Tas kebab تاس کباب (Persian Meat & Vegetables Stew)

Tas kebab تاس کباب is a traditional and old fashioned Persian beef/lamb and vegetables stew. Traditionally it’s made with lamb but you can make it with beef, or veal too. In some different versions you may add eggplants , prunes or  quince too.

Using of fresh vegetables and spices turns this stew into an aromatic hearty meat and vegetables stew.

Tas kebab is a hearty – comfort and tasty stew with aromatic spices and fresh vegetables like carrots, potatoes, onions, ….which is enjoyed in Iran, Greece, Turkey and the Republic of Azerbaijan.

You can make this stew anytime of year but most of the time it comes on our table for grey and cold days of Fall and Winter seasons.

Traditionally the meat should be cut into chunks. The sauce of tas kebab is reddish due to tomato paste. You can serve it either with rice or flat bread.

Tas kebab تاس کباب (Persian Meat & Vegetables Stew)

  • 300 g diced beef or lamb meat
  • 50 g beef dripping or tail fat
  • 150 g green beans, cut into small pieces
  • 200 g potatoes, peeled and cut into half
  • 1 large bell pepper, cut into pieces
  • 1 large onion, peeled and cut into rings
  • 1 large onion, finely chopped
  • 1 large carrot, cut into round shape
  • 6-7 cherry tomatoes
  • 2 beef stock cubes
  • 2 tbsp tomato paste
  • ¼ tsp black pepper
  • ¼ tsp chilli flakes
  • 1 tsp turmeric
  • ½ tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 tsp steamed saffron (optional)
  • 2 ½ cups boiled water
  1. In a pot add diced meat, one finely chopped onion and enough water. Let to cook until tender.

  2. Once meat is done, transfer cooked meat and beef dripping to a pan, drizzle some oil, season with spices: turmeric, cinnamon, pepper, paprika, chilli flakes and salt. Fry the meat and beef dripping or tail fat for 5 minutes.



  3. Meanwhile, chop your potatoes, onion, carrot and bell pepper on chopping board. Cut off tops and tails of fresh green beans. You can leave whole beans or cut them into small pieces.



  4. Add olive oil to the pan and fry chopped vegetables but tomatoes in the pan for 15 minutes. Frying of vegetables specially bell pepper, develops very beautiful aroma in the kitchen. Now for making sauce we need to mix 2 ½ cups hot water with salt, tomato paste and beef stock cubes and set aside.



  5. Transfer fried veggies and meat into a big pot, . Pour the prepared sauce over all the ingredients in the pot. Bring it to a boil and then reduce the heat to medium-low.



  6. Simmer for 40-50 minutes. Add cherry tomatoes in last 15 minutes and keep cooking.

    Nosh-e jan



تاس کباب

تاس کباب یک خوراک گوشت و سبزیجات می‌باشد که جزو خوراک های قدیمی ایرانی هست و در کشورهای مختلف نیز با کمی تغییر در مواد تهیه میشود. تاس کباب به صورت سنتی با گوشت گوسفندی و دمبه تهیه می‌شود ولی امروزه با گوشت گوساله نیز پخت میگردد.

در بعضی از انواع تاس کباب از بادمجان به و یا آلو هم استفاده میشود. تاس کباب یک خوراک خیلی راحت و همه پسند هست که با استفاده از انواع ادویه های خوش رنگ و عِطر آن را طعم دار کرده و از سبزیجات تازه‌ای مثل هویجسیب زمینی پیاز در آن استفاده می‌شود . این خوراک گوشتی لذیذ در بسیار ی از کشورها مثل ایرانترکیه یونان جمهوری آذربایجان و ایرلند تهیه میشود.

معمولن گوشت استفاده شده برای تاس کباب به صورت خورشتی و در سایز درشت خرد می‌شود و کاملن باید نرم و لطیف پخته شده باشد. سس قرمز رنگ بکار رفته در

از رب گوجه‌فرنگی گرفته شده است. تاس کباب را میتوان با نان و یا با کته سرو کرد.مواد لازم

 

مواد لازم

سیصد گرم گوشت خورشتی گوساله یا گوسفندی

پنجاه گرم دمبه/دنبه گوسفندی

یک عدد فلفل دلمه خرد شده

یک عدد هویج درست پوست گرفته و خرد شده

یک عدد پیاز نگینی خرد شده

یک عدد پیاز درشت خرد شده

شش هفت عدد گوجه ریز

دویست گرم سیب زمینی خرد شده

صدوپنجاه گرم لوبیا سبز خرد شده

دو قرص عصاره گوشت گوساله

دو و یک دوم پیمانه آب

  دو ق غ رب گوجه‌فرنگی

یک چهارم ق چ فلفل سیاه

یک چهارم ق چ فلفل خشک قرمز

یک  ق چ زردچوبه

یک دوم ق چ پاپریکای دودی

یک دوم ق چ دارچین

روغن زیتون یا هر روغن مایع به میزان نیاز

نمک به میزان مناسب

 

طرز تهیه

داخل یک قابلمه گوشت خرد شده را همراه با مقدار مناسبی آب و یک پیاز نگینی خرد شده ریخته و میگذاریم تا گوشت کاملن نرم و لطیف پخته شود. گوشت پخت شده را به داخل یک تابه منتقل کرده و

کمی روغن در تابه میریزیمگوشت پخته شده را همراه با دمبه/دنبه و ادویه های زردچوبه– دارچین – فلفل سیاهفلفل قرمز خشک و پاپریکا برای 5 دقیقه سرخ میکنیم.

سپس سبزیجات را هم خرد کرده و در یک تابه با مقداری روغن آن‌ها را برای 15 دقیقه تفت می‌دهیم تا کمی نرم شوند.

برای تهیه سس: می بایست دو و یک دوم پیمانه آب داغ را با نمک رب گوجه‌فرنگی و دو قرص عصاره گوشت گوساله حل کرده و کنار میگذاریم.

حالا همه مواد تا حدودی آماده هستند . در این مرحله تمام سبزیجات تفت داده را به همراه گوشت و دمبه سرخ شده داخل یک قابلمه منتقل کرده و سس آماده شده را روی مواد می ریزیم. و اجازه میدهیم تا به جوش آید و سپس حرارت

را کم کرده و میگذاریم با حرارت متوسط و به آرامی به مدت 50-40 دقیقه خوراک پخته و جا بیفتد. در پانزده دقیقه آخر گوجه‌فرنگی ها را هم اضافه کرده و می پزیم.

نوش جان

Main Course
beef stew, tas kebab, potaotes, Persian meat and vegetables stew, meat and vegetabales stew,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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