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Meat, Maghreb and Middle East

Kabab torsh with buttered rice

Kabab torsh is an Iranian beef skewer marinated in a paste of walnuts, pomegranate juice and fresh herbs, served with buttered rice. For 4 people, plan on about an hour of active prep time plus marinating time, at a cost of €3.50 per person. The key to success is letting the meat marinate for several hours so it turns tender and deeply flavored.

Tonight I'm making you kabab torsh, beef skewers marinated with walnuts, pomegranate juice and fresh herbs, served with buttered rice.

Kabab torsh with buttered rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Kabab torsh is a change from classic skewers. The beef gets coated in a thick paste of ground walnuts, garlic, fresh herbs and pomegranate juice, which forms a fragrant little crust as it grills. The result is tangy, herbal, with a faint crunch from the walnuts that survive the heat. The simple buttered rice balances out these fairly bold flavors.

This is a dish for a dinner where you have some time ahead of you, not really a rushed weeknight meal since the meat needs several hours to marinate. Make the marinade the night before or in the morning, and by dinnertime all that's left is threading the skewers and grilling them. With Mon Chou, you can plan that marinating time ahead without thinking about it all day. It works well for a dinner between adults or for guests curious about new flavors.

The ingredients

4 people

Butcher

  • Beef rump steak 700 g

Pantry

  • Walnut halves 100 g
  • Olive oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Pomegranate juice 10 cl
  • Parsley 1 bunch
  • Fresh mint 1 bunch
  • Garlic 3 cloves
  • Lemon 1

Dairy

  • Butter 30 g

Allergens Tree nuts, Lactose

The step by step recipe

  1. Blend the walnuts with the herbs, garlic, olive oil, pomegranate juice, lemon juice, salt and pepper.

    Keep the texture a bit coarse, it will form a crust on the meat.

  2. Cut the beef into cubes, coat them in the marinade and let them marinate. 2 h

    Marinate in the fridge, the longer it sits the more tender the meat will be.

  3. Thread the meat onto the skewers, leaving a little space between pieces.

    A small gap between pieces helps the meat cook more evenly.

  4. Cook the basmati rice in salted boiling water, drain it and toss it with the butter. 12 min

    Add the butter while the rice is still hot.

  5. Grill the skewers under the broiler or on the barbecue, turning them, and serve with the rice. 12 min

    Don't overcook them, the walnuts burn fast, so keep an eye on them.

Our tips to get it right

  • Pulse the marinade in short bursts so you keep small visible bits of walnut, a smooth paste makes a less interesting crust once grilled.
  • Take the meat out of the fridge about twenty minutes before grilling so it cooks more evenly.
  • If you're using wooden skewers, soak them in water first so they don't burn as quickly under the broiler.

The variations

  • Swap the beef for lamb, which is more traditional in some versions of this dish, the marinade works just as well.
  • For a vegetarian version, replace the meat with whole button mushrooms or chunks of eggplant, threaded onto the skewers the same way.
  • To save time, sear the marinated meat in a hot skillet instead of making skewers, the flavor stays close and it's quicker.

What to serve it with

  • A cucumber and fresh mint salad
  • Warm flatbread
  • Plain yogurt with a touch of lemon

Storage

Keep the raw marinated meat in the fridge for up to 24 hours before cooking, in a sealed container. Once cooked, it keeps for 2 days in the fridge and reheats gently in a skillet. Freezing isn't recommended, the walnuts and herbs lose their texture.

Questions about this dish

Can you make the marinade ahead of time?

Yes, you can make it the night before and keep it in a sealed jar in the fridge. It's actually a good idea since the meat needs several hours to marinate before cooking.

Can you swap the walnuts for another nut?

Walnuts give this dish its signature taste, but hazelnuts work for a milder flavor. Avoid salted nuts, they'd throw off the marinade's balance.

How do you cook the skewers without a grill?

The oven broiler works well, place the skewers on a rack and turn them halfway through. Watch them closely since the walnut crust can burn quickly.

Is pomegranate juice essential?

It brings the acidity that tenderizes the meat and balances the walnuts, it's a key ingredient in kabab torsh. In a pinch, lemon juice mixed with a bit of unsweetened grenadine can stand in.

How long does it take to make a kabab torsh with buttered rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kabab torsh with buttered rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kabab torsh with buttered rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts, lactose. Always check the labels of the products you buy.

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