Kabab torsh (Persian pomegranate-walnut marinated skewers)

Ingredients

• 800 g boneless lamb shoulder
• 120 g shelled walnuts
• 90 ml pomegranate molasses
• 1 piece yellow onion
• 2 cloves garlic
• 0.5 bunches flat-leaf parsley
• 0.5 bunches fresh cilantro
• 6 leaves fresh mint
• 2 tbsp olive oil
• 1 1/2 tsp fine salt
• 1 tsp ground black pepper
• 4 pieces vine tomatoes
• 600 g cooked basmati rice
• 1 tsp sumac

Method

1. Cut the lamb shoulder into even pieces for skewers, removing large gristle but keeping some fat, then pat dry so the marinade adheres better.
2. Blend or pound the walnuts until you have a coarse paste, not a dry powder; it should smell of walnut oil and clump together when pinched.
3. Grate the onion, press the garlic, very finely chop the herbs, then mix with the walnuts, pomegranate molasses, olive oil, salt, and pepper until you get a thick, dark, and fragrant marinade.
4. Thoroughly coat the meat with this marinade, cover, and refrigerate at least overnight, until the surface is well-tinted and the aroma of pomegranate and walnut dominates.
5. Take the meat out of the refrigerator before cooking to take the chill off, then thread it onto skewers without packing the pieces too tightly so the heat can circulate.
6. Prepare a grill, grill pan, or barbecue over high heat; lightly oil the surface if necessary, then grill the skewers, turning frequently, until the outside is well-caramelized and slightly smoky.
7. Grill the tomatoes alongside until their skins blister and their juices begin to bead, then let the skewers rest briefly off the heat so the juices redistribute.
8. Serve immediately with the cooked basmati rice, grilled tomatoes, and a pinch of sumac, reserving the juices that gathered during resting to pour over the meat.

Nutrition

Per serving

Energy

878.6 kcal

Protein

46.04 g

Carbohydrate

65.58 g

Fat

48.83 g

Fibre

3.91 g

Calcium

54.46 mg

Iron

1.03 mg

Magnesium

51.83 mg