Kabab torsh

Kabab torsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran.^[1] It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.^[2]

Kabab torsh

It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes. The most important point for preparing this kebab is to use a type of local vegetable called "chochāgh/chochaagh" (Persian: چوچاغ, a plant like Eryngium planum; but this kind of plant grows only in northern Iran and gives a special taste to Kabab torsh.

See also

• Iranian cuisine
• List of kebabs

External links

• Kabab torsh Recipe (in Persian)
• Kabab Torsh Recipe