- 450 g extra lean ground beef
- 1 medium onion, grated on the small holes of a box grater
- 1/3 cup plain breadcrumbs
- 1 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- salt and pepper to taste
- 3 tablespoons pomegranate molasses
- 2 cups (about 200 g) finely ground walnuts
- 1 tablespoon dried mint
- 2 tablespoons dried tarragon
- 2 tablespoons dried parsley
- 1 tablespoon dried savory leaves
- 1/4 tablespoon ground angelica
- vegetable oil
- salt and pepper to taste
- 1 teaspoon sugar (optional)
For meatballs:
For sauce:
Heat 1 tablespoon oil in a frying pan over medium-low heat. Mix all the herbs together and add to the pan. Sauté for 4-5 minutes. Set aside.
Heat 1 tablespoon oil in another pan over medium heat. Add the walnuts and sauté for 5 minutes, stirring frequently (do not burn it).
Add the pomegranate molasses and heat for 2 more minutes, stirring frequently. Then add 2 cups cold water and mix well. Cover the pan and simmer for 45 minutes on low heat.
Then add the fried herbs, ground angelica, salt, pepper and sugar (optional) to the walnuts-pomegranate mixture. Simmer covered over low heat for 30 minutes.
While the sauce is simmering, prepare the meatballs.
Mix together the ground beef, grated onion, breadcrumbs, turmeric, cinnamon, salt and pepper really well using your hands. Shape into medium sized meatballs.
Heat a large non stick pan with a few tablespoons of oil over medium-high heat. Lightly brown the meatballs on all sides.
Add the meatballs to the sauce. Cover and simmer over low heat for an additional 40 minutes or until stew is thickened and the natural oil is released from walnuts, stirring occasionally. Add more COLD water during cooking if necessary.
Serve with Persian Rice or bread.