Persian Beef Kabobs Marinated with Pomegranate Molasses and Walnut (Torsh Kabob)

Kabobs take pride of place among other meat dishes in Persian cuisine. There are many different kabob recipes from all over Iran and, of course, the middle east! Kabob is more of a family meal in Iran. It’s a dish that definitely gets served on special occasions, but more than that, kabob is a picnic food! Making kabob for picnics is something that every kid in Iran grows up with. My childhood memories are tied to the weekends that my mom was marinating kabob the night before the picnic and my dad cooking kabobs over charcoal grill in the park. Torsh kabob originates in the north of Iran. There is an herb for marinating this kabob and it’s specifically just grown in northern Iran called Chochagh. As I’m trying to adopt the recipes to where I live, I’m using other aromatic herbs instead. Kabobs are best cooked on a charcoal grill to get the smoky flavor but a gas barbecue is also fine. However, if you crave for kabob in winter and you live in a city with brutal winters, then a cast-iron pan is the best choice. Two best things to serve with kabob are lavash bread and/or saffron rice. There are many side dishes which go very well with kabob such as Mast-o Moosir (yogurt and Persian shallot dip), Torshi (pickled vegetables), Shirazi salad or fresh herbs.