Fesenjoon meatballs

Method

1. 1 Grind the walnuts very finely, then roast them in a dry pan for 6 minutes until the walnut oil begins to release.
2. 2 Cook the ground walnuts with 800 ml of water over the lowest heat for 70 minutes, stirring every 10 minutes.
3. 3 The sauce is ready when it changes from light brown to dark brown and the walnut oil forms a film on the surface.
4. 4 Stir frequently because walnut sauce easily sticks to the bottom of the pan and the burnt smell is irreversible.
5. 5 Mix the minced chicken with the drained onion, turmeric, and pepper, then shape into balls and fry for 6 minutes.
6. 6 Add pomegranate syrup and palm sugar to the sauce, then add the meatballs and cook for 25 minutes, then sprinkle with pomegranate seeds.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 2: cook the sauce under low pressure for 25 minutes, then release the pressure naturally and simmer with the lid open for 15 minutes until the oil evaporates.