serves
4
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Marvellous Midweek
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 50 g walnuts
- ½ cup (125 ml) pomegranate molasses
- 1 large brown onion, diced
- ½ cup (40 g) finely chopped mint, flat-leaf parsley and coriander leaves
- 3 garlic cloves, roughly chopped
- 2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 500 g lamb backstrap or chuck beef, cut into 2–3 cm chunks
- 2 tsp salt
- 4 tomatoes, halved
- 4 long green chillies, halved lengthways
- metal skewers
Sabzi Khordan (Herb Platter) (optional)
- ½ medium bunch radishes
- ½ medium bunch round mint, leaves picked
- ½ medium bunch basil, leaves picked
- ½ medium bunch dill
- ½ medium bunch garlic chives
- ½ medium bunch flat-leaf parsley, leaves and stalks
- ½ medium bunch coriander (cilantro), leaves and stalks
- ½ medium bunch watercress (optional)
- ½ medium bunch spring onions (optional)
To serve
- melted butter
- ground sumac
- store-bought Persian or Lebanese flatbreads
- store-bought Iranian eggplant pickle (Torshi Bademjan)
Marinating time: 40 minutes – overnight
Instructions
- To make the marinade, place the walnuts, pomegranate molasses, onion, herbs, garlic, pepper and olive oil in the bowl of a food processor and blitz to combine.
- Combine the marinade with the lamb or chuck beef in a baking dish, ensuring the meat is well coated. Marinate in the fridge for 40 minutes, or overnight.
- Heat the barbecue. Thread the lamb or beef onto metal skewers, then use the flat side of a large knife to repeatedly smash the meat on both sides to help tenderise it. Place the skewers on the barbecue and cook, turning frequently and seasoning with the salt, for 4 minutes each side.
- Meanwhile, alternately thread the tomato and chilli onto metal skewers, then add to the barbecue and cook, turning occasionally, for 10 minutes, or until blackened.
- Before serving, layer all the ingredients for the sabzi khordan onto a large platter (if using). Transfer the skewers to a serving dish and drizzle with melted butter. Sprinkle with a little sumac and serve with the grilled tomato and chilli, flatbreads, sabzi khordan and torshi bademjan on the side.
Note
• You can also cook the marinated lamb or beef in a saucepan with 250 ml water. Cook over medium heat for 10 minutes.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Marvellous Midweek
