KababTorsh (Kabab-e-Torsh,کباب ترش) is a traditional Persian Kabab which is more prevalent in the North of Iran. Gilan and Mazandaran are the provinces in which this food have been originated in them. Despite the past, you can find this type of Kabab in other cities nowadays. It has paved its way to Tabriz, Tehran, Isfahan, and other classical restaurants all over Iran. When you eat this food, for the first time you may feel like you are eating a Kabab Chenjeh with Fesenjan sauce. It is because they marinate the kabab’s meat in a sauce exactly like Fesanjan’s. The sauce includes walnuts, pomegranate paste, and some other spices and ingredients. In the past, they made it only with beef, but nowadays they prepare a new version with chicken that they call it Joojeh Torsh.
Different types of Kabab Torsh:
In the past, there was only one type of Kabab Torsh available, which Northern Iranians made with sirloin beef. Then, it was prevalent to cook Kabab Torsh with tenderloin, too. And as time passed in different regions, people started to use various components to marinate it. Nowadays there are two main types of this food in Iran which include Kabab Torsh (with beef) and Joojeh Torsh (with chicken). They both marinate in a unique sauce made with walnut, pomegranate paste, and some spices.
Joojeh Torsh (Joojeh Kabab Torsh):
Joojeh Torsh (جوجه ترش) is a type of Kabab Torsh, which is made with chicken instead of beef. Indeed it is the Persian Joojeh Kabab that is marinated in the same sauce used to marinate Kabab-e-Torsh. To cook Joojeh Torsh, you can follow the same recipe, but you need to replace the beef with chicken. For a good Joojeh Torsh, use chicken’s breast and cut it into 5-inch cubes.
Important Nutrition Facts of Kabab Torsh:
Each 100gr of Kabab Torsh has about 360 kcal. It has 3 gr carbohydrates, 29 gr protein, and 27 gr fat. Moreover, it contains 0.77 mg vitamin E, 7.88 mg vitamin B3, 1.32 mg vitamin B4, and .72 mg vitamin B. furthermore; it contains 27.75 mg calcium, 2.22 mg iron, about 30 mg magnesium, 227 mg phosphor, 404 mg potassium, and 875 mg sodium, with about 5 mg zink. It also includes many other vital minerals and vitamins necessary for the body. You should note that if you eat this food with Polow, you have to add the nutrition of the rice, too. This food can also be eaten by pieces of bread, such as Lavash.
Like I have mentioned in other Kebab recipes. Unfortunately, Persian kebabs do not have vegetarian or vegan types. However, since the sauce that the Kebab is marinated in is vegan and so delicious, I recommend you to use the sauce like a stew with your dish of rice, such as Chelow or Kateh. The sauce is made mainly with pomegranate paste and walnuts, and as a vegan, or a vegetarian person, you can use it confidently.
Serving style of Kabab Torsh:
Iranians Chelow Kabab as the main dish for dinner or lunch. Kabab Torsh is also served with Chelow or Kateh as the main dish. It is also possible to serve this Kabab with slices of bread. Usually, they serve fresh onions, a bar of butter (to add to Chelow), and grilled tomatoes with Kabab. Almost all types of side dishes can suit this food. In the north of Iran, they mostly serve the salad, such as Shirazi salad, fresh olives, Zeytoon Parvardeh (stuffed olives), Sir Torshi (garlic pickles), and Sabzi Khordan. Usually, the appetizers served before this food is from the north of Iran, too. A dish of Mirzaghasemi or Kashk e Bademjan can be the right choice for the appetizer. All drinks are welcomed as the beverage ext to this food. However, like always the best companion of Chelow Kabab is Doogh (Persian Yoghurt drink).
What are the ingredients of Kabab Torsh?
The main ingredient of this food is meat, which is either beef or chicken. It is also possible to use lamb. Other ingredients are needed to make a sauce and marinate the Kebab with it. Other components include onion, pomegranate, and walnuts. There is also a local herb in Gilan named Choochagh which is rare outside of Iran. You can use some bell peppers or parsley instead of that. Moreover, to cook a Persian kebab, you are required to prepare skewers. Average size skewers are suitable for Kabab Torsh.
How to cook Kabab Torsh?
To cook Kabab Torsh, first, ground the walnuts. Then add shredded onion to the walnuts. It is not necessary to distill the onion’s juice, here. Then add pomegranate paste and the herbs. If you do not have access to the Choochagh, you should use dried mint and parsley. Add other spices but do not add the salt. Then cut the beef into 4-inch cubes and marinate them with the sauce for 12-24 hours. Then grill them on a barbecue. You can grill some peppers and tomatoes to serve next to this Kebab.
This recipe is adequate for four people. The preparation time is 30 minutes, and the cooking time is 10 minutes. It would be best if you considered that you need 12-24 hours to marinate the meat. Moreover, it would be best if you prepared a dish of Chelow and Kateh to serve with kabab.
- 1½ lb beef (sirloin or tenderloin)
- 2 onions
- 3½ oz walnuts
- 6 pomegranate paste
- 2 tablespoon herbs (dried mint + dried parsley)
- 1 teaspoon pepper
- 1 teaspoon salt
- Ground the walnuts
- Add pomegranate paste to walnuts
- Shred the onions. Do not distil the juice
- Add pepper
- Add herbs
- Mix them, and add the 4-inch cut meats to the sauce
- Marinate the meat for 12-24 hours
- Attach the meats to a skewer and grill them on a coil barbecue for 10 minutes.
- You can brush some butter on the Kababs while grilling.
- You can use some walnuts to decorate your dish.
- Grill some tomatoes and serve it with Kabab.