Walnut and Pomegranate Meatballs: A Reminder of Iranian Yalda Nights

Pomegranate and Walnut Meatballs or Koofteh Nardooni is one of the best and most colorful Iranian dishes for Yalda Night.

This delicious and popular dish, with its combination of soft and juicy meat, the sweet and sour taste of pomegranate paste, and the pleasant aroma of walnuts, is a great choice for cold winter nights and Yalda Night parties.

In this recipe, we will introduce you step by step to how to prepare this delicious meatball so that you can prepare this delicious dish at home and enjoy its unique taste.

Koofteh Anar o Gerdoo Ingredients:

Instructions:

1. Prepare the Meatballs:

   • Combine the ground lamb, grated onion, walnuts, breadcrumbs, egg, spices, and herbs in a large bowl.
   • Knead the mixture until it becomes smooth and sticky.
   • Form the mixture into small meatballs, about the size of a walnut. Set aside.

2. Fry the Meatballs:

   • Heat cooking oil in a pan over medium heat.
   • Fry the meatballs until golden brown on all sides. Remove from the pan and drain on paper towels.

3. Make the Sauce:

   • In the same pan, sauté the remaining grated onion until golden brown.
   • Add the remaining ground walnuts and sauté for 4-5 minutes.
   • Stir in the tomato paste and turmeric until the color is consistent.
   • Add the pomegranate paste and pomegranate juice.
   • Bring to a boil and simmer until the sauce thickens.

4. Cook the Meatballs in the Sauce:

   • Add the fried meatballs to the sauce and reduce the heat.
   • Simmer for 2-3 hours, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally.

5. Serve:

   • Transfer the meatballs and sauce to a serving dish.
   • Garnish with pomegranate seeds and chopped walnuts.
   • Serve with bread or saffron rice.

Notes:

• To make the sauce taste as sour, sweet, or mild as you like, you can use sweet or sour pomegranate paste. If you don’t have sweet pomegranate paste, you can add some sugar to make the meatball sauce closer to your desired taste.
• The best meat for this meatball is a combination of lamb and beef, which has a very good amount of fat.
• Basloghe Aanr and Ash Anar are sweets and dishes made with pomegranates and served on Yalda night.

FAQ

1. What are the ingredients needed to make pomegranate and walnut meatballs?

Ground meat, grated onion, ground walnuts, pomegranate paste, tomato paste, pomegranate juice, chickpea flour, and spices such as turmeric, cinnamon, salt, and black pepper are among the most important ingredients of pomegranate and walnut meatballs.

2. How can Koofteh Anar o Gerdoo be made tastier?

To make this Persian Stew tastier, you can use more spices such as ginger, cardamom, or saffron. Also, adding chopped aromatic vegetables such as mint and parsley also gives the food a pleasant taste.

3. Which type of meat is best for making pomegranate and walnut meatballs?

Usually, minced lamb or a mixture of lamb and beef is used to make pomegranate and walnut meatballs. But you can also use any other type of minced meat that you like.

4. How long does it take to cook pomegranate and walnut meatballs?

The cooking time for pomegranate and walnut meatballs depends on the size of the meatballs and the type of heat. Usually, for better oil retention, the stew takes between 1 and 2 hours.

5. What to serve pomegranate and walnut meatballs with?

Koffteh Anar o Gerdoo can be served with saffron rice, bread, cooked vegetables, or salad. Also, this dish is suitable as a main dish for lunch or dinner.

Make Kofte for this year’s Yalda and be different!

• Make pomegranate Kofte for this year’s Yalda and show off your culinary skills to your friends and family.
• Make this stew special by serving it on your Yalda table.
• Enjoy this delicious traditional Persian dish, perfect for special occasions like Yalda Night!