Meatball Fesenjan

Walnut stew with meatballs and eggplant
(Meatball Fesenjan)
5-8 servings

the meatballs
    1 kg ground beef
    1 onion
    1 tbsp turmeric
    salt and pepper
    oil to fry

the walnut stew
    8oz walnuts, toasted and ground
    3 tablespoons pomegranate puree and 1 liter of hot water, or 1 liter pomegranate juice
    1 onion
    1 tsp cumin
    1 tsp garam masala
    ½ tsp cinnamon
    ½ tsp cayenne pepper
    2 eggplants, medium
    salt to taste


Start by slicing the eggplant and salt them. Set aside for 30 minutes.
Grate the onion and mix with all the ingredients into a mince. Shape small meatballs and brown round the skillet. They do

not need to be finished fried.
Chop the onion finely and fry in a little oil with all the dry spices in the same pan. Add the ground walnuts and cook 20m,

stirring often. Deglaze with pom juice or pom+water. Add the eggplant and cook 10 minutes. Add the meatballs and cook

another 30 minutes.
Serve walnut stew with saffron rice and a good salad.