Persian cuisine: a few notes
Persians are one ethnic group that makes up the cultural fiber of modern Iran, and they had a major influence on the country’s cuisine. The main components of Persian cooking are meat, rice, vegetables, and nuts. Francis says there’s a strong sweet-sour element to Persian cooking, with the sweet notes coming from dried fruits like prunes, apricots, and raisins and the sour notes from dried lime. Pomegranate, cumin, cinnamon, turmeric, saffron, and fresh parsley and cilantro are also key ingredients.

3 Tbsp. olive oil
2 medium onions, diced
3 garlic cloves, minced
2 cups tomato puree
2 Tbsp. tomato paste
½ tsp. turmeric
2 dried limes soaked in warm water while you prep
6 cups boiling water
¼ cup Pomegranate molasses, or more to taste
Salt and pepper to taste

Heat a Dutch oven or heavy bottomed pot over medium; add oil and heat until shimmering. Add sliced onion and cook until very browned and dark, about 20 minutes. Add garlic, tomato paste, puree, and turmeric; cook 5 minutes. Add dried limes and 6 cups water. Bring to a boil, then cook at a brisk simmer until sauce starts to reduce, about 20 minutes. Add beef/lamb or vegetable meatballs and cook as directed.