Pistachio + Pomegranate Meatballs

Kufteh-ye Pesteh-o Anar


Preparation info

  • Makes:


    • Difficulty


    • Ready in

      40 min

Appears in

Joon: Persian Cooking Made Simple


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.



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


  1. 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.