Beef kebab in pomegranate-walnut marinade (Kabab torsh)

1. Grind the walnuts finely. Chop the parsley and mint very finely and crush the garlic.

2. In a bowl mix the ground walnuts, pomegranate molasses, herbs, garlic, olive oil and pepper into a thick, dark marinade.

3. Cut the beef fillet into 4 cm cubes, coat with the marinade, cover and refrigerate for at least 6 hours, preferably overnight.

4. Before grilling, thread the meat onto skewers, wipe off most of the marinade and salt.

5. Cook on a hot grill or griddle pan for 8-10 minutes, turning, so it caramelises outside and stays pink inside.

6. Serve with lavash bread, fresh herbs and grilled tomatoes.

Tip: "Torsh" means sour: this kebab is the speciality of Gilan province on the Caspian Sea, where pomegranate and walnuts are the backbone of the cooking. Because of the sugary marinade it burns easily, so don't place it too close to the embers.