Join Dan “Grossy” Pelosi on a flavor adventure as he learns to make Andy Baraghani’s kufteh. Kufteh is Farsi for “meatballs,” and is made throughout the Middle East in varying sizes. Andy’s version is tennis-ball-sized and stuffed with delicious herbs, rice, and turmeric then cooked in a bright, spicy tomato sauce. GET THE RECIPE ►► https://f52.co/3SFJeWA

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PREP TIME: 20 minutes
COOK TIME: 55 minutes
SERVES: 4

INGREDIENTS

1 egg
¾ cup cooked long-grain white rice, cooled
½ cup finely chopped herbs (a mix of chives, dill, parsley, and/ or tarragon), plus more for serving
6 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon ground turmeric
1¼ pounds ground beef, lamb, pork, or turkey (feel free to use a combination)
Kosher salt
1 yellow onion, thinly sliced
6 garlic cloves, thinly sliced
3 tablespoons tomato paste
1 teaspoon red pepper flakes
2 pints Sungold or cherry tomatoes
2 cups water

Reprinted from The Cook You Want To Be. Copyright © 2022 Andy Baraghani, Published by Lorena Jones Books, an imprint of Random House.

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