Recipe: Spicy potato and ricotta dumplings with walnut pul biber butter

If we are to believe Sabrina Ghayour — the golden girl of Persian cuisine — this is surely the most comforting recipe from her new book Bazaar. And we are happy to believe it. Because cheese, potato, melted butter and chili pepper in dumpling form is simply everything a person could want, right?

Method

1. Boil the potatoes until tender, 25 to 35 minutes. Drain, leave to cool slightly, remove the skins and mash in a large mixing bowl while they are still warm. Leave to cool.
2. Add the ricotta, eggs, dill and flour to the mashed potato and season generously with salt and pepper. Stir well to combine and leave to firm up in the refrigerator for 30 minutes.
3. Shape the mixture into small dumplings slightly larger than your thumb. Lightly dust each dumpling with flour and flatten slightly. Heat a frying pan over medium heat and add some mild olive oil. Fry the dumplings for just a few minutes; the outside should be golden brown and the inside just warm.
4. For the sauce, melt the butter in a small pan over low heat and stir in the pul biber and walnuts.
5. Spoon the dumplings onto a warmed serving platter, pour the walnut pul biber butter over them and serve immediately.

Title: Bazaar
Author: Sabrina Ghayour
Price: €25,95
Publisher: Good Cook