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Iranian Sour Kebab (Kabab Torsh)

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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.

Ingredients

Units Scale
  • 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

  1. In a bowl, mix grated onion, pomegranate molasses, ground walnuts, herbs, olive oil, lemon juice, turmeric, salt, and pepper to make a thick marinade.
  2. Add the beef strips and coat thoroughly. Cover and marinate in the fridge for at least 6 hours, preferably overnight.
  3. If grilling: Skewer the meat and grill over medium heat until browned and cooked through, brushing with extra marinade.
  4. 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.
  5. 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

Find it online: https://yumfoodusa.com/iranian-sour-kebab-kabab-torsh/