Kabab torsh

Kabab Torsh

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A serving of Kabab Torsh

Kabab Torsh is a traditional Iranian dish originating from the northern region of Iran, particularly the Gilan Province. The name "Kabab Torsh" translates to "sour kebab" in Persian, reflecting its distinctive tangy flavor profile.

Ingredients

The primary ingredients of Kabab Torsh include:

• Lamb or beef, which is typically used as the main protein.
• Pomegranate juice or pomegranate paste, which provides the sour taste.
• Walnuts, finely ground to add texture and richness.
• Garlic, minced to enhance the flavor.
• Herbs such as parsley, coriander, and mint, which are often used to marinate the meat.
• Olive oil or other cooking oils, used in the marinade.
• Salt and pepper for seasoning.

Preparation

The preparation of Kabab Torsh involves marinating the meat in a mixture of pomegranate juice, ground walnuts, garlic, herbs, olive oil, salt, and pepper. The marination process is crucial as it allows the flavors to penetrate the meat, making it tender and flavorful.

Once marinated, the meat is skewered and grilled over an open flame or charcoal. The grilling process imparts a smoky flavor to the kebab, complementing the tangy marinade.

Serving

Kabab Torsh is typically served with rice, often saffron rice or plain rice, and accompanied by grilled vegetables such as tomatoes and peppers. It is also common to serve it with fresh herbs and flatbread.

Cultural Significance

Kabab Torsh is a popular dish in the Caspian Sea region of Iran, where the use of sour flavors is prevalent in the local cuisine. It is often prepared for special occasions and family gatherings, showcasing the rich culinary traditions of the area.

Related Pages

• Iranian cuisine
• Kebab
• Pomegranate
• Gilan Province