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.

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).

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.

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.

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.