A lively, balanced Iranian feast made for sharing. Smoke curls up as kabab torsh hits the grill, the walnut and pomegranate marinade turning glossy and dark. Alongside, cool borani bademjan brings creamy, charred aubergine comfort, while shirazi salad cuts through with sharp citrus and herbs.
Prep: over 2 hours
Cook: less than 10 mins
Serves: Serves 4
Dietary: Egg-free, pregnancy-friendly
By Leyli Homayoonfar
From Saturday Kitchen Recipes
This kabab torsh with borani bademjan and shirazi salad offers a balanced mix of protein, healthy fats, and fresh vegetables. Lamb provides richness, while herbs, yoghurt, and aubergine add freshness and fibre. A flavourful yet moderately indulgent dish best enjoyed as part of a varied diet.
Approx per serving: 520 kcal, 32g fat, 18g carbs, 6g sugars, 3g fibre, 38g protein
Ingredients
For the kabab torsh
- 70g walnuts, finely ground
- 3 tbsp pomegranate molasses
- 4 cloves garlic, crushed
- 1 small onion, chopped
- 10g flatleaf parsley, chopped
- 10g mint leaves
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 600g lamb leg or rump, cubed
For the borani bademjan
- 350g Greek-style yoghurt
- 1 clove garlic, crushed
- ½ lemon, juiced
- 2 large aubergines, charred and chopped
- Pinch saffron, bloomed
- 2 tbsp olive oil
- Pinch salt
For the shirazi salad
- ½ large cucumber, chopped
- 2 tomatoes, chopped
- ½ small red onion, finely chopped
- 10g flatleaf parsley
- 10g mint leaves
- 1 tsp dried mint
- ½ lemon, juiced
- 2 tbsp olive oil
- Pinch salt
- 1 tsp sumac
- 2 tbsp pomegranate seeds
To serve
- ½ lemon, juiced
- Pinch salt
- Sprinkle mixed herbs
- Drizzle pomegranate molasses
- Drizzle olive oil
- 1 tsp dried mint
- 2 tbsp walnuts, toasted
- 4 lavash flatbreads
Customise
- Swap lamb for chicken thighs for a lighter kabab torsh variation
- Use plant yoghurt instead of Greek yoghurt for a dairy-free borani bademjan
- Replace walnuts with almonds if needed, though flavour will change slightly
- Add chilli flakes for a gentle heat through the marinade
Method
- Blend the marinade (10 minutes) – Add walnuts, pomegranate molasses, garlic, onion, herbs, spices, olive oil, and lemon juice into the blender. Blitz until smooth and thick. It should smell nutty and slightly sharp.
- Coat the lamb and marinate (4 hours or overnight) – Rub the marinade into the lamb cubes really well, making sure every piece is coated. Cover and chill. Overnight gives the best kabab torsh flavour.
- Prepare the skewers (20 minutes) – Soak wooden skewers if using. Thread the lamb pieces snugly so they cook evenly.
- Grill the kabab torsh (8–10 minutes) – Heat your grill or barbecue until very hot. Cook the skewers, turning often, until the lamb is charred and glazed. The walnut marinade will darken beautifully. Set aside to rest.
- Mix the borani bademjan (10 minutes) – Stir yoghurt, garlic, lemon juice, and salt in a bowl. Fold in the charred aubergine, saffron water, and olive oil. Taste and adjust seasoning.
- Prepare the shirazi salad (10 minutes) – Combine cucumber, tomatoes, onion, and herbs in a bowl. In a small bowl, mix lemon juice, oil, salt, and sumac. Toss through just before serving, then add pomegranate seeds.
- Assemble and serve (5 minutes) – Spread borani bademjan onto a platter. Finish the kabab torsh with lemon, salt, herbs, and a drizzle of pomegranate molasses and olive oil. Lay on top or alongside. Serve with shirazi salad and warm lavash.
Suggested Wine Pairing
- Campo Viejo Rioja Tempranillo – Smooth red berry flavours and gentle spice complement the rich lamb kabab torsh and its walnut marinade.
- Casillero del Diablo Sauvignon Blanc – Crisp citrus notes cut through the creamy borani bademjan and lift the fresh shirazi salad.
- Co-op Irresistible Côtes du Rhône – A balanced red with herbal notes that echo the parsley and mint in this Iranian dish trio.
What can you serve with this
- Steamed basmati rice – Soft and fragrant, it soaks up the kabab torsh juices beautifully.
- Grilled flatbreads – Perfect for scooping borani bademjan and wrapping lamb.
- Pickled vegetables – Add a sharp contrast that balances the richness.
- Fresh herbs platter – Mint, basil, and radishes enhance the Iranian dining experience.