Kabab Torsh

Richly marinated kabab with bold sour and umami flavors, thanks to pomegranate, walnuts, herbs, and saffron.

Ingredients

• 2.5-3 lbs skirt or flank steak
• Saffron - as much as you can afford
• Red onions - 2 sliced
• Pomegranate juice - 1/4 of a cup
• Pomegranate molasses - 1 bottle
• Crushed walnuts (enough to lightly coat meat)
• Minced garlic - generous amount
• Limes - 4 juiced
• Fresh Mint and Basil - Generous amount chopped
• Black pepper
• Salt

Instructions

1. Cut the steak against the grain into kabab-sized pieces (one long slice, then cube it).
2. Add sliced onions to the kabab-sized steak and let it stay in there for 4–12 hours (must).
3. Remove the onion from the meat.
4. Make saffron water by adding a few crushed ice cubes on top of the powdered saffron.
5. Add saffron water to the steak and fully mix it all together. Let this sit in the fridge for 30 minutes. If you don't do this, the saffron flavor will be lost.
6. Crush walnuts using a knife, not a food processor (you don't want a powder).
7. Add pomegranate juice, pomegranate molasses, crushed walnuts, minced garlic, basil and mint (chopped), lime juice, and black pepper.
8. Fully mix in everything with the steak.
9. Now let this sit until you lose patience (overnight is ideal).
10. Grill on charcoal (the difference between charcoal and gas will be night and day).
11. Add salt while grilling.
12. Make sure the walnut doesn't burn on the grill.