Koofteh Anar o Gerdoo - meatballs in pomegranate walnut sauce کوفته انار و گردو is rich, sweet and sour and nicely tangy.
Grate the onion and remove the excess liquid.
Mix the onion with all the other ingredients to a homogeneous mass.
Form into walnut-sized meatballs, I ended up with about 30 pieces and
fry them on all sides in a pan with a little oil.
Grate onion and sauté in a little oil at medium temperature, add ground walnuts and sauté briefly until fragrant. Be careful not to burn them, otherwise the whole sauce will just taste bitter.
Add turmeric, salt and pepper and fry until the fragrance rises.
Add tomato and pomegranate pulp to the center of the pan and fry briefly until the fragrance also rises.
Add 3 glasses of water and bring to a boil.
Turn the temperature down to medium and place the meatballs in the sauce. Cook slowly for about 40 minutes, the longer the better they taste. This is when the flavors combine best.
At the end, add 1 tablespoon of sugar if it should be too sour.