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. 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.
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
External links
References
- Articles with short description
- Short description matches Wikidata
- Articles lacking sources from December 2009
- All articles lacking sources
- Articles containing Persian-language text
- Iranian cuisine
- Middle Eastern grilled meats
- Skewered kebabs
- Gilan Province
- Mazandaran Province
- All stub articles
- Meat stubs
- Middle Eastern cuisine stubs
- Iran culture stubs