Tabriz Cuisine (Part 1)

Tabriz is the most important city in Northwest of Iran. Tabriz attracts millions of tourists each year which enjoy visiting its historical sites and delicious cousin. Tabriz has cold dry weather most of the year. We shall now explore the Tabriz cuisine which has fundamental similarities with the Turkish cuisine but it is also unique in many ways.

Tabriz Meatballs

These jumbo sized meatballs are a staple of Tabriz cuisine and are the most popular dish among the locals and the tourists alike.

Ingredients: (serves 6)

1/2 kilogram ground beef
1 cup crushed cooked Persian dal (buy from Persian grocery stores)
2 heaped tablespoons tomato paste
1/2 cup half cooked rice (cook soaked rice in boiling water for 5 to 6 minutes)
2 large eggs
1/2 cup grated onions
1/2 cup equal parts fresh savory and chives, finely chopped
2 tablespoons vegetable oil
Salt, pepper and turmeric powder to taste

Filling:

2 tablespoons crispy onions
1/2 cup shelled halved walnuts
2 tablespoons barberries
2 hardboiled eggs
2 tablespoons slivered almonds
(Optional) 5 to 10 small pitted prunes

How to:

1. In a big bowl mix together ground beef, grated onion, finely chopped greens, eggs, cooked Persian dal, half cooked rice. Season with salt, pepper and turmeric powder. Knead well using your fingers until the mixture feels sticky.
2. Mix together the ingredients of filling. Form one huge meatball with the meat mixture and put the filling inside and make a round ball using your hands. If the meat mixture is too sticky, wet your hands using cold water.
3. In a big pot mix tomato paste and vegetable oil and heat slightly. Add 3 cups of water and bring to a boil. Lower the heat and carefully place the meatball in the pot. Wait for 15 minutes the set the lid on and cook for one hour.
Sometimes for formal parties a Tabriz meatball would be prepared so large that a whole chicken is placed inside. To make sure this meatball would not fall apart when placed in the pot, usually a fine porous cloth is spread over a round bowl of suitable size and the meat mixture is spread inside, topped with the chicken and then it is wrapped around the chicken to form the giant meatball. The cloth is then secured around the meatball and it is removed after the meat has cooked completely.

Green Bean Frittata

Ingredients: (serves 4)
400 grams green beans
2 medium carrots, chopped
1 medium potato
3 eggs
1/2 cup shelled halved walnuts
1 tablespoon steamed saffron
1 tablespoon crispy onions
1 tablespoon milk
1/2 teaspoon baking powder

Vegetable oil for frying

Salt, pepper and turmeric powder to taste

How to:

1. Wash green beans and chop to 1/2 inch size pieces. Chop potatoes and carrots roughly to the same size.
2. Cook the beans with a dash of salt in one cup of water for 10 minutes. Add chopped carrots and cook for 10 more minutes. Add chopped potatoes and cook for 5 minutes, then drain and set aside to cool.
3. Once the vegetables have cooled down to room temperature, break the eggs in a medium bowl and beat with a fork. Add baking powder, crispy onions, milk, walnuts and saffron and then season with salt and pepper and half a teaspoon of turmeric powder. Mix well until smooth.
4. Add cooked vegetables and stir using a spoon. Make sure to do this gently so the softened vegetables wouldn't break and lose their shape. Cover bowl and refrigerate for 15 minutes.
5. Set a big sauce pan on medium heat and add vegetable oil. One the oil is hot add the egg mixture. Wait for 10 minutes to let e frittata set slightly, then set the lid on and cook for 30 minutes. Flip gently and cook for 10 to 15 minutes to make sure both sides are golden and somewhat crispy.

Tabriz Yoghurt Pottage

Ingredients: (serves 4 to 6)
2 medium onions
1 cup dry lentils
1 cup rice
1 kilogram mixed pottage greens (equal parts fresh chives, parsley, spinach and coriander)
4 cups beef broth
10-15 small frozen meatballs (can be store ought, or make your own. Directions below)
1 medium potato
2 cups unsweetened Greek yoghurt

Vegetable oil for frying

Salt, pepper and turmeric powder to taste

How to:

1. Soak rice in cold water with a dash of salt for at least 3 hours or overnight. Wash lentils and soak in boiling water for 5 minutes.
2. In a big pot heat 4 tablespoons of vegetable oil and add 1 thinly sliced onion and sprinkle with salt and turmeric powder and sauté until golden. Drain lentils and add to the onions. Add two cups of broth and bring to a boil, then lower the heat and set the lid on and simmer for one hour until the lentils are half cooked.
3. Meanwhile dice potatoes and fry in vegetable oil until crispy and golden. Defrost meatballs (or make your own) and gently sauté in a few tablespoons of olive oil to get a brown coat. Set aside to cool.
4. Add rice to the half cooked lentils and cook completely until grains of rice fall apart. Grate the remaining onion in a small bowl and season with salt and pepper, add to pot along with the remaining 2 cups of broth and finely chopped fresh greens. Cook for one hour.
5. Add fried potatoes and meatballs. Cook for 15 to 20 more minutes.
6. To serve: remove pot from heat and slowly add 2 cups of yoghurt. Stir gently and transfer to a big heat-proof punch bowl. Garnish with crispy onions and more yoghurt.
To make your own meatballs: (10 to 15 small meatballs)

Ingredients:

100 grams ground beef
1 small onion
1 tablespoons cornmeal
Salt, pepper and turmeric powder to taste

Vegetable oil for frying

How to:

Grate onions and squeeze to remove excess liquid. Season with salt, pepper and turmeric powder. Add to meat and sprinkle with cornmeal. Knead well using your hands for at least 15 minutes or until the meat mixture becomes sticky. Make meatballs slightly smaller than a walnut and fry in vegetable oil until brown.

Tabriz Carrot Stew

Ingredients: (serves 4)
1 medium onion
2 tablespoons tomato paste
500 grams beef or chicken
(Fattier cuts are preferred)
500 grams carrots
(Optional) 8-10 prunes
2 tablespoons steamed saffron
1/3 cup fresh lemon juice
3-4 medium tomatoes
Vegetable oil for frying
Salt and pepper to taste

How to:

1. Dice onions and fry in a few tablespoons of vegetable oil until golden brown. Season with salt and pepper. Add tomato paste and stir well.
2. Add chicken or beef along with 4 to 5 cups of water. Once boiling add salt and cook on medium heat for about 1 hour to 90 minutes until the protein is cooked through.
3. Wash and peels carrots and cut them julienne. Sauté carrots in a little vegetable oil. Cover the sauce pan lower the heat and cook until carrots are completely done. Add saffron and lemon juice.
3. Mix carrots with your protein and cook for 10 more minutes. Serve over white rice. Enjoy!