Name: Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar)
Prep time: 20 minutes
Cook time: 50 minutes
Yield: Makes 24–30 meatballs
Ingredients: 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; 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; 1 cup (150g) pomegranate seeds (arils); Lavash, lettuce, and fresh basil for serving (optional)

Lead image for New Year's Day foods saucy pistachiopomegranate turkey meatballs in a baking dish.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

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.

Recipe information

Yield
Makes 24–30 meatballs

Ingredients

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)

Preparation

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.