Northern Persian Sour Kebab (Kabob Torsh)

Lightly tenderize the meat cubes by gently pounding them with a meat mallet until slightly flattened. This helps the meat absorb the marinade more effectively.

In a large bowl, combine the grated onion, ground walnuts, pomegranate paste, minced garlic, salt, and black pepper. Mix well until a thick, uniform marinade forms.

Add the meat to the marinade and massage thoroughly, ensuring every piece is evenly coated.

Transfer the marinated meat to a wide, shallow pan and drizzle the olive oil evenly over the top.

Place the pan over low heat and cook slowly, stirring occasionally, allowing the meat to become tender and the sauce to thicken without burning.

Continue cooking until the oil begins to separate slightly and the meat appears glossy and richly colored.

Remove from heat, transfer to a serving dish, sprinkle generously with sumac, and serve warm with bread or steamed rice.