A comforting and flavorful Persian dish made by layering meat, potatoes, tomatoes, and onions, slowly simmered to perfection.
Tas Kabab is a classic Persian dish, often prepared for family gatherings and comforting home-cooked meals. The name "Tas" refers to a deep pot, and "Kabab" means grilled or cooked meat, though this dish is slow-simmered rather than grilled. Originating from traditional Persian cuisine, Tas Kabab is unique because the ingredients are layered rather than mixed, allowing the flavors to develop gradually as it simmers. This dish is typically made with beef or lamb, layered with potatoes, tomatoes, onions, and spices, resulting in a rich and flavorful stew.
Ingredients
500g beef or lamb, cut into thick slices
2 large potatoes, peeled and sliced
2 large tomatoes, sliced
2 medium onions, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp turmeric
½ tsp cinnamon (optional, for warmth)
½ tsp black pepper
1 tsp salt (adjust to taste)
1 tbsp tomato paste
1 cup water or beef broth
1 tbsp lemon juice or verjuice (ab-ghooreh)
½ cup prunes or dried apricots (optional, for a hint of sweetness)
Directions
Prepare the Ingredients:
Slice the potatoes, tomatoes, and onions into rounds. Cut the beef or lamb into thick slices. Mince the garlic.
Layer the Ingredients in a Pot:
Heat olive oil in a deep pot over medium heat.
Begin layering: Onions (first layer) Meat slices Garlic and spices (turmeric, black pepper, cinnamon, and salt) Tomato paste spread evenly Tomatoes Potatoes (final layer) Add prunes or dried apricots for extra depth of flavor (optional).
Simmer the Stew:
Pour water or beef broth over the layers. Cover and let simmer on low heat for 1.5 - 2 hours, until the meat is tender. Halfway through, drizzle with lemon juice or verjuice for a tangy kick.
Serve & Enjoy:
Gently scoop out the layers and serve on a platter. Enjoy with Persian rice (chelow or kateh) or flatbread (sangak or lavash).
Recipe Note
Tips & Variations
For a richer sauce, increase the tomato paste to 2 tbsp and add an extra ½ cup broth.
For a spicier version, add ½ tsp cayenne pepper or chili flakes.
For a vegetarian Tas Kabab, substitute the meat with mushrooms, eggplant, and lentils.
For extra flavor, sprinkle with chopped fresh parsley before serving.
