Recipe: Pistachio and pomegranate meatballs

PISTACHIO AND POMEGRANATE MEATBALLS

Makes 24 to 30 meatballs.

Note: Although the author does not list ground beef as a substitute for lamb and the other options, it is perfectly acceptable. Holy Land Deli and Caspian Bistro carry grape molasses. From "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies," by Najmieh Batmanglij.

Meatballs:

• 1 small onion, peeled and cut into quarters

• 11/2 c. pistachios or hazelnuts, shelled

• 1/2 c. bread crumbs

• 1/2 c. chopped fresh tarragon

• 1 tbsp. fresh lime juice

• 1 tsp. red pepper flakes

• 1 tsp. freshly ground black pepper

• 1 tbsp. ground cumin

• 2 lb. ground lamb (or chicken thighs or fish fillets), boned and skinned

• 1 egg

• 1/2 c. oil, butter or ghee (clarified butter)

Glaze:

•3/4 c. pomegranate molasses (also called pomegranate syrup)

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. red pepper flakes

Garnish:

• Sprigs of basil, sprouts, mint

• 1/2 c. fresh pomegranate seeds (when in season)

Directions

To make the meatballs: In a food processor, pulse together the onion, nuts, bread crumbs, parsley, tarragon, lime juice, red pepper flakes, black pepper, cumin and sea salt until you have a grainy paste.

Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not overmix). Cover and place in the refrigerator for 30 minutes and up to 24 hours.

Preheat oven to 500 degrees. Generously oil a wide, nonreactive baking dish and set aside.

To make the glaze: In a mixing bowl combine the pomegranate molasses, honey, salt, black pepper and red pepper flakes. Taste for a balance between sweet and sour -- add more honey if the pomegranate molasses you have used is too sour.

Reduce the oven to 400 degrees. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.

Place the meatballs with glaze/sauce in deep serving dish and garnish.

RICE COOKER-STYLE SAFFRON-FLAVORED RICE

Serves 6.

• 3 c. long-grain white basmati rice

• 4 c. water

• 1 tbsp. sea salt (see Note)

• 3/4 c. oil, butter or ghee (clarified butter)

• 1/4 tsp. saffron, ground by mortar and pestle, and dissolved in 1 tbsp. hot water or rose water

Directions

Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean. If using long-grain American or Texmati rice, it is not necessary to wash the rice.

Combine the rice, 4 cups water, sea salt and oil in the rice cooker. If using any of the optional additional flavorings, include them now too. Gently stir with a wooden spoon and start the cooker.

After 1 hour, pour saffron water over the top of rice and unplug rice cooker.

Allow to cool for 10 minutes without uncovering the pot.

PERSIAN NOODLE SOUP

Serves 8.

Note: For kosher Jewish cooking, garnish with Tofutti brand parve sour cream instead of yogurt, since kosher cooking does not mix dairy and meat products, including the chicken consommé powder that is in this recipe (it is also common to add meatballs to this soup). From "Persian Food From the Non-Persian Bride and Other Kosher Sephardic Recipes You Will Love!," by Reyna Simnegar.

• 1 onion, diced

• 3 tbsp. canola oil

• 9 c. water

• 4 tsp. chicken consommé powder (parve)

• 1 (15.5-oz.) can red kidney beans, drained and rinsed

• 1/2 c. lentils, washed

• 1 (15.5-oz.) can chickpeas, drained and rinsed

• 1/4 tsp. pepper

• 1 c. chopped parsley (1 bunch, stems discarded)

• 1 c. chopped cilantro (1 bunch, stems discarded)

• 4 oz. (about 2 c.) linguine noodles broken into 2-in. pieces

• Caramelized onions, crushed dried mint, dollop of yogurt or Tofutti sour cream, for garnish

In a 6-quart saucepan, sauté onions in oil and turmeric until translucent. Add water, consommé powder, kidney beans, lentils and chickpeas. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes.

Add salt, pepper, parsley and cilantro. Return to a boil; then lower the heat and simmer, covered, for 10 minutes.

Add noodles and boil until noodles are done (about 15 minutes)

Garnish with yogurt or parve sour cream, dried mint and caramelized onions.

SHIRAZI SALAD

Note: Reyna Simnegar's husband grew up in Shiraz, Iran, home to a once-large Jewish community that was historically connected to the wine industry there. People of all religions, and in all regions of Iran, enjoy the famous salad from Shiraz. From "Persian Food From the Non-Persian Bride and Other Kosher Sephardic Recipes You Will Love!," by Reyna Simnegar.

Salad

• 2 large tomatoes, washed and diced into 1/4-in. squares

• 1/2 red or white onion, peeled and diced into small squares

• 1 large English seedless cucumber (or 1 regular cucumber), diced into small squares

Dressing

• 1/4 c. olive oil

• Juice of 3 limes (1/2 c. lime juice)

• 1 tsp. salt

• 1/2 tsp. pepper

Directions

Mix together the tomatoes, onion, cucumber and mint.

Right before serving, make dressing by whisking together olive oil, lime juice, salt and pepper. Toss with salad, and garnish with fresh mint or cilantro leaves.

SLIVERED ALMOND BRITTLE

Makes 14 pieces.

• 1/4 c. honey

• 1/4 c. canola oil

• 3/4 c. sugar

• 1/2 tsp. crushed saffron

• 1 c. slivered almonds

Directions

Line two baking sheets with parchment paper. It is not necessary to oil the parchment paper if you have a hard-edged metal spatula. Set aside.

Pour honey, oil and sugar into the middle of a small saucepan. The ingredients should form a pyramid; make sure they do not touch the sides of the pan. Turn the heat to high and bring to a boil, uncovered.

Reduce heat to medium and add saffron and almonds. Mix well. Simmer, uncovered, over medium heat for about 3 minutes or until a candy thermometer reads 285 degrees.