Dast Peech-e Gusht
Persian meatloaf with fresh herbs and barberries
Ingredients
- 1 onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 pounds ground beef
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 2 green onions, finely chopped
- 2 tablespoons cumin seeds
- 1 teaspoon turmeric, ground
- 1 teaspoon cinnamon, ground
- 2 teaspoons salt
- 1/2 teaspoon pepper, ground
- 1 medium carrot, grated
- 1 pear, grated
- 1/2 cup barberries
- 4-5 tablespoons rice flour
- 5 eggs, 3 hard boiled, 2 lightly beaten
Garnish
- 2 tablespoons grape molasses, optional
- 1 tablespoon pistachios, roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized frying pan, saute the onions with 2 tablespoons of oil over medium heat for 10 minutes or until lightly golden.
- Add garlic and saute for 2 additional minutes. Set aside.
- In a large mixing bowl combine the sauteed onions, ground meat, fresh herbs, spices, salt, pepper, carrot, pear, barberries, flour and the 2 lightly beaten eggs. Mix well.
- If the meat mixture is too sticky and wet feeling, adjust by adding more flour.
- Lightly grease a loaf pan and begin by layering half of the meat mixture in the pan.
- Place the 3 hard boiled eggs in the pan and lightly press down.
- Add the remaining meat mixture and press lightly to combine the two layers.
- Place the meatloaf on the center rack of the oven and cook for approximately 1 hour. The internal temperature should reach 160 degrees Fahrenheit.
- Once lightly cooled, carefully remove the meatloaf from the pan and place on a serving platter.
- Brush the meatloaf with grape molasses and sprinkle with pistachios.
- Serve with Persian flatbreads or steamed basmati rice.
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