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.
Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”