Day 7 and Time for a Kebab
Day 7 of 2018 World Cup saw a full set of the 2nd games in the groups being played. For today’s cook, we are back in the middle east to cook Torsh Kebab from Iran.
Kabab torsh is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic. It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes.
For this cook, I marinated the meat for 7 hours. Ideally, it would have been 24 hours, but unfortunately, I didn’t have time. I also used the Russian Skewers, which are fantastic value and then cooked directly over charcoal. I served with rice and a sprinkling of pomegranate.
I was really excited about cooking this dish. When preparing the marinade, I had a taste and it was lovely, so that made me look forward to the dish even more. The meat was was really tender but the pomegranate and walnut flavours did not come through as much as I would have liked. I will tweak this dish to try to get stronger flavours next time. Overall, it was lovely and is another kebab recipe that will return to our household.
- Prep Time20 min
- Cook Time6 min
- Total Time26 min
For the Torsh Kebab
- 200g Walnuts
- 2 Cloves garlic, peeled
- 125ml Extra-virgin olive oil
- 185ml Pomegranate Molasses
- 1/2 tsp Sugar
- 185ml Plain Yogurt
- 600 g trimmed beef sirloin cut into largish cubes
- 1 tsp Salt
Place walnuts and garlic in food processor. Pulse until finely chopped. With motor running, slowly add the olive oil in thin, steady stream.
Stop the processor and add the pomegranate molasses, sugar and salt. Pulse until smooth. Transfer the marinade to a large, non-reactive bowl and then whisk in the yogurt.
Add the sirloin, mix thoroughly and then cover tightly and refrigerate overnight.
About 1 hour before you want to start cooking take the mixture out of the fridge and thread onto your skewers.
When your BBQ is ready to cook, add the beef skewers and cook for approximate 3 minutes each side. Remove from the BBQ and serve with some rice (I served mine with Basmati with a sprinkle of Za’atar), flatbreads and a sprinkling of pomegranate seeds.