Entree: Iran – Caspian / Gilan – کباب ترش ➤ Kabab-e Torsh (Gilan-style sour grilled minced meat kebabs marinated with pomegranate and local herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb or beef
- 3/4 cup (85 g) walnuts, finely ground
- 1 cup (30 g) fresh parsley, finely chopped
- 1 cup (25 g) fresh cilantro, finely chopped
- 1 small onion, grated, about 4 oz (115 g)
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 3 tbsp (45 ml) pomegranate paste or pomegranate molasses
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) dried mint, crushed
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil for brushing and mixing
- 8 metal or soaked wooden skewers
- 4 medium tomatoes for grilling, halved (optional)
- Lemon wedges for serving
- Fresh flatbread or steamed rice for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb or beef
- 3/4 cup (85 g) walnuts, finely ground
- 1 cup (30 g) fresh parsley, finely chopped
- 1 cup (25 g) fresh cilantro, finely chopped
- 1 small onion, grated, about 4 oz (115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 3 tbsp (45 ml) pomegranate paste or pomegranate molasses
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) dried mint, crushed
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil for brushing and mixing
- 8 metal or soaked wooden skewers
- 4 medium tomatoes for grilling, halved (optional)
- Lemon wedges for serving
- Fresh flatbread or steamed rice for serving

Instructions

1. In a large bowl combine the ground meat, ground walnuts, chopped parsley, chopped cilantro, grated onion, minced garlic, pomegranate paste, tomato paste, dried mint, salt, pepper, turmeric, and 1 tbsp (15 ml) oil. Mix thoroughly with your hands until evenly combined and a little sticky, about 2–3 minutes.
2. Cover and refrigerate the mixture at least 1 hour, preferably 2–3 hours, to allow flavors to meld.
3. Divide the mixture into 8 equal portions. With wet hands, form each portion onto a skewer into a long sausage shape about 6–7 inches (15–18 cm) long and 1–1.5 inches (2.5–4 cm) thick. Brush each kebab lightly with remaining 1 tbsp (15 ml) oil.
4. Preheat a grill or broiler to medium-high. If using a grill, oil the grates. Place skewers on the hot grill and cook 3–4 minutes per side, turning until charred at the edges and cooked through (internal temperature ~160°F/71°C for mixed lamb/beef), about 10–12 minutes total.
5. In the last 5 minutes of cooking, place halved tomatoes cut-side down on the grill and char until softened.
6. Remove kebabs from heat, let rest 2 minutes, then serve hot with grilled tomatoes, lemon wedges, and flatbread or steamed rice.