Pomegranate Khoreshe (Khoreshe Anar) This is another dish very popular in the northern parts of Persia. 1 pound fresh coriander leaves or parsley 1 ounce mint leaves 6 tablespoons oil 1 pound ground meat 1 onion, minced 1/2 teaspoon pepper 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon clove (optional) 8 ounces walnuts, coarsely chopped 2 cups pomegranate juice Mince the coriander or parsley and the mint leaves and sauté them in 3 tablespoons hot oil until wilted. Mix meat, onion, pepper, salt, turmeric, and clove and form tiny meat balls. Sauté in the remaining oil with onion until browned on all sides. Add to the vegetables. Add nuts and pomegranate juice and simmer, partially covered, about 1 hour, or until a righ gravy rises to the top. This dish does not need saffron. It is very delicious when served with chelou, kateh, or dami. Serves 4 From "The Art of Persian Cooking" by Forough Hekmat middle eastern recipe index christina m k al-sudairy buy the book!