Pistachio and Pomegranate Meatballs and Cucumber and Pomegranate Salad
Koofteh Pesteh
Pistachio and pomegranate meatballs. This beautiful dish is an easy crowd pleaser as an appetizer or served with the below salad and some Sangak Bread (Persian bread) for a family meal.
Khaiar-Annan
Cucumber and pomegranate salad
Kitchen Equipment:
Food processor or blender
Large mixing bowl
Small mixing bowl
Non stick baking tray or include parchment paper
Salad Serving Bowl
What to Prep in Advance
Have all your ingredients measured out and ready to go
Pistachio and Pomegranate Meatballs with Cucumber and Pomegranate Salad
Servings
4
Prep Time
15 minutes
Recipe courtesy of Leila Nabizadeh and In My Kitchen Inc.
Ingredients
1 C raw pistachio (ground)
2 C chopped fresh parsley
½ C chopped fresh mint
½ C chopped fresh cilantro
1 C chopped fresh tarragon
2 pounds ground lamb
1 medium onion
¼ C bread crumbs
1 egg
½ C ghee or butter
½ C pomegranate molasses
¼ C honey
¼ C pomegranate juice
2 Tbsp slivered pistachio
½ C pomegranate seeds
¼ C fresh chopped mint
1 medium red onion
1 bunch fresh mint
6 Persian cucumbers
2 pomegranates or 1 cup pomegranate seeds
100 g feta cheese(optional)
2 Tbsp slivered pistachio (optional)
Juice of 1 lime
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp golpar ( Persian hogweed) optional
Koofteh Pesteh (Pistachio and pomegranate meatballs)
The Glaze
Garnish
Khaiar-Annan (Cucumber and Pomegranate Salad)
Dressing
Directions
Koofteh Pesteh (Pistachio and pomegranate meatballs)
Pulse all the meatball ingredients except meat and egg in a food processor until you have a grainy paste.
Preheat oven to 400.
Transfer to a large mixing bowl, add the meat and egg and knead with your hands for few minutes, cover and place in the fridge for 30 minutes.
Generously oil a wide non stick baking tray.
Remove the mixture from the fridge and shape it in to meatballs and place them on the baking tray and brush them with oil, bake for 10 minutes.
Meanwhile mix all the glazing ingredients in a small bowl. Adjust seasoning to taste for sweeter add more honey, and if too sweet, add more pomegranate molasses.
Reduce the oven to 375, glaze the meat balls and bake for another 10-15 minutes.
Place meatballs and sauce in a serving dish, garnish and enjoy.
Khaiar-Annan (Cucumber and Pomegranate Salad)
In a serving bowl, whisk all the ingredients for dressing.
Peel and chop the onion.
Slice the cucumber, chop the mints and seed the pomegranate.
Add all the ingredients for salad into the serving bowl and toss lightly. season to taste and enjoy.
Recipe Note
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