Pomegranate & Pistachio Meatballs

Name: Pomegranate & Pistachio Meatballs (Kufteh-ye anar-o pesteh)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes: 20 meatballs
Cuisine: Iranian
Ingredients: ½ cup pomegranate paste; ¾ cup honey or grape molasses; 1 egg; ½ cup chopped fresh tarragon; 2 pounds ground, lamb or chicken thighs or fish fillet (boned and skinned); 2 teaspoons coarse salt; 1 tablespoon ground cumin; 1 teaspoon freshly ground black pepper; 1½ cups pistachios or hazelnuts, shelled; ½ cup bread crumbs; 1 tablespoon fresh lime juice; 1 teaspoon red pepper flakes; 1 small onion, peeled and cut into 4; ½ teaspoon freshly ground black pepper; ¼ cup fresh pomegranate arils; One package of baby basil, sprouts, mint or radishes; ½ teaspoon red pepper flakes; 1 cup Pinot Noir wine; 1 teaspoon salt; 1½ cups chopped fresh parsley

Kufteh-ye anar-o pesteh

Preparation info

Makes:
20
meatballs

Difficulty
Medium
Ready in
30 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

1 small onion, peeled and cut into 4
1½ cups pistachios or hazelnuts, shelled
½ c

Asia
Iran
Starter

Method

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 over mix). Cover and place in the refrigerator for 10 to 15 minutes.
Preheat the oven to