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+ servings

Tas Kabob

Omid Roustaei, The Caspian Chef
Meat and vegetable stew
5 from 22 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Persian
Servings 4


  • 2 pounds lamb or beef stew meat, preferably on the bone
  • 1 1/2 cups water, divided, adjust as needed
  • 2 tablespoons tomato paste
  • 1/2 cup Ab Narenj, Persian bitter orange juice, or lemon juice. Adjust to your taste
  • 2 large onions, 1/2 inch slices
  • 6 medium carrots, 1/2 inch rounds
  • 3 medium Yukon gold potatoes, 1/2 inch slices
  • 6 large tomatoes, 3/4 inch rounds
  • 1 teaspoon salt, adjust to your taste
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon pepper, ground


  • Arrange the pieces of beef or lamb on the bottom of a large pot and add 1 cup of water. Cover and cook over low heat for 1 hour.
  • Add another 1/2 cup of water along with the tomato paste and Ab Narenj and mix gently.
  • On top of the meat, layer first the onions, then the carrots, then the potatoes and finally the tomatoes.
  • Sprinkle the salt, turmeric and pepper evenly over the vegetables and tilt the pan around several times to make sure the added seasonings have been well integrated into the dish.
  • Cover and cook on low flame for an additional 1 hour or until all the vegetables have softened.
  • This dish is typically on the drier side and there should not be too much broth left behind.
  • Gently remove the vegetables and lamb, arrange them in a serving dish, and pour the remaining broth over the vegetables and lamb.
  • Tas Kabob can be served with steamed rice or pieces of Persian flat bread.
Keyword comfort food, lamb, one pot meal, potatoes, stew, whole30
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