Pomegranate and Walnut Kofta (Stew)

Prep time 20 minutes
Cook time 40 minutes
Serves 4 people

Ingredients:

Meatballs:
1/2 onion, grated
3 tbsp ground walnut
1 tbsp bread crumbs
325 g ground beef
1 egg
1 tbsp dried mint
2 tbsp dried parsley
Salt and pepper to taste
3 tbsp cooking oil for frying meatballs

Sauce:
3 tbsp pomegranate molasses
2 tbsp cooking oil
1 onion, grated
2 tbsp tomato paste
Juice of one pomegranate
3 tbsp ground walnut
1 tbsp dried mint
Salt and pepper to taste
1 cup hot water

Instructions:
In a large bowl, mix all meatballs ingredients and lightly knead with your hands for a few minutes. Form the meat into the meatballs about the size of a walnut. Cover and chill in the fridge for at least one hour.
In a medium pan, heat the oil in medium heat. Sauté grated onion and tomato paste. Add ground walnut and stir occasionally.
Pour pomegranate juice then add dried mint, pomegranate molasses and hot water. Bring it to a boil.
Meanwhile fry your meatballs in another pan. Add fried meatballs into the sauce. Continue to cook for about 20 minutes on low heat.
Add 1/4 cup pomegranate arils into the stew if you desire and serve with saffron rice.

Bon Appetit ❤️
#shorts #persianfood #persianstew

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