Fragrant Persian kebab, marinated over night
Secret ingredient pomegranate molasses
Ingredients:
1kg beef fillet (3 cm pieces)
2 onions
100g walnuts
25g parsley
15g mint leaves
3 garlic cloves
2 tbsp olive oil
80ml pomegranate molasses
30ml lime juice
½ tsp pepper
1 tsp salt
Directions
Blitz the onions in a food processor to create a smooth puree (add water if
needed), and then strain in a sieve. Discard the solids and reserve the onion
juice.
Grind the walnuts in a food processor until paste-like, then add to the onion
juice.
Add the chopped herbs and garlic (grinded in the food processor) to the walnut
paste. Add the olive oil, pomegranate molasses, lime juice, salt and pepper.
Add the meat.
Leave in the fridge for up to 24 hours.
Put on metal skewers and put on the barbecue (or griddle pan for 2-4 mins on
each side).
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