Go Back
Print
Persian Tas Kabab with Quince - A Winter Roast Beef on a Bed of Root Vegetables

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.

Course after work cooking, easy recipe, Main course
Cuisine iranian food, Persian Food
Keyword Persian Tas Kabab with Quince – A Winter Roast Beef on a Bed of Root Vegetables
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Labsalliebe

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

  1. First, cut the onions and tomatoes into rings.

  2. Ask your butcher to slice the beef thinly, then cut each slice into thirds.
  3. Peel the carrots and slice them on the diagonal.
  4. Then halve the quinces and cut them into slices.
  5. Peel and halve the potatoes.

SPICE MIX

  1. Deseed the dried limes, grind to a fine powder in a blender, and mix with the cinnamon, salt and pepper.

LAYER

  1. Add 2 tsp oil to a pot, cover the bottom with the sliced onions and sprinkle with turmeric.
  2. Pat the beef dry and rub it all over with the spice blend.
  3. Then lay the beef slices on the onions.

  4. Alternate the tomato, carrot and quince slices on top of the beef, and sprinkle each layer with the spice blend.

  5. Finally, crown it all with the halved potatoes and the spice mix.

SIMMER

  1. Set the pot on the stove and cook for 5 to 10 minutes, until the aroma of the onions rises, but do not stir!
  2. Once you smell the onions, pour in 400 ml (1⅔ cups) water and simmer on medium heat for 60 minutes.
  3. 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.
  4. 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!