Kabab Torsh Recipe Downloadable PDF
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Kabab Torsh recipe with in-depth, step-by-step instructions.
Kabab Torsh is a mouthwatering Kabab from the Gilan and Mazandaran provinces in northern Iran. It simply translates to “sour kabab”.
It’s usually made of ribeye, sirloin, or tenderloin. The typical northern Iranian combination of sour pomegranate molasses, earthy walnuts, and fresh herbs is what differentiates this kabab dish from others.
⠀
For this recipe, I’m using ribeye, for the following reasons:⠀
1. Ribeye steak has nice marbling throughout, which makes it tender and carries the flavours of the marinade perfectly. ⠀
2. The only difficulty with Kabab Torsh is that you don’t want to burn the walnuts and herbs of the marinade before the meat is cooked to perfection. No problemo with ribeye steak! It needs very little time on the BBQ because it’s perfectly medium-cooked when it’s nice and pink inside. Hence Kabab Torsh marinade and ribeye steak make best friends.
Serve this mouthwatering Kabab with Persian Saffron Rice and grilled tomatoes.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Kabab Torsh recipe with in-depth, step-by-step instructions.
Kabab Torsh is a mouthwatering Kabab from the Gilan and Mazandaran provinces in northern Iran. It simply translates to “sour kabab”.
It’s usually made of ribeye, sirloin, or tenderloin. The typical northern Iranian combination of sour pomegranate molasses, earthy walnuts, and fresh herbs is what differentiates this kabab dish from others.
⠀
For this recipe, I’m using ribeye, for the following reasons:⠀
1. Ribeye steak has nice marbling throughout, which makes it tender and carries the flavours of the marinade perfectly. ⠀
2. The only difficulty with Kabab Torsh is that you don’t want to burn the walnuts and herbs of the marinade before the meat is cooked to perfection. No problemo with ribeye steak! It needs very little time on the BBQ because it’s perfectly medium-cooked when it’s nice and pink inside. Hence Kabab Torsh marinade and ribeye steak make best friends.
Serve this mouthwatering Kabab with Persian Saffron Rice and grilled tomatoes.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Kabab Torsh recipe with in-depth, step-by-step instructions.
Kabab Torsh is a mouthwatering Kabab from the Gilan and Mazandaran provinces in northern Iran. It simply translates to “sour kabab”.
It’s usually made of ribeye, sirloin, or tenderloin. The typical northern Iranian combination of sour pomegranate molasses, earthy walnuts, and fresh herbs is what differentiates this kabab dish from others.
⠀
For this recipe, I’m using ribeye, for the following reasons:⠀
1. Ribeye steak has nice marbling throughout, which makes it tender and carries the flavours of the marinade perfectly. ⠀
2. The only difficulty with Kabab Torsh is that you don’t want to burn the walnuts and herbs of the marinade before the meat is cooked to perfection. No problemo with ribeye steak! It needs very little time on the BBQ because it’s perfectly medium-cooked when it’s nice and pink inside. Hence Kabab Torsh marinade and ribeye steak make best friends.
Serve this mouthwatering Kabab with Persian Saffron Rice and grilled tomatoes.
