“Kordestan; The Tribal Region–with Kermanshah, IIam, Lorestan, Chahar Mahal & Bakhtiari and Kohkuliye & Boyer Ahmad run north-south parallel to the Zagros mountains, located in the western side of Iran by the Zagros mountain range. They form the main tribal and nomadic region of Iran. Yogurt and bulgur are the favorite ingredients of the cuisine of this region, which also utilizes mulberries, walnuts, and wild pistachios/baneh (therebinth).”
Kurdish Seven-Spice Advieh: Makes 3/4 cups/75g
Ingredients: (1) two 4 inch/10 cm cinnamon sticks, broken up; (2) 1 Tbsp. cloves; (3) 2 Tbsp. black pepper corns; (4) 2 Tbsp. cumin seeds; (5) 2 Tbsp. mustard seeds; (6) 1 Tbsp. nutmeg; (7) 2 Tbsp. ground turmeric. Kurds use various spice mixes; this is one of such mixes.
Directions: Grind the cinnamon, pepper corn, cloves, cumin seeds, mustard seeds, and nutmeg each separately in a spice grinder. Transfer them to a small mixing bowl as you grind them. Add the ground turmeric and use a spoon to mix them. Transfer to an airtight glass jar and keep in a cool place to use as needed.
Bulgur Meatballs in a Vegetable Broth:
Kofteh savara-ye-Kordi (Vegetarian)
Serves 6-8 Prep: 40 minutes + 30 minutes of resting
Cooking: 2 hours
Paste: 1 cup/180 g bulgur; ¼ cup/50 g rice; 2 large onions, peeled and quartered; 2 tsp. fine sea salt; 1 tsp. freshly ground pepper; ½ tsp. red pepper flakes; ½ tsp. Kurdish seven spice advieh (see above); ½ lb/225 g lamb or boneless chicken thighs; 1 egg, bean lightly; 1 Tbsp. rice flour
Broth: ¼ cup/200g oil or ghee; 2 medium onions, peeled and thinly sliced; 1 Tbsp. fine sea salt; 1 tsp. freshly ground pepper; 1 tsp. Kurdish seven spice advieh; 2 Tbsp. tomato paste; 1 carrot, peeled and diced; 1 zucchini, diced; ¼ cup/40g fresh or frozen peas; 2 bay leaves; 1 Tbsp. lime juice; 1 large tomato, peeled and diced; 6 cups/1.51broth or water
Egg Wash: 1 egg, lightly beaten with 1 Tbsp. water
To Make the Paste: In a medium saucepan, place the bulgur and rice, add 4 cups/960 ml water and ½ teaspoon salt, cover and cook for 15 minutes over medium heat. Strain, squeeze out the liquid, and set aside to cool.
In a food processor, place the bulgur and rice mixture, add the rest of ingredients for the paste, and pulse until you have a sticky paste. Cover and allow to rest in the refrigerator for at least 30 minutes and up to 24 hours.
To Make the Broth: Heat the oil in a laminated cast-iron pot wide enough to fit 6 large oval shaped meatballs the size of tangerines. Brown the onions over medium heat, add the salt, pepper, advieh, tomato paste, carrots, zucchini, and peas, and sauté for 1 minute. Add the bay leaves, lime juice, diced tomato, and broth and bring to boil. Reduce the heat to low, cover, and allow to simmer while you prepare the meatballs.
Place a bowl of water next to you. Using damp hands, divide the meatballs into 6 equal parts. Shape each meatball into a large smooth oval ball and paint it with the egg wash. Gently slip each meatball, as you make it, into the simmering broth. Be sure to leave some space between the meatballs. Bring back to a boil.
Reduce heat to medium and cook, uncovered, for 15 minutes. Reduce heat to low, cover, and cook for 45 minutes. Baste once with pan juices to prevent drying out. Adjust the broth seasoning to taste. Remove the bay leaves and serve with yogurt.
