Tomato and lime broth with lamb meatballs (Gushtabeh ba kufteh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 72) by Najmieh Batmanglij

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  • Eat Your Books

    This recipe might not appear in earlier editions.

  • Ganga108 on October 23, 2022

    I used this recipe as inspiration for a vegetable soup - the stock was very interesting with turmeric, tomatoes and dried limes. Rather than the meatballs, I used a rich veg stock, added a range of veg but kept it potato-heavy, and added yuba sticks. Utterly delicious.

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