Here are the following ingredients:
- Juice of ½ lemon
- ½ cup (125 mL) walnuts
- 3 cloves garlic
- ½ cup (125 mL) EACH packed fresh cilantro leaves and parsley leaves
- ¼ cup (60 mL) packed fresh mint leaves
- 2 tbsp (30 mL) olive oil (approx)
- 1 tsp (5 mL) EACH salt and fresh ground pepper
- 1 tsp (5 mL) golpar (Persian hogweed), optional
- 2 Beef Rib Eye Steaks (about 1½ lb/750 g total)
- 1 cup (250 mL) pomegranate molasses
- Bamboo skewers
- Green Thai chili peppers or other hot peppers
- Cherry or small tomatoes on the vine
To Serve (as desired)
- Lavash bread, Plain yogurt, Torshi (pickled vegetables)
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Combine lemon juice,
walnuts, garlic, cilantro, parsley, mint, 2 tbsp (30 mL) oil, salt, pepper and
golpar (if using). Process until finely chopped and mixed together, stopping
and scraping down the sides of the bowl once or twice. Transfer to a large
bowl, add pomegranate molasses and stir to make a paste. Set aside.
- Cut beef into 1½-inch
(4 cm) cubes and add to paste in a bowl; stir until the beef is well coated. Cover
and refrigerate for 12 hours. Meanwhile, soak skewers in water for at least 30
- Remove beef from
marinade; discard marinade. Thread beef onto the soaked skewers, about 4 to 5
pieces per skewer. Pat dry with paper towel. Set aside.
- Heat a cast-iron
skillet over a medium-high heat until very hot. Thread the chilies onto a
soaked skewer. Cook the chilies and tomatoes for 3 to 4 minutes, turning the
chili skewer, until you get a nice char. Transfer to a serving platter.
- Return skillet to
medium-high heat, adding a splash of oil, if necessary. Cook beef skewers, in
batches as necessary, for about 6 to 8 minutes, turning to char beef all over,
until a digital instant-read thermometer inserted in the beef reads 145°F
(63°C) for medium-rare at the least. Add to the platter.
- Serves the Torsh kabob,
chilies and charred tomatoes with lavash bread, plain yogurt and/or Torshi
(pickled vegetables), as desired.