Pomegranate Stew:
1T olive oil
20oz turkey tenderloin, chopped into small cubes
1 white onion, chopped
3/4 cup peanut butter
3-4 cups pomegranate juice
1t salt
1/2t cinnamon
1/2t cardamom (optional)

Edamame Bulgur:
1 cup bulgur
2 cups water
2T sake
1T soy sauce
1t salt
1 cup shelled edamame, fresh or frozen

Instructions:

1. To prepare the stew, heat the oil in a medium pot on high heat and cook the onions and turkey until the turkey is lightly browned, about 3-4 minutes. Mix in 3 cups of pomegranate juice and the rest of the ingredients. Turn down the heat to low, cover and simmer for 1 to 1-1/2 hours or until meat is tender but not dry, stirring occasionally. Add pomegranate juice as needed to thin the stew or to create more broth.

2. To prepare the bulgur, place all ingredients except the edamame in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Throw in the edamame and continue to cook, covered, for another 5 minutes. Add water, as needed, to keep the bulgur from getting too dry.

3. To serve, fill 1/3 to 1/2 of a bowl with the bulgur as shown below and spoon the stew in the other half: