Pistachio + Pomegranate Braise with Meatballs

Fesenjoon-e Pesteh-o Kufteh-ye Kermani

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

We met Aqa-ye Alizadeh and his son in Kerman and drove together toward Rafsanjan. After a long drive, we arrived at their beautiful garden, which they had converted to a restaurant called Pomegranate. We sat on wooden benches covered with gorgeous Kermani carpets under pomegranate trees. All of a sudden, a few large trays appeared with an array of delicious dishes. I especially enjoyed this braise, made by Khanum-e Alizadeh. She served it over a saffron steamed rice/chelow.