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 Stacked Quince Stew ( Taas Kabab Beh )

| By Iranvisions

HERE IS THE RECIPE FOR STACKED QUINCE STEW ( TAAS KABAB BEH ) BE SURE TO SCROLL DOWN FOR THE STEP-BY-STEP TUTORIAL WITH PHOTOS

 

 

But today’s kofta  recipe is one of the more popular dishes in Iran mixture of ground beef or camel meat  and lamb blended with onions, garlic, egg, yellow split peas , plum, rice and vegetables including tarragon, parsley, coriander, savory, fenugreek, leek, basil,  salt and pepper, saffron

 

 

HERE IS THE RECIPE FOR STACKED QUINCE STEW ( TAAS KABAB BEH ) BE SURE TO SCROLL DOWN FOR THE STEP-BY-STEP TUTORIAL WITH PHOTOS :

 

 

Stacked Quince Stew

 

     

      Author: Iranvisions

      Prep time:  15 minutes

      Cook time: 1 hour

 

 

ingredients

 

 

  •    3 medium quinces
  •    5 medium onions
  •    4 medium potatos
  •    150 grams  lamb
  •     2 garlic cloves
  •     Salt and pepper
  •     3 spoons oil
  •     1 cup plum
  •     2 spoons Turmeric

     

 

Instructions

 

  1. Soak yellow split chickpeas in water for about 1 hour; remove them from the water and be sure to squeeze out the water completely.
  2. chop the onion, garlic, and other vegetables.
  3. Fry the chopped onions and add water to it  , then keep half of the onins to add to the meat and vegetables later.
  4. Mix the rice, vegetables, fried onions, split chick peas ,salt, pepper, turmeric and egg together and run the food processor until all is well combined forming a pasty meat mixture.
  5. Now it's the time to form the mixture like a ball. put your hands in water and then take some of the ingredients and push one or two plums into the mixture and make a ball in the size of an orange.
  6. While the fried onions are boiling in the pot, put the prepared koftas in the pot one after the other. leave the pot on a low flame for 2 hours

 

 

Notes

 

  • Mince and grind the lamb and the beef twice or more
  • Don't forget to add the egg to the ingredients, because it will help  to make the stuffs stick together
  • The housewives in the old days were afraid that the kufta balls open loose or as in Farsi said " their koftas are gone"  it means the kofta is gone bad. even today that is a trick learned by practicing to make nice koftas.
  • It's better the lamb or the beef to be fresh, not frozen
  • The pot should not be full of water to cover atll the koftas.

 

 

 

 

STEP-BY-STEP TUTORIAL FOR STACKED QUINCE STEW ( TAAS KABAB BEH )

 

Soak yellow split chickpeas in water for about 1 hour; remove them from the water when you are ready to begin.

 

 

chop the onion, garlic, and other vegetables.

 

Mix the rice, vegetables, fried onions, split chick peas ,salt, pepper, turmeric and egg together and run the food processor until all is well combined forming a pasty meat mixture.

Now it's the time to form the mixture like a ball. put your hands in water and then take some of the ingredients and push one or two plums into the mixture and make a ball in the size of an orange.

 

While the fried onions are boiling in the pot, put the prepared koftas in the pot one after the other. leave the pot on a low flame for 2 hours

Now it's time to serve the koftas

Tabrizi Kofta is a regional variation from Iran, which its diameter is about 20 centimeters

 

 

 

 

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   Submit Date: 2018-01-08     |     Visit Count:1787 | |
 

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