Kebab Torsh

Kebab torsh, from the Caspian provinces of northern Iran, is tangy and rich: meat marinated for a long time in ground walnuts, pomegranate molasses and fresh herbs.

TIME BREAKDOWN
Prep: 12h 30m
Cook: 15 min
Total: 12 hours 45 minutes
Vegetarian
❌
Nuts
✅
Serves
6 people
Difficulty
Medium

Ingredients

  • 800g beef fillet, cut into 3cm cubes
  • 100g walnut halves, ground fine
  • 4 tbsp pomegranate molasses
  • 3 tbsp olive oil
  • 1 onion, finely grated
  • 4 garlic cloves, crushed
  • 30g fresh flat-leaf parsley, finely chopped
  • 20g fresh coriander, finely chopped
  • 20g fresh mint, finely chopped
  • 1 tsp fine salt
  • ½ tsp black pepper
  • To serve:
  • Fresh herbs and lemon wedges
  • Lavash or chelo (Persian steamed rice)

Method

  1. Mix the ground walnuts, pomegranate molasses, olive oil, onion, garlic, herbs, salt and pepper into a thick paste.

  2. Add the beef and turn to coat thoroughly. Cover and marinate in the fridge for at least 12 hours, or up to 24 hours.

  3. Remove most of the marinade from the beef, leaving just a thin coating, and discard the excess. Thread the beef onto skewers.

  4. Grill over medium heat for 10-12 minutes, turning every 3 minutes. The walnut coating scorches easily, so do not use fierce heat. Cook until browned and cooked to your liking.

  5. Rest for 5 minutes and serve with fresh herbs, lemon wedges and lavash or chelo.