2021-02-27 06:00:00 | Slow cooker Persian meatballs in saffron and tomato sauce recipe


Story by: Katrina Meynink The Telegraph

I love the hands-on therapy of rolling meatballs. It’s great for calming a hectic mind. The rice in the meatballs ensures they stay tender and soft.

Prep time: 15 minutes | Cooking time: 4 hours 45 minutes


Four to six


  • 500g minced lamb
  • 100g white rice, boiled until just cooked
  • 1 garlic clove, crushed
  • 1 egg
  • 1 small onion, grated
  • ½ bunch flat-leaf parsley, leaves finely chopped
  • 1½ tsp Persian spice mix (advieh, available from spicemountain.co.uk)
  • 3 dried rosebuds, petals broken (optional)

For the sauce

  • 100ml olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 10 saffron threads, crushed in ½ tbsp water
  • 2 x 400g tins chopped tomatoes
  • 200ml wine

To serve

  • 1 tbsp cumin seeds, toasted and roughly crushed
  • Dried rose petals
  • 75g pistachios, roughly chopped
  • 125g labneh (strained yogurt)
  • Flatbreads


  1. Combine the meatball ingredients in a large bowl and season generously. By hand, roll the mix into balls twice the size of a golf ball. Refrigerate until ready to cook.
  2. To make the sauce, set the slow cooker to the sauté function. Add the oil and, once hot, add the onion and sauté until translucent. Add the saffron threads and water and cook for another minute. Add the tomatoes and wine, close the lid and cook on high for four hours.
  3. Drop the meatballs into the sauce, then continue cooking, uncovered, on high for 30-45 minutes. Top with a drizzle of oil and the cumin seeds. Sprinkle over the dried rose petals and chopped pistachios. Serve with labneh and flatbreads.

Recipe from Slow Victories: A Food Lover’s Guide to Slow Cooker Glory by Katrina Meynink (Hardie Grant Books, £16.99). Order a copy from books.telegraph.co.uk.


Story continues…

Source References: The Telegraph
See also  2020-10-10 06:00:00 | Slip sole with smoked salt butter recipe

Leave a Reply