Kebab & grill
Torsh Kebab
کباب ترش
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Provincial
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- pomegranate molasses 60 mL
- walnuts tree nut 150 g
- local herbs 250 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Combine the meat or chicken with the listed seasonings and refrigerate for about 2 hours.
Trim and portion the meat, chicken, fish, or other main ingredient for grilling.
Mix with onion and the listed seasonings; knead ground mixtures well or marinate whole pieces.
Thread onto skewers or shape as required.
Grill over hot charcoal or a grill, turning regularly until cooked but still juicy.
Serve with rice or bread, grilled tomato, and traditional accompaniments.
Cook's notes
Cut pieces to a uniform size for even cooking and avoid putting very wet meat onto the grill. A brief rest after grilling helps the meat retain its juices.
Background
This item is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.
Nutrition
| Energy | 410 kcal |
|---|---|
| Protein | 37 g |
| Fat | 26 g |
| Carbohydrate | 7 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0084 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods