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24–30
meatballsMedium
40 min
Published 2015
Years ago I was inspired by a sixteenth-century Persian cookbook to create this recipe and combine a mixture of pomegranate and grape molasses for the sauce. To my surprise, last year in Kerman, where they have the best of both pomegranates and pistachios, a local cook served me pistachio meatballs with a pomegranate sauce.