A rich and deeply flavorful Northern Iranian specialty, Kabab Torsh is marinated beef grilled to perfection in a tangy walnut and pomegranate sauce, then slow-simmered for tenderness—an aromatic, bold dish perfect with steamed rice. This traditional recipe from the Gilan province showcases a harmonious blend of fresh herbs, crushed walnuts, and sour notes that create a uniquely Persian taste experience.
Why You’ll Love This Recipe
Kabab Torsh is unlike any typical kebab. With its deep, tart flavor from pomegranate molasses and the earthy richness of ground walnuts, this dish offers a sophisticated and memorable twist on classic grilled beef. Whether grilled or simmered, the meat becomes incredibly tender and infused with bold, complex flavors. It’s a perfect centerpiece for festive dinners or an adventurous home-cooked meal that honors traditional Iranian cuisine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1.5 lbs beef sirloin or tenderloin, thick strips
- 1 large onion, grated
- 1/4 cup pomegranate molasses
- 1/2 cup ground walnuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 3 tablespoons olive oil
- 1 tablespoon verjuice or lemon juice (for added sourness)
- Salt and black pepper to taste
- 1/2 teaspoon turmeric
- Optional: 1 garlic clove, minced
Directions
- In a bowl, mix the grated onion, pomegranate molasses, ground walnuts, chopped herbs, olive oil, lemon juice or verjuice, turmeric, salt, pepper, and garlic (if using) to form a thick marinade.
- Add the beef strips and coat thoroughly. Cover and refrigerate for at least 6 hours, ideally overnight, to allow the flavors to penetrate the meat.
- If grilling:
- Skewer the marinated beef.
- Grill over medium heat until browned on the outside and cooked through, brushing occasionally with extra marinade.
- If simmering:
- Place the marinated beef and leftover marinade into a deep pan.
- Add 1/2 cup water, cover, and simmer on low heat for 1.5 to 2 hours until the meat is tender and the sauce has thickened.
- Serve hot with Persian rice (kateh or chelow) and a side of fresh herbs like basil, mint, and tarragon.
Servings and timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
- Calories per serving: 370 kcal
Variations
- Chicken Torsh: Substitute beef with boneless chicken thighs for a lighter version.
- Nut-Free: Omit walnuts and add more herbs for a fresher, greener flavor.
- Spicy Twist: Add a pinch of cayenne or a chopped chili pepper to the marinade.
- Dry Grilled Version: Grill without simmering for a more charred, smokier finish.
- Add Vegetables: Thread eggplant or bell peppers onto skewers for a complete grilled meal.
storage/reheating
Store leftover Kabab Torsh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce. Avoid microwaving, as it can dry out the meat and diminish the rich flavors.
FAQs
What is Kabab Torsh?
Kabab Torsh is a traditional Persian dish from Northern Iran, known for its sour marinade made with pomegranate molasses and ground walnuts.
Can I use other cuts of beef?
Yes, beef tenderloin or top sirloin works best, but flank steak or chuck roast (for simmering) are also good options.
Is it better grilled or simmered?
Both methods are authentic; grilling yields a smoky flavor, while simmering results in extremely tender meat with a rich sauce.
What does pomegranate molasses add to the dish?
It provides a deep, tangy-sweet flavor that is essential to the dish’s signature taste.
Can I marinate the meat longer than overnight?
Yes, up to 24 hours is ideal. Beyond that, the acidity may begin to affect the texture of the meat.
Is Kabab Torsh spicy?
Not inherently; it focuses on sour and earthy notes, but spice can be added to taste.
What rice should I serve with it?
Persian-style steamed rice (chelow) or simple kateh is ideal to soak up the rich sauce.
Can I freeze the marinated meat?
Yes, freeze in the marinade for up to 1 month. Thaw in the refrigerator before cooking.
What herbs are essential in Kabab Torsh?
Fresh parsley, cilantro, and mint are traditional, offering a herbal brightness to balance the richness.
What’s a good substitute for verjuice?
Fresh lemon juice or a mild vinegar like white wine vinegar can be used as a replacement.
Conclusion
Iranian Sour Kebab, or Kabab Torsh, is a beautifully complex dish that brings together the richness of beef, the nuttiness of walnuts, and the vibrant tang of pomegranate molasses. Whether grilled or simmered, it delivers bold flavor and aromatic depth in every bite. Serve it alongside traditional Persian rice and herbs for a meal that’s both comforting and culturally rich—a true centerpiece for any special occasion or hearty family dinner.
PrintIranian Sour Kebab (Kabab Torsh)
A rich and deeply flavorful Northern Iranian specialty, Kabab Torsh is marinated beef grilled to perfection in a tangy walnut and pomegranate sauce, then slow-simmered for tenderness—an aromatic, bold dish perfect with steamed rice.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Iranian
- Diet: Halal
Ingredients
- 1.5 lbs beef sirloin or tenderloin, thick strips
- 1 large onion, grated
- 1/4 cup pomegranate molasses
- 1/2 cup ground walnuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 3 tablespoons olive oil
- 1 tablespoon verjuice or lemon juice (for added sourness)
- Salt and black pepper to taste
- 1/2 teaspoon turmeric
- Optional: 1 garlic clove, minced
Instructions
- In a bowl, mix grated onion, pomegranate molasses, ground walnuts, herbs, olive oil, lemon juice, turmeric, salt, and pepper to make a thick marinade.
- Add the beef strips and coat thoroughly. Cover and marinate in the fridge for at least 6 hours, preferably overnight.
- If grilling: Skewer the meat and grill over medium heat until browned and cooked through, brushing with extra marinade.
- If simmering: Place marinated beef and remaining marinade into a deep pan. Add 1/2 cup water, cover, and simmer on low for 1.5–2 hours, until tender and the sauce thickens.
- Serve hot with Persian rice (kateh or chelow) and fresh herbs.
Notes
- Marinate overnight for the best depth of flavor.
- Use verjuice for a traditional tart note, but lemon juice works well as a substitute.
- Grilled version gives a smoky flavor, while simmered is richer and more tender.
- Goes excellently with sabzi khordan (Persian herb platter).
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg