Kabob Torsh - Persian Pomegranate Walnut Kabobs
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
240 kcal
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Course
Main Course
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Cuisine
Persian
Kabob Torsh - Persian Pomegranate Walnut Kabobs
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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.
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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
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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.
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 Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
11mg
(0%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1106IU
(22%)
Vitamin C
13mg
(14%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 11mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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