Heat the oil in a frying pan and fry the meatballs on a low/medium heat until they are cooked through and golden brown on all sides. Set aside.
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4
Mix the saffron and 1 tablespoon of boiling water together and leave it at room temperature for 10 minutes. Melt the butter to a small saucepan and when it boils, add the saffron and combine. Set aside.
5
Spread the yogurt sauce to a plate or serving dish, then carefully place the meatballs on top. With the saffron butter sauce, minced parsley, pistachios and pomegranate seeds.
