Name: Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar)
Prep time: 20 minutes
Cook time: 50 minutes
Yield: Makes 24–30 meatballs
Ingredients: 1 large onion, peeled and quartered; 1 ½ cups (180g) raw pistachio kernels; ½ cup (15g) fresh plain bread crumbs; 3 cups (250g) chopped fresh parsley; 1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried; 1 cup (85g) chopped fresh cilantro; 1 tablespoon fresh lime juice; 1 teaspoon red pepper flakes; 1 teaspoon freshly ground black pepper; 1 tablespoon ground cumin; 2 teaspoons fine sea salt; 2 lb (900g) ground dark meat turkey; 1 egg; ½ cup olive oil, for brushing meatballs; ¾ cup (180ml) pomegranate molasses; ¼ (60ml) cup grape molasses; ¼ cup (60ml) pomegranate juice; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon red pepper flakes; 1 cup (150g) pomegranate seeds (arils); Lavash, lettuce, and fresh basil for serving (optional)

Lead image for New Year's Day foods saucy pistachiopomegranate turkey meatballs in a baking dish.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Years ago, I was inspired by a sixteenth-century Persian cookbook to create this recipe and combine a mixture of pomegranate and grape molasses for the sauce. To my surprise, last year in Kerman, where they have the best of both pomegranates and pistachios, a local cook served me pistachio meatballs with a pomegranate sauce.