Kabab torsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran.[1] It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.[2]
It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes. The most important point for preparing this kebab is to use a type of local vegetable called "chochāgh/chochaagh" (Persian: چوچاغ, a plant like Eryngium planum; but this kind of plant grows only in northern Iran and gives a special taste to Kabab torsh.
See also
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[edit]References
[edit]- ^ Dudeja, Prof (Dr ) Jai Paul (2025-05-19). A Guidebook on Healthy and Unhealthy Foods and Diets: With Description of Over 80 Foods, Diets and Cuisines in the World. Notion Press. ISBN 979-8-89906-344-2. Retrieved 2025-08-22.
- ^ Deravian, Naz (2018-09-18). Bottom of the Pot: Persian Recipes and Stories. Flatiron Books. ISBN 978-1-250-19076-5. Retrieved 2025-08-22.
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