Sabrina Ghayour serves up spicy bulgur wheat balls with Persian flavours on Saturday Kitchen.

Sabrina says: “These easy balls have a Persian feel with the gentle spices and fresh herbs. You can serve them on sticks for a fun party snack, put them in wraps, or a mezze-style platter.”

The ingredients are: 200g bulgur wheat, 2 medium free-range eggs, 1 small red onion, finely chopped, 2 heaped tsp turmeric, 2 heaped tsp ground cumin, 1 tsp ground cinnamon, ½ tsp cayenne pepper, 20g fresh coriander, chopped, 80g dried cranberries, salt and pepper, to taste and 4 tbsp olive oil.

To serve: 200g Greek yoghurt, 150g sweet tamarind sauce, 25g nigella seeds and 4 tbsp fresh coriander, chopped.