Step 1

In a large mixing bowl, combine all the ingredients for the meatballs except for the oil and mix well and form into small meatballs (about 2 tablespoons)

Step 2

Heat the oil over medium-high heat in a large frying pan and saute the meatballs for about 10 minutes.

Step 3

Move and turn the meatballs as necessary to brown them on all sides. Remove from the pan and set aside.

Step 4

Heat 2 additional tablespoons of oil in the same pan and saute the diced onions for about 15 minutes over medium-high heat, until lightly golden brown.

Step 5

Add the minced garlic, salt, pepper, and turmeric, and saute for an additional 2 minutes.

Step 6

Add the tomato paste to the onions and gently saute for 2 minutes.

Step 7

Add the remaining ingredients for the sauce and bring to a gentle simmer.

Step 8

Return the meatballs to the pan, cover, and cook over low heat for 1 hour. Taste and adjust for tartness and seasoning.

Step 9

While the stew is cooking, combine the sliced potatoes with oil, salt, turmeric, and roast in a 375℉ oven for 30 minutes or until fully roasted.

Step 10

Arrange the stew on a serving platter and place the roasted potatoes on top. Serve with Persian steamed basmati rice.