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Kabab Torsh Recipe, marinating meat in pomegranate paste and herbs
As you know, kebab is a favorite dish all around the world, and Iran is no exception. Kebabs are the staple of Iranian parties. Kabab koobideh, joojeh kabab,kabab barg, Kabab chenjeh and Kabab Torsh are popular kebabs in iran. We want to share the Kabab Torsh recipe with you in this article.
Kabab Torsh has its origin in Gilan and Mazandaran, the cities of the Caspian Sea region of Iran. This dish’s use of local fragrant herbs, walnut, and pomegranate paste makes this dish tasty. It is not hard to imagine that marinating meat in pomegranate paste and aromatic herbs give it a unique taste. To marinate this type of kebab, the people of northern Iran use a local herb that only grows in their region and is called Chochagh. since This herb is not specifically known in other parts of the world and belongs to the northern regions of Iran, you can use available herbs for marinating Torsh Kabab.
Also, if you want to familiarize yourself with another type of Kebab in Persian cuisine, you can see joojeh kabab recipe in Cookery Magazine.
|Lamb or beef meat||500 gram|
|Pomegranate paste||3 Tbsp|
|Ground walnut||100 gram|
(parsley, mint, cilantro, tarragon)
|salt and pepper||as needed|
How to make Kabab Torsh
First, cut the meat into pieces suitable for grilling and wash them clean and set aside.
Grate the onion and squeeze out the excess water, then add ground walnut and pomegranate paste and mix them.
Wash the herbs, chop them finely, and add to the ingredients. Grate the garlic, and add it along with pepper to them. (Do not add salt at this time because it will make the meat hard and cook it longer)
Put meat pieces in the sauce and mix them well. Then cover the ingredients with plastic wrap and put them in the refrigerator for about 4 hours. The longer the meat stays in the sauce, the more flavorful it will be.
After 4 hours, remove the bowl from the refrigerator, add some salt to the ingredient, and then put the meat pieces in through the skewer.
Place the kebab skewers on a preheated grill and turn them around occasionally to cook them evenly. Once the meat is cooked and is a little juicy, they are ready.
Serving the Kabab Torsh
You can serve Kabab Torsh with flatbread and grilled tomato, onion, and green pepper. And also it can be served with Persian saffron rice or Kateh. Northern people in Iran serve Torsh Kabab with side dishes such as Zeytoon Parvardeh (marinated olives), Sir Torshi (garlic pickle), and Doogh (a chilled, fizzy, and savory yogurt-based drink).
Kabab Torsh is a good suggestion for kebab fans who are tired of the taste of other kebabs and are looking for a variety. Since the combination of sour pomegranate paste with ground walnut is delicious and appetizing, The best possible combination is obtained when the meat is marinated with this hearty sauce and then grilled on charcoal. I suggest try it at home and share your experience with us.