This recipe stood out to me from a Persian cookbook I recently picked up. I’m a big fan of pomegranate molasses, and the idea of a rich, textured lamb marinade sounded irresistible.
Ground walnuts combined with tangy, concentrated pomegranate molasses create a thick paste that clings to cubes of lamb. When it’s time to cook, a hot grill transforms these skewers into a quick, flavor-packed dinner.
The one mistake I made was not wiping off enough of the marinade before grilling. It’s intensely flavorful, and a heavy coating can overwhelm the meat. Even so, the combination of ingredients was beautiful and memorable.
I don’t use pomegranate molasses as often as I should, so this was a great way to use a good portion of a bottle I had on hand. Its concentrated sweet-tart character really defines the dish.
I served the lamb with steamed basmati rice and asked Dino to grill skewers of onions and green bell peppers alongside the meat. I also requested grilled broccoli finished with a sprinkle of truffle salt—my current favorite grilled side. Delicious!
To drink, I opened a 2011 Rodney Strong Symmetry (Red Meritage). The wine was bold, rich and slightly spicy, which paired nicely with the concentrated, savory flavors of the kebabs.
Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)
The New Persian Kitchen – Louisa Shafia
Serves 6
Ingredients:
2 pounds lamb tenderloin or boneless shank or neck, cut into 1½-inch chunks
1 cup walnuts
¾ cup pomegranate molasses
2 cloves garlic, crushed
2 tablespoons grapeseed oil
1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
Sea salt and freshly ground black pepper
Method:
Place the lamb in a large casserole dish. In a food processor, combine the walnuts, pomegranate molasses, garlic and grapeseed oil and puree until smooth. Add the parsley and pulse briefly so it breaks into small bits. Pour the marinade over the lamb and toss to coat thoroughly. Cover and refrigerate overnight to let the flavors penetrate.
If you’re using wooden or bamboo skewers, soak them in salted water for a couple of hours before grilling to prevent burning. Thread 3 to 4 pieces of meat onto each skewer, spacing them about ¼ inch apart and leaving roughly 2 inches free at one end for handling. Discard any leftover marinade. Before grilling, brush or wipe away excess marinade from the skewers so the coating isn’t too thick. Allow the skewered meat to sit at room temperature while you heat the grill, but no longer than 45 minutes total.
Heat the grill until very hot. Lightly oil the grates to prevent sticking. Grill the kebabs for 6 to 8 minutes, turning occasionally for even charring. The exterior should be slightly charred while the interior remains pink and juicy.
Transfer the cooked kebabs to a serving platter, season with sea salt and freshly ground black pepper, and garnish with chopped parsley. Serve immediately with rice and grilled vegetables.
Big Flavors Rating: 4 Stars