Gliani Kabab Torsh
Kabab Torsh (Sour Kabab) is one of the most popular types of kabab in Iran that you should try once.
Kabab Torsh is a type of kabab cooked in the northern regions of the country, especially in Gilan province.
In short, in this type of kabab, there are veal pieces marinated with chopped onions, sour pomegranate juice, some sour pomegranate paste, walnut meal, and Gilan local aromatic herbs (sea holly and parsley), black pepper and salt. After the veal is flavored, they grill it on charcoal with medium heat. It must be said that the main secret of the flavor of this different kabab is having fragrant northern local herbs.
In the past, to prepare Kabab Torsh, they put walnuts into a large clay pot called “Namkar” or “Namiar” and grind them with a stone called “Meshta” until the walnut oil comes out. Walnuts and walnut oil make the kabab so appetizing. Nowadays, walnuts are mostly grounded and instead of walnut oil, a small amount of olive oil is used.
Kabab Torsh can be cooked on grill or in a pot as well;
To do this, you should lower the heat and put the mixture in oil and water to cook the veal.
Since this dish is served with rice, it has high energy and provides a large amount of daily calorie.
For this dish, some people use two spoons of grinded sour pomegranate or a cup of sour pomegranate juice instead of pomegranate paste.
Also, those who don’t like their grilled meat to be tough, add salt at the end of cooking, when the veal is cooked a little bit.
In order to have a softer veal at the end, when the meat is skewered, beat it once with the back of a knife. This will make the meat have better texture and becomes set, and also makes the grilling easier.
Ingredients for Kabab Torsh
Veal 1 kg
Pomegranate paste 3 tablespoons
Soy protein 2 tablespoons
Sauce (optional) ½ cup
Olive oil 4 tablespoons, black pepper 1 tablespoon
Medium onions 2pcs
Aromatic local herbs 2 tablespoons, finely chopped
Recipe of Kabab Torsh
Cut the veal into pieces so that it can cook completely. Mix black pepper and finely grated onion with the veal and put it in a closed container in the refrigerator for two hours.
Grind walnuts, preferably until the walnut oil comes out and then add it to the veal along with its oil.
After two hours, take the veal out of the refrigerator and add pomegranate paste, soy sauce, ground walnut, and olive oil and mix well.
Now it’s time to add the aromatic herb, chopped sea holly. If not available, use fresh parsley or a mixture of mint, coriander and parsley.
Again, the veal should rest in a closed container for about 12 to 24 hours to become flavored. After this time, skewer the meat.
It is better cook Kabab Torsh on barbecue to have a perfectly-cooked inside without burning; plus, it gets an amazing smoky aroma on barbecue.
At the end of the grilling, if necessary, add a little salt to the veal.
Remember that veal has cold nature, so in case of making this kabab with veal, do not serve it with cold-nature desserts such as shallot yogurt or other cold desserts, because it causes problems with blood circulation in your body and your body will have a weak immune system as a result.