Tass Kebab

Directions

1. How to Prepare the Meat for Tass Kebab • First, grate one onion and squeeze out its juice. Add the grated onion to the ground meat along with the aromatic herbs and spices. Mix and knead the mixture thoroughly. Make sure the meat is well-kneaded so it sticks together. Then, take portions of the mixture and shape them as desired. For extra flavor, you can let the prepared meat rest in the fridge for a few hours to absorb the flavors better.
2. How to Prepare the Tass Kebab Sauce • Dice one onion and sauté it in a frying pan with a bit of oil until it turns golden. (I prefer to use a pan with high sides so I don’t need to stir it often, but you can use any pot you like.) Once the onions are golden, add the tomato paste and sauté it slightly until the color changes. Then add the spices (salt, pepper, turmeric, curry, saffron). Be sure to use spices in moderation—don’t overdo it. Sauté the spices for about 30 seconds, then add water (fill about two-thirds of the pot). Next, add the potatoes and bring it to a boil.
3. Now, move on to the meatballs. Fry them separately (for a healthier version, I recommend grilling them without oil). Make sure they’re fully cooked. Once done, add them to the boiling sauce. Important: When you add the meat to the sauce, it must be boiling. After adding the last meatball, your active work is done.
4. Now reduce the heat and let it simmer gently for at least 35 minutes. After that, add the tomatoes and lemon (or lemon juice). Taste and adjust the salt and spices, and let it simmer for another 15–20 minutes. Be sure to check on it occasionally so the sauce doesn’t get too thick. Once the sauce thickens slightly and the potatoes are fully cooked, your dish is ready. We Iranians love to enjoy this delicious stew with saffron rice, fresh herbs, yogurt, and salad—be sure to try it!