First I prepared lamb meatballs, using a Persian recipe; lots of minced onion, garlic, coriander, dill, mint, and cumin. I modified the recipe for Khoresht-E Esfenaj Va Aloo to my tastes, using pomegranate molasses and my home-made 'mixed berry' syrup.The Khoresht and meatballs simmered in the crockpot on low until dinner. Sidedishes: A spaghetti squash from my garden, and basmati rice mixed with yellow split peas.
