Kabob Torsh

Name: Kabob Torsh
Total time: 150 min
Ingredients: 1 ½ lb Beef; ¼ cups Pomegranate molasse; ½ cups Walnut; 3 tbsp Olive oil; 2 cloves Garlic; ¾ cups Mint; ¾ cups Parsley; ½ Onion; ¼ tsp Saffron, ground; 4 tbsp Butter; Salt

By Unicorns in the Kitchen · 150 min

Ingredients

Beef1 ½ lb
Pomegranate molasse¼ cups
Walnut½ cups
Olive oil3 tbsp
Garlic2 cloves
Mint¾ cups
Parsley¾ cups
Onion½
Saffron · ground¼ tsp
Butter4 tbsp
Salt

Instructions

Cut the ribeye into 1-inch chunks and put them in a bowl.
In a food processor, blend the pomegranate molasses, walnuts, olive oil, garlic, mint, parsley and white onion into a paste. Add more olive oil if needed for the right texture.
Toss the beef with the paste until every piece is well coated. Cover and refrigerate overnight.
Take the beef out to come to room temperature. Preheat the grill to medium-high.
Sprinkle the saffron over 2 ice cubes and let it melt completely to make bloomed saffron. Melt the butter and mix it with the bloomed saffron. Set aside.
Thread the beef onto skewers and grill 4 to 5 minutes per side, until cooked to your liking.
Brush the beef with the saffron butter and season with salt.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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