This satisfying Iranian stew, traditionally a fusion of meat and vegetables, has been updated with layers of delicious hearty vegetables, quince (or Granny Smith apples), and potatoes, along with aromatic spices. Cooked on very low heat for several hours, tas kebab is a cool weather comfort food that’s been in our family for generations.
1 large onion, chopped
4 garlic cloves, minced
1 large eggplant or 2 small ones, peeled and chopped
1 large zucchini, chopped
2 carrots, chopped
2 quince (or Granny Smith apple or pears), chopped
4 Yukon gold potatoes, chopped
4 large tomatoes, chopped
1 cup dried prunes, chopped
1 tablespoon nutritional yeast
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon pepper, optional
1 tablespoon tomato paste dissolved with 2 tablespoons hot water
Juice of one lemon
1. In a 5-quart pot, sauté the chopped onion, garlic, and turmeric until the onions have softened.
2. Mix the eggplant, zucchini, carrots, quince, potatoes, tomatoes, and prunes together in a bowl.
3. Mix the nutritional yeast, cumin, coriander, and pepper (if using) together.
4. Add a layer of the vegetables on top of the cooked onion mixture and top with a bit of the mixed spices.
5. Repeat until all vegetables and spices have been used.
6. Mix the tomato paste and the lemon juice and pour over the top of the tas kebab.
7. Cook on low heat, covered, for 2-3 hours.