Kabob Torsh - Persian Pomegranate Walnut Kabobs
User Reviews
5
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Prep Time
10 mins
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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
Description
This recipe centers on ribeye steak cut into chunks and coated with a paste created by blending pomegranate molasses, walnuts, olive oil, garlic, mint, parsley, and white onion. The marinade's sweetness from pomegranate molasses and earthiness from walnuts combine with fresh herbs to provide a distinct flavor profile characteristic of Persian cuisine.
After marinating overnight, the beef is skewered and grilled over medium-high heat until cooked to preference. The kabobs are then brushed with butter melted and infused with bloomed saffron, lending a subtle fragrance and vibrant color. Salt is added only at the end of grilling to preserve the meat's tenderness.
These kabobs pair well with Persian rice dishes such as tahdig, grilled tomatoes, yogurt-based sides like mast o khiar, fresh herbs, and onions. Additional accompaniments like marinated olives complement the meal, creating a well-rounded traditional dining experience.
Grilling tomatoes on skewers as a side involves slow cooking until soft and charred, after which skins are peeled off. Serving the kabobs with accompaniments enhances the layers of flavor and provides contrast to the rich grilled meat.
Ingredients
- 1 1/2 lb ribeye steak beef
- 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 saffron ground
- 4 tbsp butter unsalted
- kosher salt
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
- Do not salt the meat before grilling; salt just before removing from the grill to keep it tender.
- Grilled tomatoes are traditional accompaniments; cook them on skewers, turning every few minutes until charred and soft, then peel the skins before serving.
- Serve the kabobs alongside Persian rice with tahdig, mast o khiar (yogurt cucumber side), fresh herbs, red onion, and marinated olives for an authentic meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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