Kabab torsh

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Kabab Torsh is a traditional kebab dish from the Gilan Province in Iran. It is a popular part of Iranian cuisine, known for its sour flavor which is derived from a marinade of pomegranate juice and crushed walnuts.

History[edit | edit source]

The origins of Kabab Torsh can be traced back to the Gilan Province, a region in Iran known for its rich culinary history. The dish is believed to have been created as a means to preserve meat, using the acidic properties of pomegranate juice to slow down the process of spoilage.

Preparation[edit | edit source]

The preparation of Kabab Torsh involves marinating chunks of lamb or beef in a mixture of pomegranate juice, crushed walnuts, chopped onions, olive oil, garlic, salt, and pepper. The meat is then skewered and grilled over a charcoal fire until it is cooked to the desired level. The result is a kebab with a unique sour flavor, often served with rice and fresh herbs.

Cultural Significance[edit | edit source]

Kabab Torsh is not just a dish, but a significant part of Iranian culture. It is often prepared during special occasions and family gatherings. The dish is also a staple in many restaurants throughout Iran, and has gained popularity in other parts of the world as a unique and flavorful take on the traditional kebab.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD