Tas Kabab

تاس کباب Tas kabab is a hearty one-pot beef or lamb stew made with onions, tomatoes, carrots, quince, and potatoes. Traditionally enjoyed in autumn and winter when quince is in season. I love Tas Kabab so much that  I make it year-round, sometimes swapping quince for tart Granny Smith apples when quince isn't available; they make a great substitute.

This flavorful stew can also be made without quince or apples and will still be delicious. Some people even add eggplant for an extra layer of taste and texture. Tas kabab is an all-in-one meal that doesn't require rice. It's best served with warm bread, yogurt, and torshi. 

Tas Kabab

Ingredients

Serves 4-6

-1 pound beef or lamb, cubed
-3 medium onions, peeled and sliced into rings

-4 medium carrots, sliced 

-4 medium potatoes, peeled and sliced

-2 large quince, cored and sliced

-2 large tomatoes, sliced
-2 tablespoons tomato sauce 

-A handful of pitted dried plums (aloo Bokhara) 

-2-3 tablespoons vegetable oil or olive oil

-1-2 teaspoons dried lime powder (limoo amani )

-1/2 teaspoon turmeric

-Pinch of cinnamon

-Salt and pepper to taste

Method

1. In a large heavy pot, add 2-3 tablespoons of oil, and spread a layer of sliced onions on the bottom of the pot. And sprinkle with turmeric.
2. Layer the meat over the onions. Season lightly with salt, pepper, and turmeric. Then layer the sliced tomatoes, carrots, and quinces in that order.
3. Add the potatoes and dried plums on top. 
4. Season with salt, pepper, lemon powder, and a pinch of cinnamon. Add the potatoes and plums on top. 
5. Add the tomato sauce and pour in 1-2 cups of water. Cover and cook over low heat for 1 hour or until the meat and vegetables are tender. 
6. Transfer to a serving platter with warm bread, fresh herbs, yogurt, and torshi.

Enjoy!

Kabab Deegi - Iranian Pan Kabab

کباب Kabab/kebab is one of the great dishes for outdoor gatherings. There are so many varieties, such as koobideh (ground meat kabab), barg (beef tenderloin), joojeh kabab (chicken), or fish kabab, just to name a few. 

Since we haven’t set up our new grill yet, I am settling for کباب دیگی/کباب تابه ای kabab deegi, the stove-top pan kabab. I don’t know of any Iranian who doesn’t know how to make kabab. It feels as if the love for a good kabab, along with the know-how of preparing it, has been passed down through our genes from one generation to the next. This particular recipe is especially for people like my daughter, who one day might get tired of campus food and want to try making something quick, simple, and delicious.

Traditionally, for kababs grilled on skewers, we use 2-4 pounds of ground meat: ground beef, lamb, or a combination of the two. There was always plenty to feed the whole family, with enough left over for the occasional uninvited neighbor or guest who might drop by unexpectedly. 

The stove-top kabab cooks quickly and doesn't take much effort. You can also make kabab deegi in the oven, just bake at 350 degrees Fahrenheit for about 50 minutes or until fully cooked.

Kabab Deegi- Pan Kabab

Ingredients
Serves 4

-1 pound ground meat (beef, lamb, or turkey)  

-1 medium onion, grated
-1/2 teaspoon turmeric

-1/2 teaspoon salt
-1/4 teaspoon pepper

-1 tablespoon olive oil
-2-3 medium-sized tomatoes, cut into wedges

 Method:

1. In a mixing bowl, combine ground meat, grated onion, turmeric, salt, and pepper. Mix well until everything is well combined
2. Lightly oil a medium-sized frying pan with 1 tablespoon of oil. Press the meat mixture into the pan, starting at the center and spreading it evenly to the edges. 
3. Place the pan over medium-high heat for 10 minutes. Cut the meat into strips (or into wedges, like pizza slices). Flip each piece over, add the tomato wedges to the pan, cover, and continue cooking over medium-low heat for 30-40 minutes, or until fully cooked.

Sprinkle generously with sumac (available in Iranian grocery stores). Serve hot with rice, sabzi khordan, sliced onions, and a chilled yogurt drink (doogh).

Enjoy!