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Lamb Kofta With Barberries and Pine Nuts

By Sabrina Ghayour

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Lamb Barberry Pine Nut Pul Biber Kofta on a rectangular metal tray.
Photo by Kris Kirkham Photography

Looking back at all the kofta recipes I have written to date, I realize that in most I incorporate a combination of spices, aromatics, and an element of crunch to make them special. I also sometimes add dried fruit, such as currants, raisins, sour cherries, or even cranberries. But for these beauties, I’ve paired the very Persian barberry with pine nuts. This works so well as a stand-alone kofta piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

This recipe was excerpted from ‘Persiana Everyday’ by Sabrina Ghayour. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

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