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Beef Torsh Recipe

Name: Denj restaurant and bars Beef Torsh Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 1.2 kg veal striploin (or beef sirloin), cut into 1" cubes; 1.5 tsp sea salt; 1 tsp black pepper, freshly ground; 3 tbs olive oil; 4 each garlic cloves, minced; 0.25 cup fresh cilantro, chopped; 0.25 cup fresh parsley, chopped; 1 tsp walnut oil (optional); 0.5 cup unfiltered pomegranate molasses (or pomegranate concentrate); 2 tbs white wine vinegar; 2 tbs fresh lemon juice; 1 each shallot, finely minced; 0.5 tsp turmeric powder; 0.5 tsp ground coriander; 0.25 tsp crushed red pepper flakes (optional); 1 tsp granulated sugar or honey; 2 tbs water (to thin, if needed); 0.5 tsp salt (for sauce); 2 each zucchini, cut into 1/2" thick planks; 1 each red bell pepper, cut into large pieces; 1 each eggplant, sliced 1/2" thick (or small globe eggplants); 1 each red onion, cut into thick wedges; 2 tbs olive oil (for vegetables); 1 tsp sumac (optional, for finishing); 2 tbs fresh mint leaves, chopped (for garnish); 4 each flatbread or lavash; 1 cup plain yogurt or mast-o-khiar (cucumber yogurt), optional; 4 each lemon wedges

Inspired by Denj restaurant and bar

Time3h

Serves4

Skewer of veal striploin marinated in a tangy persian sour sauce, served with grilled seasonal vegetables.

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Ingredients

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Marinated Beef Torsh

2 2/3 lb (1.2 kg) veal striploin (or beef sirloin), cut into 1" cubes

1 1/2 tsp sea salt

1 tsp Black pepper, freshly ground

3 tbs olive oil

4 each Garlic cloves, minced

1/4 cup Fresh cilantro, chopped

1/4 cup Fresh parsley, chopped

1 tsp walnut oil (optional)

Torsh (Persian Sour) Sauce / Marinade

1/2 cup unfiltered pomegranate molasses (or pomegranate concentrate)

2 tbs white wine vinegar

2 tbs fresh lemon juice

1 each shallot, finely minced

1/2 tsp turmeric powder

1/2 tsp Ground coriander

1/4 tsp crushed red pepper flakes (optional)

1 tsp granulated sugar or honey

2 tbs water (to thin, if needed)

1/2 tsp salt (for sauce)

Grilled Seasonal Vegetables

2 each zucchini, cut into 1/2" thick planks

1 each red bell pepper, cut into large pieces

1 each eggplant, sliced 1/2" thick (or small globe eggplants)

1 each red onion, cut into thick wedges

2 tbs olive oil (for vegetables)

1 tsp sumac (optional, for finishing)

2 tbs fresh mint leaves, chopped (for garnish)

To Serve

4 each flatbread or lavash

1 cup plain yogurt or mast-o-khiar (cucumber yogurt), optional

4 each lemon wedges

Method

Marinated Beef Torsh

Prepare and season beef

Trim excess fat from the veal striploin and cut into uniform 1" cubes. Place the cubes in a large bowl and sprinkle with 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Add 3 tbs olive oil, minced garlic and chopped cilantro and parsley. Toss to coat and let rest while you make the torsh sauce so flavors begin to penetrate the meat (10–15 minutes).

Combine beef with torsh sauce

Pour the prepared torsh (see next section) over the seasoned beef so the meat is well coated. If using walnut oil, add 1 tsp now. Cover and refrigerate for 2–6 hours (ideally 4 hours). For best results, marinate up to overnight but not longer than 18 hours to avoid overly sour meat.

Torsh (Persian Sour) Sauce / Marinade

Make the torsh sauce

In a bowl whisk together 1/2 cup pomegranate molasses, 2 tbs white wine vinegar, 2 tbs fresh lemon juice, and 2 tbs water. Add minced shallot, 1/2 tsp turmeric, 1/2 tsp ground coriander, 1/4 tsp crushed red pepper (if using), 1 tsp sugar or honey and 1/2 tsp salt. Taste and adjust: it should be bright, tangy, slightly sweet and balanced. If too thick, thin with up to 1–2 tbs more water. Use immediately as the marinade for the beef.

Grilled Seasonal Vegetables

Prep vegetables for grilling

Toss zucchini planks, bell pepper pieces, eggplant slices and red onion wedges with 2 tbs olive oil and a pinch of salt. Let sit while you heat the grill so they come to room temperature for even cooking.

Grill vegetables

Preheat grill or grill pan to medium-high (around 400°F / 200°C). Grill vegetables in a single layer, turning once, until charred at the edges and tender: zucchini and onion 5–7 minutes total, bell pepper 6–8 minutes, eggplant 8–10 minutes depending on thickness. Remove to a platter and sprinkle with 1 tsp sumac (if using) and chopped fresh mint.

Assemble and Cook Kebabs

Skewer the beef

If using wooden skewers, soak them in water 30 minutes before grilling. Thread marinated beef cubes onto skewers, leaving a little space between pieces for even heat circulation. Discard excess marinade or boil it for 5 minutes if you want to brush it on while cooking (for safety).

Grill the beef

Preheat the grill to high (450–500°F / 230–260°C) or set a hot zone on a grill pan. Grill the skewers 2–3 minutes per side for medium-rare (adjust time 3–4 minutes per side for medium), rotating to get even char and caramelization. Baste once with reserved boiled marinade (optional) during the last minute. Internal temperature target: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Rest and finish

Remove skewers from heat and let meat rest 5 minutes to allow juices to redistribute. Sprinkle with a small pinch of salt, a squeeze of lemon, and a dusting of sumac or chopped mint if desired.

To Serve

Serve the hot beef skewers alongside the grilled seasonal vegetables on flatbread or lavash. Offer plain yogurt or mast-o-khiar and lemon wedges on the side for guests to build wraps or to spoon over the meat and vegetables. Garnish with extra chopped mint or parsley.