These pomegranate and walnut meatballs are inspired by the traditional Tabrizi koofteh, but with a flavorful twist! The use of Yek o Yek pomegranate paste gives the dish an irresistible sweet-and-sour flavor, while the walnuts bring a rich, authentic touch that’s both traditional and delightful.
- In a large mixing bowl, thoroughly combine all the meatball ingredients: ground meat, rice, split peas, onion, egg, walnuts, salt, spices, and Yek o Yek pomegranate paste. Knead well until you get a smooth, unified mixture.
- Shape the mixture into round meatballs. You can stuff some with barberries for an extra burst of flavor.
- In a pot, heat some oil and sauté the sliced onion until golden. Add Yek o Yek tomato paste and a pinch of turmeric, and sauté briefly to develop the flavor.
- Pour in some boiling water and bring the sauce to a gentle boil.
- Carefully place the meatballs into the sauce. Lower the heat, cover the pot, and let them cook slowly so the flavors blend and the meatballs cook through.
- Toward the end of cooking, add another 1–2 tablespoons of Yek o Yek pomegranate paste to deepen the final flavor.
✨ Pro Tip:
Serve warm with steamed rice or fresh bread—and don’t forget some pickles or herbs on the side for the full Persian experience.
