Pistachio and Salmon Koofteh | CUESA

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Returns March 17, 2022

Pistachio and Salmon Koofteh


Hoss Zaré, Executive Chef/Owner of Zaré Napa.

1 small onion, chopped
1 cup pistachio nuts, shelled
1 cup chopped fresh parsley
½ cup chopped fresh dill
½ cup chopped spring onions or spring garlic
¼ cup chopped fresh savory
¼ cup fresh bread crumbs, optional
2 tablespoons whole-grain mustard
1 tablespoon freshly ground cumin seed
1 tablespoon fresh lime juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
4 pounds wild salmon, boned, skinned & ground
1 large egg, lightly beaten

Pomegranate Glaze
1 cup honey
¾ cup pomegranate paste
2 tablespoons Dijon
1 cup pinot noir wine
1 teaspoon kosher salt
½ tsp freshly ground black pepper
½ teaspoon red pepper flakes


Baby carrots
Chive oil


  1. In a food processor, grind together all the ingredients for the koofteh except the salmon and the egg. Transfer the mixture to a large bowl.
  2. Add the salmon and the egg. Knead gently with your hands for a few minutes, taking care not to overknead. Cover and place in the refrigerator for 10 to 15 minutes.
  3. Preheat the oven to 500º F. Grease a wide, non-reactive baking dish and set aside.
  4. Shape the salmon mixture into bite-sized balls (about ½ tablespoon each). Place the koofteh on the baking dish and brush well with olive oil. Bake in the oven for 10 minutes. Turn the koofteh over once and cook for another 5 minutes.
  5. In the meantime, combine all the ingredients for the pomegranate glaze in a small bowl; set aside.
  6. Reduce the oven to 400º F. Brush the glaze evenly on the koofteh and bake for another 15 to 20 minutes to infuse them with the flavor of the wine. Adjust seasoning to taste. If too sour, add honey. If too sweet, add pomegranate paste. Reduce heat to warm and hold until read to serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »