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Kabab torsh
Sour beef kebabs with walnut
Kabab torsh (کباب ترش): Gilani sour beef kebabs with walnut and pomegranate
Kabab torsh, the 'sour kebab', comes from the green, rainy province of Gilan on the Caspian, where roadside grills around Rasht and Fuman sell it with smoky kateh rice and fresh herbs. Cubes of beef are rubbed with a thick paste of ground walnuts, pomegranate molasses, garlic and crushed dried mint or wild herbs, left overnight, then grilled until the paste turns into a dark, sticky crust. It is tangy, nutty and quite unlike the saffron kebabs of Tehran. A common mistake is grilling over fierce flames; the walnut paste scorches before the meat is done, so use steady medium coals. Chef's tip: keep back a few spoons of the paste and brush it on in the last minute for a fresh, glossy finish.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kebabs
- 1 ¾ lb beef sirloin or rumpcut into 4 cm cubes
- 3 ½ oz walnutsfinely ground
- 5 tbsp pomegranate molasses
- 4 cloves garliccrushed
- ⅔ oz flat-leaf parsleyvery finely chopped
- 1 tbsp dried mint
- 3 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
To serve
- 3 tbsp pomegranate seeds (optional)
- 1 plate mixed fresh herbs and radishes
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Method
0/5 doneStep 1: Mix 3 ½ oz walnuts, 5 tbsp pomegranate molasses, 4 cloves garlic, ⅔ oz flat-leaf parsley, 1 tbsp dried mint, 3 tbsp olive oil and 1 tsp black pepper into a thick paste. Set aside 3 tbsp for glazing.
5 minStep 2: Rub the rest of the paste all over the 1 ¾ lb beef sirloin or rump cubes, cover and refrigerate for at least 4 hours or overnight.
5 minStep 3: Light a charcoal grill and let it burn down to steady, glowing medium coals, or heat a griddle pan over a medium heat. Thread the beef onto metal skewers with a little space between the pieces and sprinkle with 1 ½ tsp salt.
15 minStep 4: Grill for 10–12 minutes, turning every 2–3 minutes, until the crust is dark brown and sticky but not black. For medium the centre should reach 145°F; rest the skewers for 3 minutes.
12 minStep 5: Brush with the saved paste in the last minute. Serve scattered with 3 tbsp pomegranate seeds, with the 1 plate mixed fresh herbs and radishes and rice or flatbread.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 44 g
- Carbs
- 13 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabab torsh take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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