Pomegranates originated in the region between Afghanistan and Turkey and are a common ingredient in every Persian dish, from salads to stews and marinades for kebabs. We love the tart-sweet flavor of the seeds and pomegranate juice and molasses, and I try and get it into as much food as I can. More on the importance of pomegranates in Persian culture here.
This is a traditional Persian kebab, The meat is marinated in a dense paste of walnuts, pomegranate molasses and mint. The grilled beef came out extremely tender, wonderfully flavored and was a hit with the family. I highly recommend the sprinkling of pomegranate seeds, it adds a flash of brightness to the kebabs.
This is a wonderful cookbook. I got it primarily so I could learn how to make the perfect "tahdig" or burnt rice. See the recipe for Lentil rice (Adas polo) for more information. (Coming tomorrow).
For more recipes from this cookbook click here.
For the marinade:
1 onion, diced roughly
1 cup walnuts
3 large garlic cloves
1 cup pomegranate molasses
1/4 cup lime juice
1/4 cup fresh mint
2-3 tablespoons olive oil
Salt and pepper to taste
2 lb beef top sirloin
For the baste:
Ghee or olive oil
Add all the ingredients for the marinade into a small blender and puree into a smooth paste.
Cut the meat into large cubes, hammer lightly with a meat mallet to soften and flatten. Marinate the meat in the paste for at least 24 hours.
Remove the meat and warm to room temperature. Thread the meat onto skewers, distributing them evenly.
Grill on charcoals till charred.
Serve immediately topped with a sprinkling of the pomegranate seeds.