Kaleh Gonjeshki

Author Notes

Persian Meatball Stew (Kaleh Gonjeshki)

Serves: 3–4 people
Prep time: 15 minutes
Cook time: 30–40 minutes

Ingredients:

For the meatballs:

• 300g (10 oz) ground beef or lamb
• 1 small onion, grated
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper

For the sauce:

• 1 medium onion, finely chopped
• 2 tbsp tomato paste
• ½ tsp turmeric
• 2–3 tbsp oil
• Salt and pepper to taste
• 2 cups (500 ml) water
• Optional: 1 tbsp lemon juice or dried mint

Instructions:

1. Prepare the Meatballs:
In a mixing bowl, combine ground meat, grated onion, turmeric, salt, and pepper. Mix well until the mixture becomes sticky and smooth. Roll into small, marble-sized balls (about the size of a hazelnut). Set aside.
2. Sauté the Onion:
In a medium pot, heat oil over medium heat. Add chopped onion and sauté until golden.
3. Add Spices and Tomato Paste:
Add turmeric and stir for 30 seconds. Then add the tomato paste and cook for 1–2 minutes to reduce its raw taste.
4. Add Water:
Pour in the water and bring to a gentle boil. Season with salt and pepper.
5. Add Meatballs:
Gently drop the meatballs into the sauce. Do not stir for the first few minutes to avoid breaking them.
6. Simmer:
Lower the heat and let the stew simmer for 25–30 minutes, until the sauce thickens slightly and the meatballs are cooked through.
7. Optional Touches:
You can add a bit of dried mint or a splash of lemon juice at the end for extra flavor.
8. Serve:
Serve hot with fresh flatbread or steamed rice.

Notes:

• “Kaleh Gonjeshki” literally means “sparrow’s head,” a reference to the tiny size of the meatballs.
• This is a humble, comforting dish commonly served in Iranian homes.
• For a vegetarian version, you could use lentil balls —Mojdeh