parsiloaf

lunch

You could, of course, make traditional Parsi kebabs. If you’re feeling more casual, you can simplify the technique and make Parsiburgers. More casual yet is Parsi meatloaf. I recommend it.

meatloaf ingredients

The flavors of this meatloaf are bold and sparkling: fresh ginger, green chiles (seeds and all), cilantro and mint, all jumping out of a simple meat-and-potatoes framework. It’s spicy enough to make you want some salad or a beer, and complex enough to eat without any condiments or sauce (if you want).

meatloaf

There’s also a nifty added punch of flavor from the pomegranate molasses that gets brushed over the top before baking. You could certainly skip this step, but it’s a nice touch.

Parsi meatloaf

It makes quite a lot, obviously. We ate it the first night with fresh blanched asparagus (not as radioactive as the picture below makes it look – I was amusing myself with digital effects) and a spoonful of mango chutney, then I had it for lunch with leftover tabouli and plain yogurt, then again for lunch with a cup of broccoli cheddar soup. It was delicious with all of it.

artsy asparagus

Parsi Meatloaf

adapted from My Bombay Kitchen by Niloufer Ichaporia King

  • 1 pound ground beef
  • 1 pound ground pork (we accidentally used pork sausage, but it worked fine – ground turkey would also work)
  • one small onion, chopped
  • 12 slices fresh ginger, minced
  • 4-8 green chiles, minced
  • 1 cup fresh cilantro, chopped
  • 1/2 cup mint leaves, chopped
  • 2 eggs
  • 4-6 oz grated potato
  • salt
  • 1 Tbsp oil
  • 2 tsp pomegranate molasses

Mix everything but the oil and pomegranate molasses together in a large bowl. Shape into a loaf and set into a roasting pan, then mix the oil and molasses and brush it over the top. Bake at 375° for about 50 minutes, until the internal temperature reaches 155°-160°. Slice and serve.

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7 thoughts on “parsiloaf

  1. wow–that looks delicious. what an unusual, yet wonderful combination of ingredients. look out sunday dinner–here we come!

  2. Ok this looks really great. Have you tried making it with ground lamb? We have so much of it I am looking for new recipes! In fact if you need some stop by the next time you are here to see your mom & dad!

  3. So the lamb actually worked quite well in this recipe. I did use half beef too. Except for Omar cooked it in a loaf pan instead of a sheet pan so we had a lot of spill over into the oven…oh well!

    1. We usually do our meatloaf in a roasting pan so we get a nice crust around the outside – hadn’t thought about the fact it puts off so much liquid! Glad you liked the recipe, we’re very fond of it.

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