It’s quince season, and I’m completely smitten with this golden fruit. That’s why you’ll find a whole series of quince recipes on my blog this year. One of my all-time favorites is Tas Kabab-e Beh, a cozy Persian winter dish of tender, juicy beef, crisp root vegetables (carrots, potatoes and onions) and warm spices, including dried lime powder and cinnamon.
What makes this dish so special? You layer everything in the pot, and then you don’t stir. Not even once. As the beef simmers gently under its blanket of quince, vegetables and spices, it slowly releases its aroma. The result? Melt-in-your-mouth beef that tastes rich and juicy.
OUR FAMILY RECIPE – SIMPLE AND FULL OF FLAVOR
Of course, there are countless versions of Tas Kabab-e Beh. Some Persian cooks add ginger, cumin and cardamom, while others toss in dried fruits like prunes, apricots or figs. I prefer to keep it simple: just a little dried lime powder, cinnamon, salt and pepper. Why? Because quince and root vegetables already taste wonderful together and need very little help. That’s how our family makes it, and it’s the version I love most.
If you love quince as much as I do, you’ll also enjoy my Khorsht-e Beh – Persian Lamb and Quince Stew with Split Peas and Dried Limes. And for dessert, try my Crêpes with Caramelized Quince and Spiced Yogurt.
HOW TO PREPARE TAS KABAB-E BEH
Good news: this dish takes more patience than skill. First, prep all your ingredients. Then simply layer them in the pot in the order below. Because you won’t stir, neat layers give every bite the same flavor.
Next, make the spice blend: grind the Limo Amani (dried limes) into a fine powder and mix it with the cinnamon, salt and pepper. Sprinkle a little over every layer, so each bite carries a hint of citrusy warmth.
HOW TO SERVE TAS KABAB-E BEH
Tas Kabab-e Beh tastes fantastic with Nan-e Lavash (Persian flatbread), yogurt and Torshi (Persian pickled vegetables), or with my homemade Sir Torshi (Persian pickled garlic).
Want a showstopper? Cut the lavash into small triangles and arrange them in a star shape around the pot. Skip the bread and potatoes, and you have a delicious low-carb dinner.
INGREDIENTS FOR TAS KABAB-E BEH
3 onions
1 tsp turmeric*
500 g (about 1 lb) roast beef or beef sirloin, thinly sliced
4 carrots
4 potatoes
2 quinces
4 tomatoes
2 Limo Amani (dried limes)*
1 tsp Ceylon cinnamon*
1 tsp each of salt and pepper
2 tsp oil
400 ml (about 1⅔ cups) water
INSTRUCTIONS FOR TAS KABAB-E BEH
Prep
First, cut the onions and tomatoes into rings.
Ask your butcher to slice the beef thinly, then cut each slice into thirds.
Peel the carrots and slice them on the diagonal.
Then halve the quinces and cut them into slices.
Peel and halve the potatoes.
SPICE MIX
Deseed the dried limes, grind to a fine powder in a blender, and mix with the cinnamon, salt and pepper.
LAYER
Add 2 tsp oil to a pot, cover the bottom with the sliced onions and sprinkle with turmeric.
Pat the beef dry and rub it all over with the spice blend.
Then lay the beef slices on the onions.
Alternate the tomato, carrot and quince slices on top of the beef, and sprinkle each layer with the spice blend.
Finally, crown it all with the halved potatoes and spice mix.
SIMMER
Set the pot on the stove and cook for 5 to 10 minutes, until the aroma of the onions rises, but do not stir!
Once you smell the onions, pour in 400 ml (1⅔ cups) water and simmer on medium heat for 60 minutes.
While it cooks, add a splash more water only if needed. Usually you won’t have to, because the tomatoes and quinces release their juices and the liquid nearly doubles.
After 60 minutes, your Tas Kabab-e Beh is ready.
Bring it to the table with lavash bread, torshi and yogurt, and enjoy!
Enjoy, or as we say in Persian: Noosh-e Jan!
Susan
Links marked with * are affiliate links. If you buy through them, I earn a small commission, and the price stays the same for you. It’s an easy way to support my work. A huge thank you ♥
Persian Tas Kabab with Quince – A Winter Roast Beef on a Bed of Root Vegetables
All ingredients are layered and must not be stirred during cooking.
Ingredients
INGREDIENTS FOR TAS KABAB-E BEH
- 3 onions
- 1 tsp turmeric
- 500 g roast beef or beef sirloin 1 lb, , thinly sliced
- 4 tomatoes
- 4 carrots
- 2 quinces
- 4 potatoes
SPICE MIX
- 2 Limo Amani dried limes, deseeded
- 1 tsp Ceylon cinnamon
- 1 tsp each of salt and pepper
- 2 tsp oil
- 400 ml water about 1⅔ cups
Instructions
INSTRUCTIONS FOR TAS KABAB-E BEH
PREPARATION
-
First, cut the onions and tomatoes into rings.
-
Ask your butcher to slice the beef thinly, then cut each slice into thirds.
-
Peel the carrots and slice them on the diagonal.
-
Then halve the quinces and cut them into slices.
-
Peel and halve the potatoes.
SPICE MIX
-
Deseed the dried limes, grind to a fine powder in a blender, and mix with the cinnamon, salt and pepper.
LAYER
-
Add 2 tsp oil to a pot, cover the bottom with the sliced onions and sprinkle with turmeric.
-
Pat the beef dry and rub it all over with the spice blend.
-
Then lay the beef slices on the onions.
-
Alternate the tomato, carrot and quince slices on top of the beef, and sprinkle each layer with the spice blend.
-
Finally, crown it all with the halved potatoes and the spice mix.
SIMMER
-
Set the pot on the stove and cook for 5 to 10 minutes, until the aroma of the onions rises, but do not stir!
-
Once you smell the onions, pour in 400 ml (1⅔ cups) water and simmer on medium heat for 60 minutes.
-
While it cooks, add a splash more water only if needed. Usually you won’t have to, because the tomatoes and quinces release their juices and the liquid nearly doubles.
-
After 60 minutes, your Tas Kabab-e Beh is ready.
Recipe Notes
Bring it to the table with lavash bread, torshi and yogurt, and enjoy!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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