Fesenjan with Meatballs Recipe

Today, we’re bringing a little bit of Persian elegance to your table with a delightful Fesenjan with Meatballs recipe. This dish combines the rich flavors of pomegranate and walnuts with hearty meatballs, offering a delightful mix of sweet and tangy tastes that are bound to impress. Whether you’re cooking for a festive occasion or just want to spice up your weekday dinner routine, this recipe is sure to become a new favorite. So, roll up your sleeves, and let’s dive into the joy of cooking something truly special and flavorful!

Fesenjan with Meatballs Recipe

Main Ingredients:

• 300g minced meat (lamb or beef)
• 2 medium onions
• 300g ground walnuts
• 2-3 tbsp pomegranate paste
• 1 tbsp plum paste
• 2 ice cubes (to help the mix)

Seasonings and Spices:

• 1 tbsp sugar
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground turmeric

Step 1: Prepare the Onion and Meat Mixture

Wash and peel one of the onions. Using a grater, grate the onion into fine pieces. Place the grated onion in a large mixing bowl and add the ground meat.

Step 2: Season the Meat

To the bowl with meat and onion, add one teaspoon each of salt, black pepper, and turmeric. Mix everything thoroughly to ensure the spices are evenly distributed throughout the meat.

Step 3: Chill the Meat Mixture

Cover the bowl with plastic wrap and place it in the refrigerator. Let the meat mixture chill for half an hour to allow the flavors to meld together.

Step 4: Form the Meatballs

After chilling, remove the bowl from the refrigerator. Take walnut-sized portions of the meat mixture and roll them into balls using the palms of your hands.

Step 5: Fry the Meatballs

Heat some oil in a frying pan over medium heat. Place the meatballs in the pan and fry them until they are evenly browned on all sides. Once browned, remove the meatballs from the pan and set them aside on a plate.

Step 6: Prepare the Second Onion

Peel and finely chop the remaining onion. This will be used to add more flavor to the stew.

Step 7: Sauté the Chopped Onion

In a separate pot, heat some oil over medium heat. Add the chopped onion and sauté until it turns slightly golden.

Step 8: Add Walnuts and Pastes

To the sautéed onions, add the ground walnuts, pomegranate paste, and plum paste. Also, add one teaspoon each of salt, black pepper, and turmeric. Stir and cook for a few more minutes to combine the flavors.

Step 9: Simmer the Sauce

Pour enough water into the pot to create a sauce. Bring the mixture to a boil, then reduce the heat and let it simmer gently for one hour.

Step 10: Add Ice Cubes

Drop a couple of ice cubes into the simmering sauce. This will help balance the richness of the walnuts and the tartness of the pomegranate.

Step 11: Add Meatballs to Stew

Carefully add the previously fried meatballs to the simmering sauce. Allow the meatballs to simmer in the sauce for another hour to absorb the flavors.

Step 12: Add Sugar

In the last half-hour of cooking, stir in a tablespoon of sugar to slightly sweeten the stew and enhance the flavors.

Step 13: Final Simmer

Continue to simmer the stew until everything is thoroughly cooked and the flavors are well blended.

Step 14: Serve the Fesenjan

Once the stew is ready, transfer the Fesenjan to a serving dish. Serve hot alongside fluffy rice for a complete meal.

Step 15: Enjoy Your Meal

Enjoy your delicious Fesenjan with meatballs, savoring the rich and complex flavors of this traditional Persian dish.

Recipe Summary

Begin by grating one onion and mixing it with ground meat, salt, black pepper, and turmeric. Refrigerate this mixture for 30 minutes. Next, form the mixture into meatballs and brown them in a pan. In a separate pot, sauté another chopped onion, then add ground walnuts, pomegranate paste, plum paste, and additional seasonings, and cook briefly. Add water and simmer for an hour. Introduce ice cubes to the mixture, then incorporate the meatballs and let everything simmer for another hour. Add sugar in the last half hour of cooking. Serve the stew warm with rice.