Saed News: Torsh Kebab is one of the most delicious and popular dishes that can be prepared in various ways.
According to the Saed News Culinary Service, Torsh Kebab is one of the most delicious and popular dishes that can be prepared in various ways.
Serves 4 people
Ingredient | Quantity |
|---|---|
Ground chicken | 500 g |
Eggplants (slender) | 4 pieces |
Onions | 2 pieces |
Salt, black pepper, garlic powder, paprika, turmeric | As needed |
Tomato paste | 1 tablespoon |
Pomegranate paste | 2 tablespoons |
Boiling water | 2 cups |
Carrots | 2 pieces |
Barberries and slivered pistachios | As desired |
Oil | As needed |
Sugar | 1 tablespoon |
Rosewater | 2 tablespoons |
Peel the eggplants. Poke a few holes in them using a knife or fork, then soak them in salted water for 30 minutes to reduce bitterness.
Grate one of the onions and squeeze out its juice. Mix the grated onion with the spices and ground chicken.
Place the kebab mixture in a container, cover with plastic wrap, and refrigerate for one hour to rest.
Fry the eggplants in a covered pan over low heat. Make sure all sides are evenly fried.
Spread ¼ of the ground chicken on a sheet of opened freezer plastic, place one eggplant in the center, and roll the chicken around it using the plastic to shape a cylinder.
Make sure the surface is smooth with no cracks. Repeat to form 4 kebabs.
Fry the rolled kebabs in a small amount of oil until all sides are golden brown.
Finely chop the second onion and sauté in oil until caramelized. Add turmeric, tomato paste, and pomegranate paste, and cook until the paste releases its color.
Add the boiling water and sliced carrots to the mixture.
Place the kebabs in the sauce, cover the pan, and let it cook on low heat until the sauce thickens to a stew-like consistency. Then turn off the heat.
Lightly fry the barberries and pistachios with one tablespoon of sugar, two tablespoons of rosewater, and a bit of oil.
Decorate the kebabs with this mixture before serving.
This dish is best served with Persian-style rice (kateh).
Instead of ground chicken, you can use a mix of boneless chicken thighs and breasts and grind it yourself.
For more aroma and flavor, add finely chopped or puréed red bell pepper and chopped parsley to the meat mix.
The natural sweetness of carrots balances the sourness of the sauce. If desired, you can skip the carrots and add 1 tablespoon of sugar instead. For a completely tangy flavor, omit the sugar altogether.
You can enhance the richness of the sauce by adding 1 tablespoon of brewed saffron.
