Kabab Torsh Recipe _ Persian Sour Kebab + 4 Golden Tips
Kabab torsh and my honeymoon trip. I remember my first honeymoon trip when I ate a sour kebab for the first time in a local restaurant. It tasted great, and I still haven’t forgotten it after 7 years.
Usually, for every food that I eat outside the house and I like it, I have to make a sample of it inside the house. In short, I made this dish, and it turned out great, so be sure to stay with me until the end of the article.
Northern Iran has many traditional dishes. Kabab torsh is one of the most famous of them. Other traditional Iranian kebabs that you can eat in the north include Joojeh torsh, Akbar joojeh, and Chenjeh Kabab. In general, northern dishes are very tasty and worth trying at least once.
How to make a kabab torsh?
This delicious Iranian kebab has a sour and different taste compared to other Iranian kebabs. Gilani Sour Kebab is prepared from a combination of veal meat with pomegranate paste, walnuts, and local aromatic vegetables.
This kebab is traditionally cooked with charcoal and served with Iranian Kette rice. The way to prepare this kebab is very simple and comes with very important points, which we will give more detailed explanations for later.
Kabab torsh or Kabab-e torsh (lit. ‘sour kebab’) is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.
Sourced: wikipedia
Notes :
For: 6 people
Preparation time: 30 minutes
Cooking time: 60 minutes
My experience table:
| My level of interest is from 1 to 10 | 10 |
| The ease of cooking | Easy |
| Served for | Dinner, Launch |
| Suggest for | Daily meal, party meal |
| What is served with? | Nan sangak, sabzi khordan, mast o musir |
Ingredients:
| Lamb or veal | 300 grams |
| onion | 1 medium |
| Pomegranate paste | 3 tablespoons |
| Ground walnuts | 100 grams |
| Vegetables (parsley, tarragon, coriander, savory, chochag) | in the necessary amount |
| Garlic | 2 cloves |
| Salt and pepper | as needed |
| Tomatoes | as needed |
Instruction:
1. First, cut the meat into the right pieces and put it in a bowl of the right size.
2. Peel an onion and grate it with a grater.
3. Grind the walnuts, chop them in a mixer, and add them to the grated onions. Then, add the pomegranate paste to the mixture.
4. In this step, wash and chop the vegetables and add them to the onion, walnuts, and pomegranate paste mixture. You can combine the remaining ingredients until you get a creamy paste.
Use northern vegetables that are special for this dish. If you use local vegetables such as Chuchag, Khalwash, and Bineh in preparing Gilani Sour Kebab, this dish will have a more original and pleasant taste.
If you don’t have access to these vegetables, you can add coriander and parsley. Add chopped garlic to the desired mixture.
Note that you should not add salt at this time; if you add salt at this stage, your meat will be tough. Put your pieces of chopped meat in the sauce and put it in the refrigerator for 4 hours to rest.
The longer the meat stays in the sauce, the tastier it becomes. Of course, note that the rest of the meat in the sauces should be for 12 to 24 hours as a standard, but if you are in a hurry, 4 hours is enough.
5. After removing the meats from the refrigerator, skewer them and grill them on charcoal. Move the skewers constantly so that the Kebab cooks evenly.
6. Cut or skewer some tomatoes and grill them as well. Your kabab torsh is ready.
4 Golden Notes
| 1 | Northerners use fresh local vegetables in this food. If you don’t have access to the mentioned vegetables, you can use mint, coriander, and parsley instead. |
| 2 | You can change the amount of Persian kabab to fit your taste. If you like a sour taste, you can use sour pomegranate paste; if you do not like sour foods, you can use sweet pomegranate paste. You can also use pomegranate juice to make your sauce thinner and sour. |
| 3 | You should not use salt when adding meat to the sauce made for this food because if you add salt, the kebabs will lose their moisture and become dry and hard during cooking. Adding salt when the barbecue is cooking on the coals is better. |
| 4 | Keep in mind that the flames should be moderate. So that this kebab does not burn, and, at the same time, it is completely cooked.
Turn the skewers several times and remove them from the heat before the kebabs dry out. Therefore, be careful to cook the kebabs on medium and even heat because it will taste bad if it burn. |
FAQ
1. How many calories are in a kabab torsh?
There are 275 calories per 100 grams of this kebab.
2. Is kabab good for diet?
Kebab is rich in vitamins, proteins, iron, and mineral salts. On the other hand, since no oil is used in its cooking, it has one of the healthiest cooking methods, which ensures that its minerals and properties are preserved during cooking, and it is a useful meal. And it is complete.
3. What is served with this sour kebab?
Along with this kebab is served:zeytoon parvardeh, mast o musir, sir torshi, and ashpele mahi.
4. Can I freeze this kabab?
No. Finally, you can store it in the refrigerator for two to three days. The kebab should be consumed fresh.
5. Is this kabab healthy?
Yes, most of the kebabs are very healthy and useful because they are not fried are grilled with fire, and contain a lot of protein.
Did you like this Persian kabab?
- Please share your experience about cooking this Persian kebab.
- If you are looking for vegetarian food, I don’t suggest this kebab.
- You can ask me questions about the Persian sour kebab recipe and cabbage in the comments. I will answer your questions as soon as possible.
- If you cook this food and love the taste of it, please share your pic with us on Facebook & mail.
- If you are a fan of all kinds of kebabs, I have written an article about whether Are kebabs safe to eat, which you can read
