Ingredients

500 g veal cut into medium pieces (you can substitute lamb or stewing beef)

800 g frozen small okra you can substitute fresh okra – see notes

1 onion finely diced

3 tablespoons vegetable oil

6 tablespoons tomato paste

8 cloves garlic roughly chopped

1.5 tablespoon pomegranate molasses if unavailable, you can skip this – but highly recommend

1.5 teaspoons salt divided, more per preference

½ teaspoon black pepper

About 6-8 cups of water added in stages

Instructions

Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and ½ teaspoon of salt. Cook it for 2-3 minutes until soft and translucent.

Season the veal pieces with ½ teaspoon salt and ½ teaspoon black pepper.

To the pot with the onions, add the veal pieces and brown them from all sides for about 5 minutes.

Cover the veal with about 4 cups of water and bring to a boil. Cover the pot and boil for 30 minutes, until the meat is almost very tender. You can also pressure cook the veal for 15 minutes. This step gives the meat a head start on cooking, since it often takes longer than the okra.

To the same pot, once the veal is a bit more than halfway cooked, add the frozen okra to the pot along with the tomato paste, the roughly chopped garlic, the pomegranate molasses and ½ teaspoon salt.

Add about 3-4 more cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes.

After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 2-3 cups) and allow it to continue boiling for another 20 minutes.

Check the softness of the meat and okra, as well as the seasoning and adjust accordingly by adding more salt and pepper as needed. If okra and meat are both tender, turn heat off and serve.

Let’s gather the ingredients and get cooking.

Ingredients:

– For the Meatballs:

– 1/2 pound ground beef

– 1/2 pound ground lamb

– 1/2 cup pistachios, finely chopped

– 1/4 cup pomegranate seeds

– 1 small onion, finely chopped

– 2 garlic cloves, minced

– 1/4 cup breadcrumbs

– 1/4 cup fresh parsley, chopped

– 1 egg

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon ground cinnamon

– Salt and pepper to taste

– For the Sauce:

– 1 cup pomegranate juice

– 1 tablespoon honey

– 1 tablespoon lemon juice

– 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

– Salt to taste

Instructions:

1. Prepare the Meatballs:

– In a large mixing bowl, combine the ground beef, ground lamb, chopped pistachios, pomegranate seeds, onion, garlic, breadcrumbs, parsley, egg, cumin, coriander, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed.

– Form the mixture into small meatballs, about 1-1.5 inches in diameter. Place them on a baking sheet.

2. Cook the Meatballs:

– Heat a large skillet over medium heat and add a bit of oil.

– Cook the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides, about 5-7 minutes, until cooked through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes.

3. Prepare the Sauce:

– In a small saucepan, combine the pomegranate juice, honey, and lemon juice. Bring to a simmer over medium heat.

– Stir in the cornstarch mixture and continue to simmer until the sauce thickens, about 3-5 minutes. Season with salt to taste.

4. Combine and Serve:

– Once the meatballs are cooked, transfer them to the saucepan with the pomegranate sauce. Gently toss to coat the meatballs in the sauce.

– Serve the meatballs hot, garnished with additional pomegranate seeds and chopped pistachios if desired.

Why Cultural Breakfasts Matter

For Iranian children, breakfast is more than just the first meal of the day. It is a comforting ritual that connects them to their roots and family traditions. By incorporating traditional Iranian breakfast foods into your routine, you can provide a sense of familiarity and security for your foster child.

Typical Iranian Breakfast Foods

Here are some common items found in a traditional Iranian breakfast:

– Nan-e Barbari: A type of Iranian flatbread, often served warm and fresh from the bakery.

– Panir: Iranian feta cheese, typically enjoyed with fresh herbs like mint, parsley, and basil.

– Sabzi: Fresh herbs, which are a staple in Iranian cuisine and are often part of breakfast.

– Mast-o Khiar: A yogurt and cucumber dip that is light and refreshing.

– Honey and Jam: These are often served with bread, providing a sweet start to the day.

– Tea (Chai): Strong black tea, often served with sugar cubes, is a breakfast essential.

As a foster carer, creating a culturally inclusive environment is key to helping your foster child feel secure and valued. Starting with a traditional Iranian breakfast is a wonderful way to show that you respect and appreciate their heritage. This simple act can significantly ease their transition into your home and foster a stronger, more trusting relationship.

The best part is that this dish can be made in under 30 minutes, so you’ll have plenty of time to enjoy it with your family or friends.

INGREDIENTS

3 Pounds Cubed Chicken Breast

1/4 Cup Vegetable Oil

1 Chopped Onion

5 Gloves of Garlic

3/4 Tablespoon Cumin

3/4 Tablespoon Coriander

1 Teaspoon (salt)

1 Teaspoon Turmeric

1 Teaspoon Ground Ginger

1 1/2 Teaspoon Chili Powder

1 1/2 Tablespoon Garam Masala

1 Teaspoon Black Pepper

1 Cup Canned Crushed Tomatoes

1/4 Cup Water

2 Cubed Potatoes

Bouillon Cubes

INSTRUCTIONS

1. Add oil to the pan and let heat, then cook chopped onions.

2. Next, add 5 gloves of garlic. Cook for two minutes.

3. Add all your spices except garam masala. Cook until toasted.

4. Next, add your chicken breast and let Flavors join.

5. Add your tomatoes, water, bullion, and garam masala.

6. Finally, add your potatoes and stir.  Cover and cook on simmer until your potatoes are soft.