However you spell or pronounce them, Kebabs, Kebobs, or Kababs are meat dishes that take pride of place alongside other meat-centered dishes in Persian cuisine. They are typically small pieces of seasoned whole or ground beef, lamb, chicken, or seafood that are generally skewered and grilled. What makes Kebabs so tasty is the addition of spices and lengthy marination in grated onions.

Kebabs are generally grilled with tomatoes, green peppers, onions, or other vegetables. They are then served with slices of flatbread, heaping amounts of steamed rice smothered in butter and egg yolks, and topped with tangy and brilliantly-colored Sumac. Fresh herbs and raw onions are the most common side dishes.

Kebab Tabei is a much-simplified version of this tradition, and – as the name implies – it’s cooked in a pan rather than skewered and grilled, Tabei being a Farsi reference to a frying pan. Seasoned meat patties are cooked in oil on the stovetop and are accompanied by tomatoes and sometimes potatoes. The dish can be assembled as a one-pot meal in which all ingredients are cooked together. Alternatively, as in this recipe, the tomatoes and potatoes are prepared separately and then combined for serving.

It’s no secret that Iranians and other Middle Easterners love their Kebabs, and sometimes the focus on the Kebab in Persian restaurants eclipses other dishes. Fortunately, that trend is beginning to shift, and now more attention is being given to all the glorious stews and rice dishes that add to the complexity and flavor of Persian cuisine. Either way, I’m happy to be sharing this simple but delicious Kebab option.

Evolution!