Kabab Torsh

Method

1. Pound 30 g of shelled walnuts in a mortar with 2 cloves of garlic and 0.5 tsp of salt until you have a coarse, oily paste, or pulse them briefly in a small processor. Stop while a little texture remains; a completely smooth paste will slide off the meat.
2. Grate 1 small onion on the coarse side of a box grater and squeeze the pulp in your fist over the mortar so only the juice goes in — the pulp itself would steam on the skewer. Chop 15 g of parsley very finely and stir it in with 2 tbsp of pomegranate molasses, 1 tbsp of olive oil and 0.25 tsp of black pepper. The marinade should be dark, loose and sharply sour.
3. Cut 150 g of beef fillet into even 3-4 cm cubes, leaving a thin seam of fat where there is any. Turn them through the marinade with your hands until every face is coated, press down into a bowl, cover and refrigerate for at least 8 hours and up to 24 — the acid needs the long soak to perfume the meat without turning it mealy.