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Tas kabab
Layered meat, potato and quince stew
تاس کباب (tas kabab): Persian layered stew of meat, onion, potato and quince cooked slowly in its own juices
Tas kabab is a quiet home dish from Iran, cooked in autumn and winter when quinces are in the bazaars and a pot can sit on a low flame through the afternoon. Thin slices of beef or lamb are layered with onion, potato, carrot, tomato and quince, seasoned with turmeric, cinnamon and saffron, then left covered with very little water so everything cooks in its own juices into a sweet-sour, tender stew. Serve with plain rice or bread and a bowl of yoghurt. The usual mistake is adding too much water: it boils instead of steaming and the layers turn into soup. Chef's tip: wrap the lid in a clean tea towel so the drops of steam don't fall back and dilute the juices.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil
- 3 onionssliced into rings
- 1 ¾ lb beef chuck or boneless lamb shouldercut in thin 1 cm slices
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 ½ tsp salt
- ½ tsp black pepper
- 3 potatoespeeled, sliced 1 cm thick
- 2 carrotssliced
- 2 quincescored, cut in 8 wedges (or 2 firm apples)
- 3 tomatoessliced
- 2 tbsp tomato paste
- ¾ cup water
- 8 dried sour plums or prunes (optional)
- 1 pinch saffron threads, ground and steeped in 2 tbsp hot water (optional)
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Method
0/7 doneStep 1: Mix the 1 tsp ground turmeric, ½ tsp ground cinnamon, 1 ½ tsp salt and ½ tsp black pepper in a small bowl.
1 minStep 2: Pour the 3 tbsp vegetable oil into a heavy pot and spread half the 3 onions over the base. Add a layer of half the 1 ¾ lb beef chuck or boneless lamb shoulder and sprinkle with a third of the spice mix.
5 minStep 3: Layer on half the 3 potatoes, 2 carrots, 2 quinces and 3 tomatoes, then another third of the spice mix. Repeat with the rest of the onions, meat, vegetables and spices, ending with tomatoes. Tuck in the 8 dried sour plums or prunes if using.
10 minStep 4: Stir the 2 tbsp tomato paste into the ¾ cup water with the 1 pinch saffron threads, ground and steeped in 2 tbsp hot water if using and pour it over. Do not stir the pot.
2 minStep 5: Cover tightly, with a tea towel wrapped round the lid, and cook over a medium heat for 10 minutes until you hear it bubbling.
10 minStep 6: Turn the heat to the lowest setting and cook for 1 hour 45 minutes, shaking the pot gently now and then. It is done when the meat and quince are soft enough to cut with a spoon and the juices are thick.
105 minStep 7: Serve straight from the pot, lifting out each layer so everyone gets some of everything.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tas kabab take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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