Pomegranate-marinated kebabs (Torshe kebab) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 165) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb plate (Sabzi khordan); Basic Persian rice (Chelo); Herbed Persian rice (Polo sabzi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goat, beef top round or beef hanger steak for lamb.

  • Delys77 on February 24, 2022

    The marinade is almost like peanut butter it is so thick. That said, after a 1 day marinade these were delicious with leg of lamb kebabs. Nice and tender and flavourful without covering up the lovely natural flavour of the lamb. I don't see how you could simmer the marinade, in my case it was too sticky to get out of the bag or off the lamb, but no matter they were good as is.

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