Kabob Torsh (کباب ترش) — Northern Persian Pomegranate Walnut Kebab

• 900 gLamb leg or shoulder, trimmed and cut into 3 cm cubes (Or beef sirloin; choose well-marbled pieces for juiciness)
• 200 gYellow onion, grated on the fine side (Collect both pulp and juice)
• 12 gGarlic cloves, finely grated (About 3 large cloves)
• 150 gWalnuts, finely ground (Grind to a damp sand consistency; do not turn into nut butter)
• 120 gPomegranate paste (pomegranate molasses), unsweetened if possible (Adjust to taste depending on tartness)
• 30 gExtra-virgin olive oil (About 2 tablespoons)
• 12 gFine sea salt (About 2 teaspoons; reduce slightly if paste is salty)
• 2 gBlack pepper, freshly ground (About 1 teaspoon)
• 6 gGround sumac (About 2 teaspoons, plus more for serving)

Instructions

1. 1

   Prepare the meat: pat the lamb (or beef) very dry with paper towels, then cut into even 3 cm cubes so they cook uniformly. Place in a nonreactive bowl (glass or stainless steel). Keep chilled while you prepare the marinade so the fat stays firm and the meat remains food-safe.

2. 2

   Make the walnut base: grind walnuts in a food processor in 10–15 second bursts until they resemble damp sand. Scrape the bowl between pulses and stop before the oils release into a paste. This texture helps the marinade cling to the meat and creates the signature velvety coating when grilled.

3. 3

   Mix the marinade: add grated onion (with its juice), grated garlic, ground walnuts, pomegranate paste, olive oil, salt, and black pepper to a bowl. Stir for 60–90 seconds until thick and cohesive. Taste a tiny amount and adjust tartness by adding 10–20 g more pomegranate paste if needed.

4. 4

   Marinate: pour the marinade over the meat and mix with gloved hands for 2 minutes, massaging so every cube is coated. Cover and refrigerate for at least 4 hours, ideally 8 hours. If marinating longer than 12 hours, stir once halfway through to keep the walnut mixture evenly distributed.

5. 5

   Skewer and temper: remove the bowl from the refrigerator 30 minutes before grilling to take the chill off. Thread meat onto wide metal skewers, leaving 3–5 mm between pieces for heat circulation. Press remaining marinade lightly onto the meat; discard any excess left in the bowl.

6. 6

   Grill: preheat a charcoal grill to high heat (about 230–260°C at the grate) or a gas grill to high with one hotter zone. Grill skewers 8–12 minutes total, turning every 2 minutes. Aim for deep browning without burning the walnut coating; move to a cooler zone if flare-ups occur.

7. 7

   Rest and finish: transfer skewers to a tray and rest 5 minutes so juices redistribute. Sprinkle 6 g sumac evenly over the kebabs while warm, then add more to taste at the table. Serve immediately while the exterior is smoky and the interior remains juicy and tender.