From Theresa James’ Kitchen

Iranian Kabob Torsh

Living on the beautiful Greek Island of Aegina, I have many guests. Recently, my nephew and his wife from Iran came. He gave me this recipe for the very popular Iranian Kabob Torsh, served with saffron rice. Perfect for summer barbecues.

The main ingredients, which give such a unique flavour, are the pomegranate and walnuts, which are widely used in both Greek and Iranian cuisine. Combined with saffron rice, it is a delight.

The pomegranate fruit has been regarded throughout history in virtually every religion as a symbol of humanity, central belief and ideals, namely life and death, rebirth and eternal life, fertility, marriage and abundance.

That just about covers everything!

Iranian Kabob Torsh

Serves 6

Ingredients
1 3-pound beef fillet or sirloin or lamb fillet or neck cut into cubes.
1 cup walnuts
1 cup parsley
3/4 cup pomegranate molasses
2 tablespoons High Phenolic Olive Oil
I onion chopped
Juice of 1 pomegranate
1 tsp salt 1 tsp pepper.

Marinade
In food processor grind walnuts, onion,parsley.
Pour into bowl with pomegranate juice, molasses, 1 tbsp High Phenolic
Olive Oil, salt and pepper. Cover cubed meat and refrigerate covered over
night. Put on skewers, discard marinade and grill Kababs for about 10 mins,
turning occasionally.

Saffron rice
Ingredients
3 cups basmati rice
1 small onion
3 pinches of Greek saffron threads
3 cups chicken stock
1 tbsp High Phenolic Olive Oil
I teaspoon salt .

Method
Take one pinch of saffron threads, put them in a spice mortar and grind with
A pestle to a powdery consistency.
Add a second pinch of saffron threads to the mortar but do not crash those threads.
Pour 1/4 cup of boiling water into mortar, let the saffron soak for 5 mins to open up the flavour of the spice.
Meanwhile soak basmati rice in cold water for about 30 mins to get rid of starch. Drain rice.
In a large heavy pan heat High Phenolic Olive Oil over a medium heat and
chopped onion to pan and sauté until they caramelise.
Add rice to pot mixing rice and onion together.
Pour the yellow saffron liquid over the rice,  add stock and salt to pan
and bring to boil. Tie lid of pan with clean damp tea towel. Reduce heat to low
for about 20 mins or until all stock is absorbed and rice is tender.
Fluff up with a fork.

Hope you enjoy this as much as we did!
TJ

‘Food as Medicine’ Notes:

Saffron
comes from the vivid crimson stigmas of the crocus flower. It’s highly prized for therapeutic properties. Modern research supports saffron’s use as an aphrodisiac, to cause sweating, to prevent gas. Not only that but it has shown to cause “apoptosis”, programmed cell death, in a number of different types of human cancer. Here are even more benefits of this brightly coloured treasure.

Pomegranates have anti-oxidant, anti-viral and anti-tumour properties and are a great source of vitamins A, C, and  E, as well as folic acid. They also consists of three times as many antioxidants as both wine or green tea.

Walnuts are an excellent source of anti-inflammatory omega-3 essential fatty acids, in the form of alpha-linolenic acid (ALA). They are rich in antioxidants, and are great source of manganese and copper. They also provide molybdenum and the B vitamin biotin.

Did you know?

Studies at Rutgers University showed that oleocanthal, the star phenolic compound in extra virgin olive oil causes “apoptosis” (programmed cell death) in a number of cancers. It causes the membrane between the cancer cell and its waste sack to dissolve essentially killing itself – within thirty minutes! Meanwhile healthy cells go dormant for some time and then revive safe and sound. Since this study many more are becoming known. While you are waiting for all the documented scientific proof of human trials, why not add High Phenolic EVOO, particularly one rich in oleocanthal, to your daily diet for its preventive effects.

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