Chef Hoss Zaré describes his Persian 'balls as "about the size of a baby's head". Base ingredients include two lbs of Niman Ranch beef, fluffy Persian rice, ten different spices, and a rotating specialty additive, this week's being a whole baby quail stuffed with dried apricot and sour grapes (you'd have 'em too, if you went from pecking seeds to the butt of a balls joke).