Lamb Kebabs in Pomegranate-Walnut Marinade (kebab-e torsh)
This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. The russet-colored marinade uses the same ingredients as Fesenjan (Pomegranate Walnut Stew, page 109), and is one of the tastiest discoveries I made while researching this book. 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, or vegetables. Start this recipe the day before you plan to serve it so that the kebabs can marinate overn
Wonderfully fresh and delightful recipes are found in Louisa Shafia's latest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.
tags: brunch dinner lunch fruit lamb barbecue or grill food processor or blender more
