How to make Jafari Ghormeh

A delicious home cooked meal from Northern Iran usually served along with white basmati rice.

Jafari Ghormeh is a beloved home-cooked meal from Northern Iran, often served alongside fragrant white basmati rice. This dish is a family favorite of mine—simple to prepare, bursting with flavor, and made with love. With a bit of patience, you can create this delicious meal that will bring everyone together at the table.

Ingredients:

• 3 bunches of cilantro

• 2 bunches of parsley

• 1 chopped onion

• 1 pound ground beef

• 1/2 cup canola oil

• 1 1/2 teaspoons turmeric

• 1 teaspoon cinnamon

• 1 1/2 teaspoons salt

• 1/4 teaspoon pepper

• Juice of 2 or 3 limes or lemons

Method:

1. Start by finely chopping the cilantro, parsley, and onion. In a large pot, heat the canola oil over medium heat and sauté the chopped herbs and onions until they are fragrant.

   
   

2. Add the turmeric, cinnamon, salt, and pepper to the pot, stirring to combine the spices with the herbs.

   
   

3. Pour in 3 to 4 cups of boiling water, then squeeze the juice of the limes, ensuring no seeds make their way into the pot. Lower the heat to medium and let the mixture simmer slowly.

   
   

4. In a separate bowl, combine one medium grated onion with the ground beef, adding a bit of salt and pepper to taste. Mix well, then shape the mixture into small meatballs, similar to those used in spaghetti dishes but a bit smaller.

   
   

5. Gently add the meatballs to the pot, allowing them to cook with the herb mixture.

   
   

6. Reduce the heat to low and let everything simmer for at least 2 hours. The longer it cooks, the richer the flavors will be. Serve Jafari Ghormeh alongside traditional Persian white basmati rice.

Enjoy your meal, Nooshe Joon!