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Kabab Torsh

Course Main Course
Cuisine Persian
Keyword herbs, kabab torsh, pomegranate, sour kabab, Steak, walnuts
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 12 hours
Total Time 20 minutes
Servings 8 skewers
Author Hami

Ingredients

  • 4 4 ribeye steaks
  • 2 tbsp pomegranate molasses
  • 1/2 bunch parsley
  • 1/2 bunch coriander
  • 1/2 bunch mint
  • 7 whole walnuts
  • 2 cloves garlic
  • 4 tbsp olive oil
  • melted butter (optional)
  • salt

Instructions

The day before

  1. Wash the herbs and transfer them to a food processor together with the walnuts, garlic and olive oil. Blend into a paste.

  2. Transfer the paste into a bowl and add the pomegranate molasses. Combine it into a thick paste-like marinade. The pomegranate molasses I use was homemade in Iran. It’s very thick, sticky and really sour. If you use the bottled pomegranate molasses, that can be found in Middle Eastern shops, it probably won’t be as thick. Also it might not be as sour but you can taste the marinade and if it doesn’t taste sour enough, you can add some lemon juice to it.

  3. Don’t add any salt as it will dry out the meat. You can season with salt before grilling.

  4. Cut the steak into bite sized cubes and transfer them to the bowl with the marinade, making sure each piece of meat is generously covered in marinade.

  5. Let it marinate overnight in the fridge in a sealable food container or freezer bag.

On the day

  1. Get your barbecue going.

  2. Like any other Persian kabab, you can serve your Kabab Torsh with grilled tomatoes. If you plan on doing so, wash and skewer them, then stab them a few times with a small kitchen knife.

  3. Skewer the meat, making sure the rich and thick marinade sticks to it. Now you can season them with salt.

  4. If you want to serve your Kabab Torsh with rice, put it on now. 

  5. First grill the tomatoes as they take longer than the kababs. Once they’re nice and soft you can put them on the top bbq rack if your bbq has one, or transfer them into a pan, leaving them near the bbq to keep them warm.

  6. Now grill your kabab skewers, making sure there is enough distance between the charcoal and meat, so the marinade doesn’t burn. Turn them frequently for the same reason.

  7. You can brush them with olive oil or melted butter to prevent the surface from drying out.

  8. They should be done in 7 to 8 minutes max. Be careful not to overcook them. Treat them like you would treat an expensive steak!

  9. Once they’re nicely browned, take them off and serve them as quickly as possible with aromatic saffron rice and the grilled tomatoes.

  10. And that’s it! You’re all set to taste some incredibly delicious Kabab Torsh. Enjoy!