Kebab Torsh: A Special Recommendation for Travelers to Northern Iran

Iran can undoubtedly be considered one of the richest countries in the world in terms of its variety of foods and desserts. Iranian cuisine offers an incredible range of flavors and cooking methods, capable of pleasing even the most discerning palates. Unlike fast food, which has become popular across the world, traditional Iranian dishes are prepared with patience and care, often using the freshest ingredients. After cooking, these dishes are served in a special way, with side dishes and accompaniments that enhance their flavor. Many of these sides are chosen based on traditional Iranian medicine, intended to aid digestion and enhance nutrient absorption. One of the largest categories in Iranian cuisine is Iranian kebabs. While they may seem similar, each type of kebab differs significantly in flavor and preparation, so much so that a chef skilled in cooking one kind might struggle with another. Kebab Torsh is one of these Iranian kebabs, primarily prepared in the northern provinces of Gilan and Mazandaran. As its name suggests, it has a tangy flavor, achieved by using pomegranate paste, which gives it a truly unique taste. If you travel to northern Iran, we highly recommend trying this distinctive kebab. And, if you wish, you can also test your cooking skills by preparing Kebab Torsh at home using the recipe provided below!

These ingredients are enough to prepare a flavorful Kebab Torsh for four people.

Use beef sirloin for making Kebab Torsh. Take care not to pound the meat while cooking, as this can make it tough. If possible, use olive oil in the cooking process for better flavor and authenticity. Pomegranate paste comes in both tangy and sweet varieties. You can use the sweet version if you prefer. In Iran, other pastes like sour plum (alucheh) paste or bitter orange (narenj) paste are sometimes used as alternatives to pomegranate paste. If you don’t have access to the native northern Iranian herbs, you can flavor the meat with fresh parsley or a mixture of cilantro and parsley with a small amount of mint to mimic the traditional taste.

To start, crush the walnuts so that they are broken into small pieces but not completely ground — you should still be able to feel them under your teeth. Chop the onions and garlic finely. Next, cut the beef into rectangular cubes. Since the meat will later be skewered and grilled over hot charcoal, make sure the pieces are as uniform in size as possible. Avoid cutting the pieces too thick, as they might not cook through properly. Place the meat in a suitable bowl and add the crushed walnuts, black pepper, and onions (and herbs, if using). Mix the ingredients well. After a brief mix, add the garlic and continue stirring until all the meat is thoroughly coated with the marinade. Cover the bowl completely and place it in the refrigerator. The meat should marinate for at least two hours to absorb the flavors and achieve the desired tenderness.

After taking the meat out of the refrigerator, let it come to room temperature before cooking, add pomegranate paste and salt, and mix well. If you’re using fresh meat, it should be hand-tenderized at this stage. Otherwise, you can add a small amount of kiwi or lemon juice to help soften the texture. The final ingredients to add to the meat are saffron and olive oil. Once the marinade is ready, thread the meat onto skewers. Lightly tap the surface of the meat with the flat side of a knife — or even the blade — to create fine cuts. These small slits help the kebab cook more evenly. Now it’s time to grill the meat. Cook the skewers over hot charcoal, ensuring that the charcoal is evenly heated so that the meat cooks uniformly and achieves that perfect charred flavor.

The people of northern Iran give Kebab Torsh its unique aroma and flavor by using “Choochagh”, a local herb. In some areas, they also use “Khalvash” and “Bineh”, both native herbs from northern Iran.

Kebab Torsh is typically served with rice, and locals usually enjoy it with plain steamed rice (kateh). Common accompaniments include olive paste, pickled garlic, yogurt drink (doogh), raw onions, shallot yogurt, and butter, which enhance the flavors and create a complete, traditional northern Iranian meal.