This sweet-and-sour kebab is from the Gilan Province in northern Iran, where people like their food extra tart. Its name in Farsi is "kebab-e torsh," or "pickled kebab," so named for the sour pomegranate marinade that gives it its flavor. The russet-colored marinade uses the same ingredients as the classic Persian stew known as Fesenjan, and is one of the tastiest discoveries I made while researching this book.
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Before grilling the kebabs, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, tempeh, or vegetables. Start this recipe the day before you plan to serve it so that the kebabs can marinate overnight.
Lamb Kebabs in Pomegranate-Walnut Marinade
2 pounds lamb tenderloin or boneless shank or neck, cut into 1 1/2-inch pieces 1 cup walnuts 3/4 cups pomegranate molasses 2 garlic cloves, crushed 2 tablespoons grapeseed oil 1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish Sea salt and freshly ground black pepper
(Vegetarian option: Replace the lamb with 2 pounds tempeh, cubed; 2 pounds vegetables, such as zucchini, red onions, and mushrooms, cubed; or a combination of tempeh and vegetables. Marinate overnight according to the recipe.)
I love how food connects us with different times, places, the environment, and each other. I'm the author of two cookbooks: The New Persian Kitchen, and Lucid Food: Cooking for an Eco-Conscious Life. Magpie Cookshop is my sustainable kitchen goods company.