I’m so grateful to welcome Nazli, an Iranian-born Australian today. She shared with me a recipe for Lamb and Lentil Kofte (also spelled Kofta or Kafta) , a combination of ground meat, seasonings, herbs, rice, and lentils molded into a ball gently cooked in a lovely tomato, turmeric, and onion sauce.
Some of us may be tempted to refer to this dish as a variation on meatballs… except for the Kafta’s traditionally massive size. In fact, as Nazli shares, in the region of Tabriz, women sometimes even cook entire chickens in their kofta!
Nazli also discusses a wartime childhood, the beauty of the landscape in Iran, and the ancient Persian culture that Iranians share with many other nations.
A final word about this episode, I would like to note that it is heavily edited. Welcome, Nazli.
Highlights
- Driving through the mountains to the Caspian Sea
- Visiting the ancient cities of the Persian Empire
- The history of the Zorastrianism religion
- Educating me: Persian / Arab / Iranian
- The devastating war that shaped Nazli's childhood
- Celebrating Nowruz
- One Kofte that can serve 20 people (with a chicken inside!)
- Memories of her mother preparing a meal from the floor
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Nazli's Storied Recipe: Koofteh Tabrizi (Persian Meatballs)
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