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Kabob Torsh - Persian Pomegranate Walnut Kabobs

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 240 kcal
Course: Main Course
Cuisine: Persian

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

Instructions

    Cup of Yum
  1. Cut the ribeye into 1-inch chunks and place them in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.