Iranian Fish Meatballs

Name: Recipe Card
Prep time: 30 min
Cook time: 8 min
Cuisine: Iran

Written By: Just Spice

Recipe Card

Prep Time:

30 Min

Cooking Time:

8 MIn

Serving:

4 Portion

Category:

Main Course

Cuisine:

Iran

Persian cuisine can be as much a delight for your sense of smell as it is to your tongue. Iranian Fish Meatballs include flaky cod, fresh herbs, aromatic spices and red chiles. Make fish kofta for a delicious starter or main course with rice!

Ingredient

6 tbsp olive oil

1 1/4 cups large red onion diced (1 large)

1 1/4 cups large white onion diced (1 large)

6 garlic cloves minced

1 1/2 lbs cod fillets skinless, boneless, cut into 1 1/4 inch chunks

2 red chiles Fresno or red Jalapeño, 1 diced, 1 sliced into rings

3/4 cup fresh parsley chopped

3/4 cup fresh dill chopped plus few sprigs for garnish

1 lemon 2 tsp zest then cut into 6 wedges

1 large egg

2 tsp Persian Fish Spice Blend

1 tbsp sumac

1 tsp salt

1/2 tsp ground black pepper

2/3 cup plain Greek yogurt or Labneh

Instruction

1

Preheat oven to 450°F/230°C.

2

Put 3 tablespoons of oil into a large sauté pan over medium-high heat. Once hot, add the onions and cook, stirring occasionally, until softened and golden, 8-10 minutes. Add the garlic and cook for another 3 minutes. Remove from the heat and set aside to cool.

3

In a food processor, pulse the chunks of fish a few times until broken down a bit. Add the cooled onion mixture, chopped chili, herbs, lemon zest, egg, 2 teaspoons of Persian Fish Spice Blend, sumac, salt, and black pepper. Process again until finely chopped but not a complete paste.

4

Using a 3 tbsp scoop or your hands, shape the mixture into about 16 meatballs. Put 2 tablespoons of oil into a large frying pan and place on a medium-high heat. Once hot, add the kofta and brown all over in batches of 2 or 3 and fry for about 4 minutes, turning often.

5

Transfer to a parchment-lined baking tray and bake for 4 or 5 minutes, until just cooked through. Remove from the oven and set aside for 5 minutes to slightly cool.

6

To serve, spread the labneh or yogurt evenly on plate and top each with 3-4 cod meatballs. Sprinkle the kofta with sumac, dill sprig and sliced chili. Drizzle the last tablespoon of oil over and serve, with lemon wedges. Enjoy! ❤️.