Looking at all the kofta recipes I’ve written to date, I realize that in most I incorporate a combination of spices, aromatics, and an element of crunch to make them special. I also sometimes add dried fruits, such as currants, raisins, sour cherries or even cranberries. But for these beauties, I paired the very Persian barberry with pine nuts. It works so well as a standalone kofta stacked in bread with yogurt and harissa salad, or served with rice.
This recipe is taken from ‘Persiana every day’ by Sabrina Ghayour. Buy the full book at Amazon. This book was selected as one of best cookbooks of 2022.
source : https://folobooks.com/
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