Kabob Torsh - Persian Pomegranate Walnut Kabobs

Method7 steps

1. 1

   Step 1: Cut the ribeye into 1-inch chunks and place them in a bowl.

   Uses 1 1/2 lb beef ribeye

2. 2

   Step 2: Place the pomegranate molasses (1/4 cup), walnuts (1/2 cup), olive oil, garlic (2 cloves), mint (3/4 cup), parsley (3/4 cup) and white onion (1/2) in the bowl of a food processor. Blend until all is combined and a paste is formed. Add more olive oil if the texture isn't right yet.

   Uses 1/4 cup pomegranate molasses · 1/2 cup walnuts · 3 tbsp olive oil · 2 cloves garlic · 3/4 cup mint · 3/4 cup parsley · 1/2 white onion · A little additional olive oil only if needed for marinade paste consistency

3. 3

   Step 3: Coat every beef chunk in the prepared paste. Cover and refrigerate overnight, for no more than 1 day as the full article states.

   Uses Ribeye cut into 1 inch chunks · Walnut, pomegranate, herb and onion paste

4. 4

   Step 4: Preheat the outdoor grill to medium-high, or medium if the walnut paste browns too quickly. Keep beef refrigerated until ready to thread and grill.

   Uses Refrigerated overnight-marinated ribeye chunks

5. 5

   Step 5: Sprinkle the saffron (1/4 tsp) over 2 cubes of ice and let it melt completely. This will be your bloomed saffron. Melt the butter (4 tbsp) and then mix it with the bloomed saffron. Set aside.

   Uses 1/4 tsp ground saffron · 2 ice cubes for blooming finishing saffron · 4 tbsp unsalted butter

6. 6

   Step 6: Thread marinated ribeye on skewers, discard excess raw marinade and grill about 4–5 minutes on each side,8–10 minutes total. Use 63°C/145°F in the centre followed by a 3 minute rest as the minimum whole-cut beef endpoint. Near the finish brush with the prepared saffron-butter mixture, then season with kosher salt to taste.

   Grill ribeye 4–5 minutes each side · 10 minUses Refrigerated marinated ribeye chunks ready to skewer · Melted butter mixed with bloomed saffron · kosher salt

7. 7

   Step 7: Remove the cooked kabobs from skewers with a clean fork. Rest at least 3 minutes after reaching 63°C/145°F before eating.

   Rest fully cooked whole-cut beef · 3 minUses Cooked saffron-butter-finished, salted ribeye kabobs