(persia digest) - Tass Kebab is a traditional recipe from northwestern Iranian made with meat and vegetables.

Traditionally, meat was cooked over medium heat in heavy copper pots called "tass", which is why the dish is known as ‘tass kebab’.


600 grams of beef or mutton

2 Medium onions

3 Medium carrots peeled and chopped

3 Medium potatoes peeled and sliced

2 Quinces

1 tbsp tomato paste

½ tsp turmeric

½ tsp black pepper

1 tsp salt

½ tsp meat spices

Powdered saffron to taste (optional)

½ cup boiling water

3 tbsp frying oil or butter

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First, make the Tabrizi tass kebab sauce. Peel a medium sized onion, cut into thin slices and sauté with 3 tablespoons of oil or butter. Then, add the turmeric and tomato paste and sauté over medium heat for about 5 minutes. Add ½ cup of boiling water to the pot and add salt, black pepper and saffron to taste. Bring to the boil and turn off the heat.

Cut the meat into small cubes, then place them on a chopping board and gently beat with a meat mallet to flatten them.

Cut an onion into rings and place 1/3 into a pot.

Place the meat slices on the onion rings and sprinkle it with half a teaspoon of meat spices.

Place half of the remaining onion rings over the meat, then cover with potatoes, carrots and fruit slices. Add the remaining onion in the end.

Pour the sauce you have prepared and cook over medium heat until the sauce comes to the boil.

Wait about 1 ½ to 2 hours until the meat is cooked and the sauce is thickened. Your dish is ready to serve.

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