Kabab torsh, borani bademjan and shirazi salad
- Prepare
- over 2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
A northern Iranian dish, kabab torsh is lamb marinated in ground walnuts, garlic and pomegranate molasses, then grilled over a high heat for a deep, smoky, sweet and sour glaze. It is served with borani bademjan – charred aubergine folded through yoghurt – and a bright shirazi salad.
You will need metal or wooden skewers for this recipe.
Ingredients
For the kabab torsh
- 70g/2½oz walnuts, finely ground
- 3 tbsp pomegranate molasses
- 4 garlic cloves, crushed
- 1 small onion, roughly chopped
- 10g chopped fresh flatleaf parsley
- 10g fresh mint leaves
- 1 tsp ground turmeric
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 600g/1lb 5oz lamb leg or rump, cut into 5cm/2in cubes, any bone removed
For the borani bademjan
For the shirazi salad
To serve
- ½ lemon, juice only
- pinch salt
- sprinkle chopped mixed herbs
- drizzle pomegranate molasses
- drizzle olive oil
- 1 tsp dried mint
- 2 tbsp walnuts, toasted and crushed
- 4 lavash flatbreads, warmed
Method
To make the kabab torsh, place all of the ingredients, except for the lamb, into a blender or food processor and blend until smooth.
Massage this marinade into the lamb.
Chill in the fridge for at least 4 hours or ideally overnight.
If using wooden skewers, soak the skewers in cold water for at least 20 minutes. Drain and dry.
Thread the lamb onto metal skewers or pre-soaked wooden skewers.
Preheat a grill, barbecue or cast-iron pan to very hot.
Place the skewers over the grill, barbecue or pan and cook for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over and cooked through. The walnut marinade will produce a deep dark glaze. Set aside.
To make the borani bademjan, mix the yoghurt, garlic and lemon juice in a large bowl. Season with salt.
Fold through the aubergine, saffron in water and olive oil. Set aside.
To make the shirazi salad, mix the cucumber, tomato, onion and herbs in a large bowl.
Mix the lemon juice, oil, salt and sumac in a small bowl. Add the sumac mixture to the tomato and cucumber mixture just before serving and fold through the pomegranate seeds.
To serve, spread the borani bademjan on a serving plate.
Finish the skewers with a squeeze of lemon, pinch salt, sprinkle of mixed herbs, drizzle of pomegranate molasses and drizzle of olive oil.
Lay the skewers on top of the borani bademjan on the serving plate or alongside.
Scatter with the pomegranate seeds, crushed walnuts and mint leaves.
Serve the shirazi salad alongside and eat with the lavash flatbreads.
