2mediumYukon Gold potatoes,peeled and sliced 1/4 inch thick
In a large mixing bowl, combine all the ingredients for the kebab with the exception of the olive oil. Mix fully and form into desired patty shapes. I have chosen an oval shaped patty about 3 inches long and 1/2 inch thick.
In a large frying pan, heat the oil over medium high heat and place the patties in the pan, in a single layer. Fry the patties for about 5 minutes on each side. Remove from the heat and set aside.
In a large frying pan, heat the oil and fry the potatoes over medium heat for about 8 minutes on each side or until the potatoes are fully cooked and golden. Sprinkle with salt, remove from the pan and arrange on top of the kebabs.
In the same frying pan, heat the oil and fry the tomatoes on medium high heat for about 2-3 minutes on each side. Sprinkle with salt, carefully remove from the pan, and place on top of the kebabs and potatoes.
Once the potatoes and tomatoes have been placed on the kebabs, cover the pan and cook for about 5 minutes over low heat to reheat and bring the dish together.
Serve with Persian steamed basmati rice or Persian flat breads, sumac, raw onions and a platter of fresh herbs.