.
Add Spices: Add garlic powder, salt, pepper, and turmeric to the chicken mixture, and knead well.
Shape the Meatballs: Add breadcrumbs, knead again, and shape the mixture into balls about the size of a tangerine.
Fry the Meatballs: Heat oil in a pan and fry the meatballs on low heat until golden brown.
Sauté Vegetables: Chop and sauté the onion and carrot in a little oil until soft.
Add Pastes and Spices: Add tomato paste, pomegranate paste, salt, pepper, and saffron, and sauté until the raw smell is gone.
Add Water and Sumac: Pour in water, sugar, and sumac, and mix well.
Cook the Meatballs: Add the fried meatballs to the sauce, cover, and let simmer on low heat for 30 minutes to 1 hour.
Add Barberries: In the final minutes of cooking, add barberries to the dish.
Decorate with raisins or slivered almonds for a more appealing presentation.
Enjoy your homemade Sumac Meatballs, whether traditional or with chicken!
