Kabab Torsh (translated to sour kebab) is a tender and flavorful kebab from northern Iran. The recipes are varied and interesting, but it boils down to small chunks of meat (usually lamb) marinaded in pomegranate paste and fresh herbs. As long as this basic recipe is followed, opportunities for creativity in terms of the types of herbs used is limitless. What follows is a tried and true local recipes using widely available ingredients.

Ingredients

Serves: 3 persons

• 3 medium striploin steak
• 100g walnuts
• 150g pomegranate paste
• 1.5 Tblspoon vegetable oil
• 2 cloves of garlic
• 1 cup mint leaves
• 1 green onion

Substitutions

• As long as the marinade contains pomegranate paste and fresh herbs, any substitution is allowed and, in fact, encouraged.

Equipment

• No specialized equipment is necessary.

Time

• Attended prep time: 30 minutes
• Unattended prep time: 0
• Attended cook time: 0
• Unattended cook time: 0

Preparation

1. Slice striploin steaks vertically once, then horizontally slice 1 inch slices, it will look almost like a cube.
2. finely chop walnuts, garlic, mint, green onion (can use food processor).
3. mix well walnuts, olive oil, garlic, pomagranate paste, mint, and green onion until looks like a paste.
4. mix meat with the marinade.
5. let the marinade sit for 24 hours.

Instructions

1. Skewer the meat and BBQ.
2. Ensure the walnuts do not burn as they take on an unpleasant bitter smoked flavour.

Serve

• Kabab torsh is often served with Rice.