Reza Mahammad's comforting stuffed potatoes smothered with spiced minced beef is a real warming treat. Why not cook them up for all the family tonight?
Ingredients
- 4 large potatoes of similar sizes, washed and peeled
- 4 tbsp vegetable oil plus enough oil for frying the potatoes
- 2 large onions peeled and thinly sliced
- 1 tsp crushed garlic
- 225 g8 oz ground beef
- 2 tbsp tomato puree
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 2 tbsp chopped coriander
- 1 tbsp chopped mint
- 2 tbsp flat leaf parsley
- 2 eggs, hard-boiled and chopped
- Salt and freshly ground pepper to season
- 300 ml10½ fl oz tomato juice
- 200 ml7 fl oz beef stock
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp sugar
Method: How to make Stuffed potatoes with minced beef
Preheat the oven to 180C/350F.
Cut the potatoes in half lengthwise. Hollow out the potatoes with a melon baller creating a shell approximately ½ inch thick. Discard the potato pulp.
Heat enough oil in a skillet until hot and brown the potatoes. Remove with a slotted spoon and drain on kitchen paper.
In a separate pan heat the 4 tablespoons of oil until hot and add the onions. Saute until the onions are soft, then add the garlic and continue to cook for a minute.
Add the minced beef and cook until the meat is browned all over. Stir in the tomato puree along with the cinnamon and allspice. Mix thoroughly and continue to cook for several minutes. Add add the coriander, mint, parsley, eggs, salt and pepper and mix thoroughly. Remove the pan from the heat and allow the mixture to cool slightly.
Fill the potatoes with the stuffing, then arrange the potatoes in an ovenproof dish.
Mix together the tomato juice, beef stock, cinnamon, allspice, sugar, salt and pepper.
Pour the mixture around the potatoes, cover and bake in the oven for approximately an hour, basting occasionally with the juices. Cook until tender and adjust seasoning.
Serve with flat bread, fresh herbs, Persian pickles and yoghurt with roasted garlic.
