Teresa's Recipes
Kabab Torsh
Kabab Torsh is a classic Persian dish that tantalizes the taste buds with its unique blend of flavors and textures. This dish features marinated beef or lamb, perfectly grilled on skewers, and served with a vibrant pomegranate-walnut sauce that adds a delightful tanginess. Traditionally enjoyed during festive occasions, Kabab Torsh not only represents the rich culinary heritage of Iran but also showcases the use of fresh ingredients and aromatic spices. Pair this dish with saffron rice or a fresh salad to create a well-rounded meal.
Ingredients
- 1.5 pounds, cut into 1-inch cubes Beef or lamb
- 1 large, grated Onion
- 3 cloves, minced Garlic
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Pomegranate molasses
- 1 cup, finely chopped Walnuts
- 1/2 cup, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 420
- Fat: 25g
- Carbs: 15g
- Protein: 35g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the grated onion, minced garlic, lemon juice, olive oil, turmeric, cinnamon, salt, and pepper. Mix well to create a flavorful marinade.
- Add the beef or lamb cubes to the marinade, ensuring they are well coated. Cover and let marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated meat onto skewers, leaving a little space between each piece to allow for even cooking.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the meat reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- While the kababs are grilling, prepare the pomegranate-walnut sauce. In a small bowl, combine the pomegranate molasses, finely chopped walnuts, and chopped parsley. Mix well to combine.
- Once the kababs are cooked, remove them from the grill and let them rest for a few minutes before serving.
- Serve the grilled Kabab Torsh with the tangy pomegranate-walnut sauce on the side. Enjoy with saffron rice or a fresh garden salad for a complete meal.
Tips
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Feel free to add bell peppers or cherry tomatoes to the skewers for added flavor and color.