Name: Pistachio + Pomegranate Meatballs (Kufteh-ye Pesteh-o Anar)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes: 24–30 meatballs
Cuisine: Iranian
Ingredients: ½ teaspoon red pepper flakes; ½ teaspoon freshly ground pepper; 1 teaspoon freshly ground black pepper; 1 teaspoon red pepper flakes; 1 egg; 1/3 cup (80 ml) grape molasses*; 1 cup (150 g) pomegranate arils; 1 tablespoon Fresh lime juice; 1 cup (85 g) chopped Fresh cilantro; 3 cups (250 g) chopped Fresh parsley; ½ cup oil to brush meatballs; 1 tablespoon ground cumin; 2 teaspoons sea salt; 2 lb (900 g) ground turkey thighs, lamb, or deboned fish fillets; 1 teaspoon salt; 1½ cups (180 g) raw pistachio kernels (see note); ½ cup (15 g) fresh plain bread crumbs; 1 cup (85 g) chopped Fresh tarragon; 1 cup (240 ml) pomegranate molasses*; 1 large onion, peeled and quartered

Preparation info

Makes:
24–30
meatballs

Difficulty
Medium
Ready in
40 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

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.

Ingredients

Meatballs

1 large onion, peeled and quartered
1½ cups (180 g) raw pistachio kernels (

Method

To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.