{"id":6775,"date":"2026-10-23T20:36:20","date_gmt":"2026-10-23T18:36:20","guid":{"rendered":"https:\/\/labsalliebe.com\/en\/?p=6775"},"modified":"2026-10-23T20:36:20","modified_gmt":"2026-10-23T18:36:20","slug":"persian-tas-kabab-with-quince-a-winter-roast-beef-on-a-bed-of-root-vegetables","status":"publish","type":"post","link":"https:\/\/labsalliebe.com\/en\/persian-tas-kabab-with-quince-a-winter-roast-beef-on-a-bed-of-root-vegetables\/","title":{"rendered":"Persian Tas Kabab with Quince – A Winter Roast Beef on a Bed of Root Vegetables"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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