Kabab Torsh-e Tabei - Persian Pan Kebab with Tangy Pomegranate Sauce
Who says you need a grill to make proper kebab? Meet Kabab Torshe Tabei-ye, the no-fuss cousin of kabab koobideh that skips the charcoal drama and goes straight to the stovetop. But don’t let its simplicity fool you! This dish is all about bold, mouthwatering flavours. The secret? A luscious walnut and pomegranate sauce that’s tangy, nutty, and downright irresistible.
Now, let’s talk about the meat. I went for beef short ribs, hand-chopped to perfection. Why? Because short ribs bring that perfect balance of fat and lean meat, making the kebab juicy and flavour packed. If you’re not up for all that chopping, don’t worry. Cuts like chuck, brisket, or boneless lamb shoulder will also work beautifully. And if you’re really short on time, just grab some high-quality pre-ground steak from your butcher. No judgement here.
This dish is more than just a kebab; it’s a celebration of flavours. Serve it with saffron rice for a Persian feast, or tuck it into fresh bread for the ultimate sandwich experience. Either way, your stovetop will be the hero of the day.
Because sometimes, the best kebabs don’t need a grill!
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 30 min
Cook: 1 h
Total: 1 h 30 min
Ingredients (serving 4)
For the Meat Marinade
800 g ground meat (short ribs, hand-chopped)
1 onion, grated (juice discarded)
3 cloves garlic, grated
1 tsp sumac
3 tsp smoked paprika
1 tsp black pepper
Salt, to taste
For the Sauce
1 onion, finely chopped
100 g ground walnut
2 tbsp pomegranate molasses
500 ml pomegranate juice
1/2 tsp black pepper
1/4 tsp cinnamon powder
1/2 tsp dried mint
1 tbsp butter
Salt to taste
Additional Ingredients
1 chilli, cut in half and deseeded (optional)
250 g cherry tomatoes
Method
1. Marinate the Meat
In a large bowl, combine the ground meat, grated onion, garlic, sumac, smoked paprika, black pepper, and salt.
Massage the mixture thoroughly with your hands until everything is evenly combined.
Cover the bowl and refrigerate for at least 20 minutes to allow the flavours to meld.
2. Prepare the Sauce
Heat the butter in a deep pan over medium heat. Once melted, add the finely chopped onion and sauté until golden and caramelised.
Stir in the ground walnut and toast lightly for a couple of minutes, stirring constantly to release its aroma.
Add the pomegranate molasses, cinnamon powder, black pepper, pomegranate juice, and a pinch of salt. Stir well to combine.
Cover the pan with a lid, lower the heat, and let the sauce simmer gently for 30 minutes, stirring occasionally.
3. Cook the Kabab
Remove the marinated meat from the fridge and give it another quick massage.
Heat a large, non-stick skillet or pan over medium heat. Transfer the meat to the pan, shaping it into a single, flat layer. Spread it as thinly as possible, keeping in mind it will shrink as it cooks.
Allow the meat to cook undisturbed on one side until it develops a golden crust and holds its shape. This should take about 5–7 minutes.
Using a spatula, divide the meat into 4–5 long pieces (or more if desired) by cutting vertical or horizontal lines in the pan.
Flip the pieces over and cook the other side until golden and fully set.
4. Combine the Kabab and Sauce
Once the sauce has simmered for 30 minutes, stir in the dried mint and adjust the seasoning if needed.
Pour the prepared sauce over the kebab pieces in the pan, spreading it evenly over the meat and the edges.
Scatter the cherry tomatoes and the halved chilli on top of the kebab and sauce. Cover the pan with a lid and reduce the heat to low.
Let the dish cook gently for 15 minutes, allowing the meat to absorb the sauce and the tomatoes to soften.
5. Serve
Serve hot with aromatic Persian saffron rice or warm bread.
Garnish with fresh herbs like basil or parsley, if desired.
Tip: For an even better result and enhanced flavour, you can leave the Kabab Tabei on low heat for a longer time. This allows the sauce to thicken further and the flavours to develop beautifully. Just ensure the heat remains low and check occasionally to prevent the sauce from reducing too much.
Looking for more Persian recipes? Here are more of my free written recipes!
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