This is Kufteh, Persian pomegranate and pistachio meatballs, a standout in Iran’s long tradition of meatball dishes. What makes it special is the burst of flavors from fresh herbs, the juicy pop of pomegranate arils, and the satisfying crunch of Iran’s iconic emerald-green pistachios.
I see this dish as one of those wonderfully satisfying weeknight dinners that comes together in just 15 minutes of prep and 30 minutes in the oven. The result is flavorful, tender meatballs that make dinner truly enjoyable!
Kufteh , pomegranate pistachio meatballs are quite versatile. Serve them as a side dish, pair them with a crisp green salad and Persian flatbread for a main course, or enjoy them with a generous mound of saffron basmati rice and crunchy tahdig.
Who says Persian food always takes hours to prepare? While many of our beloved stews need slow simmering to develop their deep flavors, there are also quicker, easier dishes like this one that are perfect for a weeknight meal
Kufteh Pesteh
Ingredients
- 1 cup raw shelled pistachios
- 1 small onion, cut into chunks
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup fresh tarragon, or 2 tablespoons dried
- 1/4 cup fresh basil
- 1/4 cup chives
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper, ground
- 1 egg
- 1 pound ground beef, or lamb or turkey
- 4 tablespoons olive oil
Glaze
- 4 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 2 tablespoons honey, optional
- 2 tablespoons water
Garnish
- 1 tablespoon pistachios, slivered
- 1/2 cup fresh pomegranate arils
- 1 sprig fresh mint and basil
Instructions
- In a food processor, ground the pistachios to a course meal. Remove and place in a large bowl.
- Using the same food processor, add the onion and herbs and process until they are finely chopped. Remove and add to the mixing bowl with the pistachio meal.
- Add the remaining ingredient, with the exception of the oil, to the bowl and knead the mixture until it is well mixed.
- Preheat the oven to 400°F.
- Spread the olive oil in a casserole style baking dish and set aside.
- Begin rolling the meat mixture into small-sized meatballs. Roughly about 3-4 tablespoons of the meat mixture.
- Place the meatballs in the baking dish and gently roll them around to coat them with olive oil.
- Place the meatballs in the oven and bake for 20 minutes.
- Meanwhile, in a mixing bowl, combine and stir all the ingredients for the glaze.
- Remove the meatballs from the oven and using a brush generously glaze the meatballs until all the glaze has been incorporated.
- Continue to bake for another 5 minutes to make sure the meatballs have fully cooked. Adjust the time according to the size of the meatballs.
- Remove the meatballs from the oven and place on a serving platter. Drizzle all the remaining glaze and juices from the meatballs on the platter.
- Garnish the meatballs with pistachios, pomegranate arils and fresh mint and basil.
- Serve the meatballs with Persian flatbreads and a platter of fresh herbs.
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