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The Hirshon Iranian Ribeye Kabobs Torsh - کباب ترش

The Hirshon Iranian Ribeye Kabob Torsh – کباب ترش


  • Author: The Generalissimo

Ingredients

Units Scale
  • 800g/1.8 lbs. ribeye steaks
  • 3 Tbsp. pomegranate molasses or Azeri narsharab (strongly preferred!)
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 1/2 bunch fresh bineh (peppermint)
  • 2 Tbsp. fresh tarragon
  • 1 Tbsp. dried khalvash (pennyroyal) – optional and see note in text about avoidance by pregnant women
  • 7 whole walnuts
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic
  • 2 Tbsp. green Tkemali sauce (TFD preference) or fresh lime juice
  • 2 tsp. golab (rosewater), made by adding one drop of edible Bulgarian rose extract to 2 tsp. bottled water – add more if you prefer it stronger
  • 1 tsp. golpar (Angelica powder)
  • 4 Tbsp. olive oil
  • melted ghee for basting
  • Kosher salt
  • ***
  • Plum tomatoes as a side to be grilled (optional but recommended)
  • Rosemary and bruised scallions tied together for use as a basting brush

Instructions

  1. The day before:
  2. Wash the herbs and transfer them to a food processor together with the walnuts, garlic, tkemali or lime juice and olive oil. Blend into a paste. Transfer the paste into a bowl and add the pomegranate molasses, angelica powder and rosewater. Combine it into a thick paste-like marinade.
  3. Cut the steak into bite-sized cubes and transfer them to the bowl with the marinade, making sure each piece of meat is generously coated. Let it marinate overnight in the fridge in a sealable food container or freezer bag.
  4. On the day of:
  5. Get your barbecue going. Like any other Persian kabab, you can serve your Kabab Torsh with grilled tomatoes. If you plan on doing so, wash and skewer them, then stab them a few times with a small kitchen knife.
  6. Skewer the meat, making sure the rich and thick marinade sticks to it. Now you can season them with kosher salt (NOT before!).
  7. If you want to serve your Kabab Torsh with rice, put it on now.
  8. First, grill the tomatoes as they take longer than the kababs. Once they’re nice and soft you can put them on the top bbq rack if your bbq has one, or transfer them into a pan, leaving them near the bbq to keep them warm.
  9. Now grill your kabab skewers, making sure there is enough distance between the charcoal and meat, so the marinade doesn’t burn. Turn them frequently for the same reason.
  10. Brush with melted ghee frequently to prevent the surface from drying out. The kebabs should be done in 8 to 10 minutes, max. Be careful not to overcook them! Once they’re nicely browned, take them off and serve as quickly as possible with aromatic saffron rice and the grilled tomatoes.
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