I grew up with a guy whose dad was from Iran. While most kids were eating mac and cheese, beans and franks or a casserole of some sort, dinner at his house included tahdig (crispy rice from the bottom of the pot), turşu (pickled vegetables and garlic) and other amazing dishes.

From that experience, I drew my inspiration for this week's recipe, which shows you how to bring these tastes into your home, too.

The kefta recipe is one I use at home, and the raita recipe is one I learned working in the kitchen at The Ritz-Carlton, St. Louis.

By Christopher Lee
Serves | 4 |

1 lb ground beef or lamb, or a combination of the two
1 medium onion, finely chopped
2 tsp paprika
1 tsp cumin
1 tsp salt
¼ tsp pepper
1/8 tsp cayenne (optional)
¼ cup chopped fresh parsley
¼ cup chopped fresh coriander
1 tsp cinnamon (optional)
1 Tbsp chopped mint leaves (optional)
raita (recipe follows)

| Preparation |

Mix all ingredients together in a large mixing bowl and let sit for 1 hour or longer to allow flavors to blend.

Click here to view the full recipe.