Sweet and sour kebab (Kabab torsh) from Salamati: Hamed's Persian Kitchen (page 149) by Hamed Allahyari

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

Accompaniments: Persian flatbread (Noon lavash); Eggplant pickle (Torshi bademjan); Herb platter (Sabzi khordan)

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 for at least 40 minutes, and up to overnight. Can substitute chuck beef for lamb backstrap.

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