Fesenjān
This rich sweet-and-sour dish originates from northern Iran. Fesenjān is popular at Iranian family celebrations, such as Yaldā Night and Christmas
Veggie ‘forcemeat’ balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6 (makes about 14)
Skip to ingredients
Method
step 1
Mix the suet, breadcrumbs, parsley and two eggs together in a large bowl. If too dry, add the third egg – when squeezed, the mixture should clump together. Roll into golf-ball-sized balls (you should get about 14) and arrange in a single layer on a lightly oiled baking tray. Will keep covered and chilled for up to 24 hrs or frozen for three months.
step 2
Heat the oven to 180C/160C fan/gas 4 and bake for 15-20 mins until golden brown, then serve warm alongside Christmas dinner or as a starter with cranberry sauce.
