Kabab torsh
(Kebab-e torsh, Kebab torsh, کباب ترش)
Kabab torsh is a sour marinated kebab originating in Iran’s northern Caspian provinces, especially Gilan and Mazandaran. This dish is made from chunks of beef or lamb that are soaked in a rich marinade featuring crushed walnuts, pomegranate molasses, garlic, and herbs, resulting in a distinctly tangy and earthy flavor profile.
The history of kabab torsh reflects the agricultural abundance of northern Iran. Walnuts and pomegranates have been cultivated in the area for centuries, and local cooking frequently uses them to balance richness with acidity. While skewered meat dishes have existed across Persian cuisines for a long time, the specific combination of ground walnut, pomegranate syrup, and fresh herbs became a hallmark of Gilan’s kebabs.
Generations of cooks in cities like Rasht and Lahijan adapted this preparation to use regional products, and kabab torsh gradually gained popularity beyond its original home, appearing in restaurants and on family tables throughout Iran. Read more
Preparation begins by cutting beef or lamb into medium-sized pieces. The marinade is made by pounding or blending walnuts until coarse, then combining them with pomegranate molasses, chopped garlic, finely chopped parsley, and chopped fresh cilantro or savory.
Salt and sometimes a little black pepper are added to enhance the flavors. The meat is thoroughly coated in this thick mixture and left to rest for several hours, or overnight, allowing the marinade to penetrate. To cook, the marinated meat is threaded onto wide metal skewers and grilled over hot coals, turned regularly to ensure even cooking and to lightly char the surface.
The grilling process both caramelizes the pomegranate and softens the walnuts, creating a glaze that clings to the kebab. Some cooks baste the meat with more marinade or melted butter during grilling to keep it moist. In Gilan, it is common to accompany the kebab with fresh herbs, raw onions, pickled vegetables, and sometimes grilled tomatoes.
