Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Season as desired and serve with naan.

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Recipe Summary

prep:
50 mins
cook:
2 hrs 30 mins
total:
3 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.

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  • Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.

  • Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.

Cook's Notes:

Substitute 2 green apples for the quince if desired.

This stew can be cooked with lamb or beef and any vegetables desired.

Nutrition Facts

467 calories; protein 26.7g 53% DV; carbohydrates 71.2g 23% DV; fat 10.7g 16% DV; cholesterol 61.6mg 21% DV; sodium 495.6mg 20% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/13/2019
This turned out pretty well; I feel like it could've used a tiny bit more salt but the other ingredients are quite flavorful and you don't really need many spices other than the ones listed in the recipe. Read More
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