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The Hirshon Iranian Ribeye Kabob Torsh – کباب ترش | Recipe | Kabobs, Favorite recipes dinner, Ribeye
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a white plate topped with meat and rice next to other food on top of a table
thefooddictator.com

The Hirshon Iranian Ribeye Kabob Torsh – کباب ترش

My unmatched Citizens! As explained in My previous post, that recipe for Azeri spiced pomegranate molasses was a foundation for today's dish from right over the border in Iran - this for an unmatched ribeye
thefooddictator
The Food Dictator!

Ingredients

Meat
• 800 g Ribeye steaks
Produce
• 1/2 bunch Cilantro
• 4 cloves Garlic
• 1 Onion, medium
• 1/2 bunch Parsley
• 1 Plum tomatoes as a side to be
• 1 Rosemary and bruised scallions tied together
• 2 tbsp Tarragon, fresh
Condiments
• 2 tbsp Tkemali sauce, green
Baking & Spices
• 1 Kosher salt
Oils & Vinegars
• 4 tbsp Olive oil
Nuts & Seeds
• 7 Walnuts, whole
Dairy
• 1 Ghee
Other
• ½ bunch fresh bineh (peppermint)
• 2 tsp Golab (rosewater), made by adding one drop of edible bulgarian rose extract to 2 tsp. bottled water – add more if you prefer it stronger
• 1 tsp Golpar (angelica powder)
• 1 Tbsp. dried khalvash (pennyroyal) – optional and see note in text about avoidance by pregnant women
• 3 Tbsp. pomegranate molasses or Azeri narsharab (strongly preferred!)

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