Marinated pork kebabs (Basturma) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 170) by Naomi Duguid

  • pomegranate juice
  • onions
  • Show all ingredients...

  • EYB Comments

    Allow to marinate at least 12 hours before cooking.

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

Accompaniments: Herb plate (Sabzi khordan); Red ajika; Cucumber salad with sumac and mint; Boomerang breads (Dedas puri)

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

    Allow to marinate at least 12 hours before cooking.

  • Stephenn31 on June 11, 2023

    Turned out well. Juicy. Very easy. Made with the pomegranate molasses and water combo

  • Delys77 on February 03, 2022

    I also used a loin roast and went with the pomegranate molasses/water suggestion and these were out quite well for us. They were quite tender in the end and the flavour was subtle but nice. I do think it benefits from some punchier flavours on the plate (ajvar and maybe some pickles), but overall quite good.

  • sarahawker on May 24, 2018

    Used pork loin and marinated for almost 48 hours, the flavor of the wine was very evident but these were super dry. Would not make again, there are better pork kebabs.

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