Sweet and sour kebab (kabab torsh)

This recipe comes from the cookbook Salamati by Hamed Allahyari. Kebabs can be found throughout Iran, but this particular beloved dish originates from the Gilan province in the north, between the Alborz mountain range and the Caspian sea. The smoky charcoal flavour is crucial to this dish, so cook on a charcoal barbecue if you can. Enjoy sabzi khordan with your meal or wrap with feta in Persian flatbread for a tasty lunch.

Sweet and sour kebab (kabab torsh) Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 50 g walnuts
• ½ cup (125 ml) pomegranate molasses
• 1 large brown onion, diced
• ½ cup (40 g) finely chopped mint, flat-leaf parsley and coriander leaves
• 3 garlic cloves, roughly chopped
• 2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 500 g lamb backstrap or chuck beef, cut into 2–3 cm chunks
• 2 tsp salt
• 4 tomatoes, halved
• 4 long green chillies, halved lengthways
• metal skewers

Sabzi Khordan (Herb Platter) (optional)

• ½ medium bunch radishes
• ½ medium bunch round mint, leaves picked
• ½ medium bunch basil, leaves picked
• ½ medium bunch dill
• ½ medium bunch garlic chives
• ½ medium bunch flat-leaf parsley, leaves and stalks
• ½ medium bunch coriander (cilantro), leaves and stalks
• ½ medium bunch watercress (optional)
• ½ medium bunch spring onions (optional)

To serve

• melted butter
• ground sumac
• store-bought Persian or Lebanese flatbreads 
• store-bought Iranian eggplant pickle (Torshi Bademjan) 

Marinating time: 40 minutes – overnight

Instructions

1. To make the marinade, place the walnuts, pomegranate molasses, onion, herbs, garlic, pepper and olive oil in the bowl of a food processor and blitz to combine.
2. Combine the marinade with the lamb or chuck beef in a baking dish, ensuring the meat is well coated. Marinate in the fridge for 40 minutes, or overnight.
3. Heat the barbecue. Thread the lamb or beef onto metal skewers, then use the flat side of a large knife to repeatedly smash the meat on both sides to help tenderise it. Place the skewers on the barbecue and cook, turning frequently and seasoning with the salt, for 4 minutes each side.
4. Meanwhile, alternately thread the tomato and chilli onto metal skewers, then add to the barbecue and cook, turning occasionally, for 10 minutes, or until blackened.
5. Before serving, layer all the ingredients for the sabzi khordan onto a large platter (if using). Transfer the skewers to a serving dish and drizzle with melted butter. Sprinkle with a little sumac and serve with the grilled tomato and chilli, flatbreads, sabzi khordan and torshi bademjan on the side.

Note

• You can also cook the marinated lamb or beef in a saucepan with 250 ml water. Cook over medium heat for 10 minutes.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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