Taskabab, a khorak, not khoresh, is a beef stew with Persian seasoning. Part of the dish’s name, kabab, has nothing to do with grilled kabab. The simple and traditional way of cooking taskabab is by stacking the cut meat and vegetables in a deep pot (or a slow cooker), adding the seasoning and letting it cook slowly until meat is tender and all flavors melded. However, to add a little decadence, a fusion and flavors a notch higher, it may be a little cumbersome, but this recipe is a worthwhile effort to enhance the flavors of the same ingredients!
Taskabab • تاس کباب • Beef Stew Persian Style
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
For the meat
• 1 small onion, cut in 3cm cubes
• 1 Tbsp vegetable oil
• 900 g beef stew meat (chuck cross rib roast) cut in 5cm cubes
• 3 cloves garlic
• 1 large bay-leaf
• 2 cups water
For the Vegetables
• 2 medium sweet onions (350g), peeled, cut in 1.5cm thick rings
• 2 large red potatoes or use low-starch  potatoes (350g), peeled, cut in wedges and bevel angled
• 4 Japanese eggplants (350g), peeled, sliced in 2.5cm and sprinkled with salt
• 2 large Fuji apples (550g), peeled, cut in wedges and cut in bite size
• 2 large carrots (350g), peeled, cut circular 1cm thick
• 350 g green beans, cut in 5cm
• 4 ~6 Roma tomatoes (350g), best if blanched/skinned, cut in half and de-seeded
• 12 pieces dried, pitted prunes
• 20 pieces dried, pitted apricots
• vegetable oil
For the seasoning
• ½ cup verjuice
• 1 Tbsp tomato paste
• 1 tsp red hot pepper paste
• smidgen ground saffron, dissolved in 2 Tbsp hot water
• 1 cup thick chicken broth
• 2 ~ 3 Tbsp caramelized onion
• salt & ground black pepper to taste
◊ To cook the meat: Add oil to a medium-sized pot and place it on high-heat. As soon as oil is hot, add cut onions and sauté for 2 minutes. Add meat and sear all sides. Add water, bay-leaf, garlic and bring to a boil. Lower heat to medium-low and simmer for 1.5~2 hours, or until meat is just cooked. There should be ½ cup of liquid left when it is cooked (add hot water as needed not to scorch).
◊ In a deep, non-stick fry-pan (to avoid splatter), on medium-high heat, add 1 Tbsp oil, pad dry the eggplants and brown on both sides. Put them on a plate. Discard the oil and rinse the pot.
◊ In the same fry-pan, add 1 Tbsp oil and heat on medium heat. Brown only one side of the onion and place in one layer in an ovenproof big, deep dish. Without rinsing the pan, add oil if needed, sear the potatoes until little browned, and place them around the onion rings (see the ingredients photo). Without rinsing the pan, add oil if needed, sear the apple pieces until little browned, and also put them on the plate.
◊ Bring water to a boil in medium-sized saucepan. Add ½ tsp salt, add carrot and green bean pieces and boil for 90 seconds. Drain and shock with cold water (this is to bring out the vivid colors of the vegetables).
◊ Position a rack in the middle of the oven and preheat to 175°C/350°F.
◊ Over the onions, layer prepared ingredients in this order: cooked meat and broth, apples, apricots, prunes, carrots, green beans, eggplants and tomatoes.
◊ In a medium bowl, add all ingredients for the seasoning including 1/8 tsp salt, mix well and pour over the vegetables. Cover the ovenproof dish tightly with foil and bake for 2 hours.
◊ Serve family style in the ovenproof dish, or in individual bowls with at all pieces of the ingredients.
~ Noushe jan! • !نوش جان ~
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 Potato starch content varies, which affects the texture in cooking:
♦ High-starch potatoes, such as russets, have a light, mealy texture. Once boiled, they are ideal for mashing.
♦ Medium-starch potatoes, such as Finnish yellow and Yukon gold, contain more moisture so they don’t fall apart quite as easily as high-starch potatoes.
♦ Low-starch potatoes, such as round red, round white, and new potatoes, are often called waxy potatoes. They hold their shape better than other potatoes when boiled, making them perfect for potato salads or tossing with seasoned butter as a side dish.
So, what’s cooking in your kitchen?