Prep Time

　　20 minutes

　　Active Time

　　50 minutes

　　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

Makes 24–30 meatballs

　　

Meatballs:

1 large onion, peeled and quartered

　　1 ½ cups (180g) raw pistachio kernels

　　½ cup (15g) fresh plain bread crumbs

　　3 cups (250g) chopped fresh parsley

　　1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried

　　1 cup (85g) chopped fresh cilantro

　　1 tablespoon fresh lime juice

　　1 teaspoon red pepper flakes

　　1 teaspoon freshly ground black pepper

　　1 tablespoon ground cumin

　　2 teaspoons fine sea salt

　　2 lb (900g) ground dark meat turkey

　　1 egg

　　½ cup olive oil, for brushing meatballs

　　

Glaze:

¾ cup (180ml) pomegranate molasses

　　¼ (60ml) cup grape molasses

　　¼ cup (60ml) pomegranate juice

　　1 teaspoon salt

　　½ teaspoon freshly ground black pepper

　　½ teaspoon red pepper flakes

　　

For serving:

1 cup (150g) pomegranate seeds (arils)

　　Lavash, lettuce, and fresh basil for serving (optional)

　　

Step 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.

　　

Step 2

Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.

　　

Step 3

Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.

　　

Step 4

Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.

　　

Step 5

Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.

　　

Step 6

Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

　　From Joon: Persian Cooking Made Simple copyright © 2019 by Najmieh Batmanglij. Published with permission by Mage Publishers.Buy the full book from Amazon.