Ingredients with Measurements:
- 1 lb. boneless beef or lamb, cut into 1-inch cubes
- 1 onion, grated
- 1/2 cup pomegranate molasses
- 1/4 cup olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/4 tsp. saffron threads, soaked in 1 tbsp. hot water
- Skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the grated onion, pomegranate molasses, olive oil, salt, black pepper, turmeric, cinnamon, cumin, coriander, nutmeg, and cardamom.
2. Add the cubed meat to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Soak the skewers in water for at least 30 minutes before grilling.
4. Thread the marinated meat onto the skewers, leaving a little space between each piece.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
7. Brush the saffron water onto the kebabs during the last few minutes of grilling.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 21g
Protein: 29g
Carbohydrates: 13g
Fiber: 1g
Sugar: 8g
Sodium: 610mg
Substitutions for ingredients:
- You can use chicken or shrimp instead of beef or lamb.
- If you don't have pomegranate molasses, you can use lemon juice or vinegar instead.
- You can use any type of oil instead of olive oil.
- If you don't have saffron, you can omit it.
Variations:
- You can add vegetables such as bell peppers, onions, or tomatoes to the skewers.
- You can serve the kebabs with a yogurt sauce or a side salad.
- You can use different spices to change the flavor profile of the kebabs.
Tips and tricks:
- Make sure to soak the skewers in water before grilling to prevent them from burning.
- Don't overcook the kebabs, as they can become tough and dry.
- Brushing the saffron water onto the kebabs during the last few minutes of grilling will add a nice flavor and color.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kebabs, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs such as parsley or cilantro, lemon wedges, or chopped nuts.
Pairings:
Rice, bread, or a side salad.
Suggested side dishes:
Tabbouleh, hummus, baba ganoush, or roasted vegetables.
Troubleshooting advice:
If the kebabs are sticking to the grill, brush some oil onto the grates before grilling.
Food safety advice:
Make sure to marinate the meat in the refrigerator and to cook it to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Kebab-e Torsh is a Persian dish that is typically made with beef or lamb marinated in pomegranate molasses and spices.
Flavor profiles:
The kebabs have a tangy and slightly sweet flavor from the pomegranate molasses, with warm and aromatic spices such as cinnamon, cumin, and cardamom.
Serving suggestions:
Serve the kebabs with some rice or bread and a side salad for a complete meal.
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Region: Iranian