Kabab Torsh – Kebabs Marinated in Pomegranate and Herbs (Edit recipe)

What makes this dish delightfully flavorful is the use of various fresh herbs and pomegranate juice or paste, allowing the meat to marinate and tenderize over an extended period of time. Sour and aromatic elements create a magical signature combination in Persian cuisine, and this dish highlights and showcases this perfect harmony. Traditionally, this dish uses a very specific fresh herb that grows in the Gilan and Mazandaran provinces of Iran and is called Chochaagh. However, Chochaagh is not widely known in the rest of the world and is only available locally. So when preparing this dish, I rely on all the other aromatic herbs that are easily available to create the flavor profile that best matches the original dish from the Caspian Sea.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	847
Fat:	54 g
Carbohydrates:	187 g
Protein:	54 g
Cholesterol:	136 g
Sodium:	653 mg
Fiber:	4 g
Sugars:	29 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

1.5 lb Rib Eye Steak Beef, cut into 1.5 - 2 inch pieces (or tenderloin)
1 Onion, large, (quartered)
4 cloves Garlic
.25 cup Extra Virgin Olive Oil
2 Tbsp Lime Juice, fresh
1 tsp Salt
1 tsp Ground Fresh Black Peppercorns
.5 tsp ground (Persian Hogweed) Golpar, (optional)
1 cup Organic Walnuts
.5 cup Pomegranate Molasses (Cortas brand)
.5 cup fresh Basil, (packed)
.5 cup Mint Leaves, fresh (packed)
.5 cup Parsley, fresh (packed)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the beef into 1.5 to 2 inch pieces and place in a large bowl.
In a food processor, gradually combine the remaining ingredients and process until you have a creamy paste.
Add this marinating mixture to the meat and stir well.
Store in the same bowl covered or in a freezer bag in the fridge overnight or up to 24 hours.
30 minutes before grilling, remove the meat from the fridge and wipe some of the excess marinade off the meat, leaving some on the meat.
Using a metal skewer, push the kebab pieces through the skewer. Making sure to not overcrowd the skewer so that the meat cooks more uniformly and efficiently.
Place the kebab skewers on a preheated grill and cook on one side for about 4 minutes on medium heat before turning them over and cooking for an additional 3-4 minutes.
Persian Kebabs are traditionally served with steamed saffron basmati rice or flat breads that are typically accompanied by grilled onions and tomatoes.