Tas kabab is usually an autumn/winter meal when quince is in season and readily available in the market. This combination of meat and vegetables is tastiest when made with fresh quince. I like tas kabab very much and I make it frequently regardless of the season. Sometimes, I would use granny smith apples instead of quince. I think it’s a rather good substitute when quince is not seasonally available. You can make this dish without the use of quince or apples, it would still be delicious. Some people like to add eggplants to this dish. This is a tasty one dish meal and there’s no need to serve rice with it. It is best served with some warm bread, yogurt and torshi.
1 pound meat (beef or lamb), washed and cubed
3 medium onions, peeled, sliced
4 medium carrots, washed, scraped and sliced
4 medium potatoes, washed, peeled and sliced
2 large quince, cored and sliced
2 large tomatoes, sliced
1/2 cup pitted dried prunes *optional
2-3 tablespoons vegetable oil or olive oil
1-2 teaspoons dried lemon powder (limoo amani )
1/2 teaspoon turmeric
Dash of cinnamon
Salt and pepper to taste
In a large heavy pan, heat the oil over medium heat, place a layer of the sliced onions on the bottom of the pan, add the turmeric powder.
Add a layer of the meat, add a layer of the sliced tomatoes, carrots, and quince, in that order.
As you add each layer, sprinkle them with a dash of salt, pepper, lemon powder and a dash of cinnamon. Add the potatoes and prunes.
Add 2 cups of water, cover and cook for one hour over medium-low or until the meat and vegetables are tender.
Serve on a platter with warm bread, fresh herbs, yogurt and torshi.#taskabab #quinces #persianfood #persianchefs #deliciousfood #photofood #driedapricot #driedprunes #walnuts #carrots #aburgine #tasty #winterfood #تاس_کباب#sweetpotato #raisins#potato