Pistachio and Pomegranate Meatballs

Name: Pistachio and Pomegranate Meatballs (Kufteh-ye pesteh-o anar)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes: 24–30 meatballs
Cuisine: Iranian
Ingredients: 1½ cups (180 g) raw pistachio kernels or hazelnuts, picked over; ¼ cup (15 g) bread crumbs; 3 cups (250 g) chopped fresh parsley; 1 cup (85 g) chopped fresh tarragon; 1 cup (85 g) chopped fresh cilantro; 1 tablespoon fresh lime juice; 1 teaspoon red pepper flakes; 1 teaspoon freshly ground black pepper; 1 medium onion, peeled and cut into 4; 1½ cups (180 g) raw pistachio kernels or hazelnuts, picked over; 2 pounds (900 g) ground turkey or chicken thighs, or lamb, or boned and skinned ground fish fillets; 2 pounds (900 g) ground turkey or chicken thighs, or lamb, or boned and skinned ground fish fillets; 1 egg; ½ cup (120 ml) oil, (110 g) butter, or ghee*; 1 tablespoon ground cumin; 2 teaspoons sea salt; 2 pounds (900 g) ground turkey or chicken thighs, or lamb, or boned and skinned ground fish fillets; 2 pounds (900 g) ground turkey or chicken thighs, or lamb, or boned and skinned ground fish fillets; ¼ cup (60 g) honey, grape or date molasses; ¼ cup (60 g) honey, grape or date molasses; ¼ cup (60 ml) pomegranate juice; 1 teaspoon salt; ½ cup (120 ml) oil, (110 g) butter, or ghee*; ½ cup (120 ml) oil, (110 g) butter, or ghee*; ¾ cup (180 g) pomegranate molasses; ¼ cup (60 g) honey, grape or date molasses; Sprigs of basil, sprouts, mint; Sprigs of basil, sprouts, mint; 1 cup (150 g) fresh pomegranate arils; ½ teaspoon red pepper flakes

Kufteh-ye pesteh-o anar

Preparation info

Makes:
24–30
meatballs

Difficulty
Medium
Ready in
45 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meatballs

1 medium onion, peeled and cut into 4
1½ cups (180 g) raw pistachio kernels or haz

Asia
Iran
Main course
Supper
Southeast Asia

Method

To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste. Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not overmix). Cover and place in the refrigerator for 30 minutes and up to 24 hours.
Preheat t