Caspian Sweet + Sour Kababs

Name: Caspian Sweet + Sour Kababs (Kabab-e Torsh)
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: Serves 6 to 8
Cuisine: Iranian
Ingredients: 1 teaspoon red pepper flakes (optional); 1 teaspoon ground golpar*; ¼ cup (55 g) butter, or (60 ml) olive oil; 1 teaspoon fine sea salt; ¼ teaspoon freshly ground pepper; 1 tablespoon pomegranate molasses*; ¼ cup (60 ml) olive oil; 2 cups (475 ml) pomegranate juice or ½ cup (75 g) pomegranate molasses dissolved in 1 cup water; 1 teaspoon ground golpar; 1 cup (85 g) spring onions, chopped; 1 teaspoon sea salt; 1 teaspoon freshly ground pepper; 4 cloves garlic, peeled; 1 cup (120 g) shelled walnuts; ¼ cup Fresh basil leaves; ⅓ cup (50 g) pomegranate arils (optional); ¼ cup Fresh mint leaves; ¼ cup lime juice; 3 lb (1.35 kg) boneless chicken thighs, lamb or beef tenderloin, cut into 2½ in (6 cm) pieces; 1 large onion, peeled and quartered; 1 x 12 oz (350 g) package of lavash bread

Kabab-e Torsh

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
25 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Last summer I had the best sweet and sour kabab in a small village near Rasht, by the Caspian Sea. It was served with plenty of herbs and mirza qasemi (Eggplant and Egg Spread).

Ingredients

3 lb (1.35 kg) boneless chicken thighs, lamb or beef tenderloin, cut into 2½ in (6 cm) pieces

Asia
Iran
Main course
Summer

Method

Place the meat in a non-reactive container or bowl.
Combine all the ingredients for the marinade in a food processor and pulse until you have a grainy mixture.
Pour over the meat and toss well. Cover with a lid or plastic wrap and marinate in the fridge for at least 24 hours or up to 48 hours.
Start the barbecue 30 minutes before you want to