Sweet and sour kebab (kabab torsh)

Image

By

Hamed Allahyari
Abstract

This recipe comes from the cookbook Salamati by Hamed Allahyari. Kebabs can be found throughout Iran, but this particular beloved dish originates from the Gilan province in the north, between the Alborz mountain range and the Caspian sea. The smoky charcoal flavour is crucial to this dish, so cook on a charcoal barbecue if you can. Enjoy sabzi khordan with your meal or wrap with feta in Persian flatbread for a tasty lunch. 
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