Kabab torsh is a traditional kebab from northern Iran. It is made with by marinating meat in a paste of crushed walnuts, pomegranate juice, onion, olive oil, crushed garlic, and a local herb called chochāgh (چوچاق). Beef is traditionally used, usually sirloin or tenderloin, though chicken is also used in some cases.
The kebabs are cooked on skewers over charcoal, and served with boiled rice and side dishes.
Chochāgh is a wild aromatic herb native to the Caspian region of northern Iran, particularly Gilan. It is botanically obscure and does not have a widely agreed-upon Latin name; it may belong to the same family as lovage or satureja, but it is distinctive to the region and rarely found outside local markets. It has a strong, pungent aroma, somewhat reminiscent of garlic, celery, and mint, and is used sparingly due to its intensity.
Outside of Gilan, chochāgh is difficult to find. Cooks may substitute a mix of lovage, mint, and parsley, but connoisseurs often insist that without chochāgh, it’s not truly kabab torsh.