Go Back
+ servings

Dast Peech-e Gusht

Omid Roustaei, The Caspian Chef
Persian meatloaf with fresh herbs and barberries
4.72 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Persian
Servings 4


  • 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


  • 2 tablespoons grape molasses, optional
  • 1 tablespoon pistachios, roughly chopped


  • 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.
Keyword barberry, herbs, meatloaf
Tried this recipe?Let us know how it was!