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Cut the ribeye into 1-inch chunks and place them in a bowl.
Place the pomegranate molasses, walnuts, olive oil, garlic, mint, parsley and white onion in the bowl of a food processor. Blend until all is combined and a paste is formed. Add more olive oil if the texture isn't right yet.
Toss the beef with the paste and make sure all the pieces are well coated. Cover the bowl with a plastic wrap and refrigerate overnight.
When you're ready to grill, take the bowl out of the refrigerator and let the beef come to room temperature. Preheat the grill to medium high.
Sprinkle the saffron over 2 cubes of ice and let it melt completely. This will be your bloomed saffron. Melt the butter and then mix it with the bloomed saffron. Set aside.
Thread the beef pieces on skewers and place them on the grill. Grill for 4 to 5 minutes on each side until the meat it done to your preference. Brush with the bloomed saffron and melted butter mixture, then season with salt.
Remove the kabobs from the skewers using a thin bread such as lavash or just a fork.