Kabob Torsh - Persian Pomegranate Walnut Kabobs

5 from 11 votes

Kabob Torsh - Persian Pomegranate Walnut Kabobs

Kabob Torsh is a unique Iranian dish made with juicy beef marinated in pomegranate molasses, walnuts and herbs. This marinated beef kabob from northern Iran is usually served with rice.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Persian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 1/2 lb beef ribeye
1/4 cup pomegranate molasses
1/2 cup walnuts
3 tbsp olive oil
2 cloves garlic
3/4 cup mint
3/4 cup parsley
1/2 white onion
1/4 tsp ground saffron
4 tbsp unsalted butter
kosher salt

US Customary - Metric

Instructions

Cut the ribeye into 1-inch chunks and place them in a bowl.
Place the pomegranate molasses, walnuts, olive oil, garlic, mint, parsley and white onion in the bowl of a food processor. Blend until all is combined and a paste is formed. Add more olive oil if the texture isn't right yet.
Toss the beef with the paste and make sure all the pieces are well coated. Cover the bowl with a plastic wrap and refrigerate overnight.
When you're ready to grill, take the bowl out of the refrigerator and let the beef come to room temperature. Preheat the grill to medium high.
Sprinkle the saffron over 2 cubes of ice and let it melt completely. This will be your bloomed saffron. Melt the butter and then mix it with the bloomed saffron. Set aside.
Thread the beef pieces on skewers and place them on the grill. Grill for 4 to 5 minutes on each side until the meat it done to your preference. Brush with the bloomed saffron and melted butter mixture, then season with salt.
Remove the kabobs from the skewers using a thin bread such as lavash or just a fork.

Video

Notes

Be sure to season the kabobs with salt right before you take them off the grill. Salt tends to toughen the meat that's why I don't recommend adding it to the marinade.
It's common to serve Persian kabobs with grilled tomatoes. To do so, thread the tomatoes on a skewer, place them on the grill and flip them every 2-3 minutes so they cook evenly. It takes 15 to 20 minutes for the tomatoes to cook completely. The skin will be charred and that's okay since we'll be peeling it off before eating.
You can serve this Persian beef kabob with Persian rice and tahdig, mast o khiar (yogurt and cucumber), lavash, herbs and red onion. I also like to have some green olives or zeytoon parvardeh (marinated olives) on the side.

Nutrition