• About us
  • Share

    TAS Kabab

    Iran - TAS Kabab


    • Course/Drink: Main Course

    Tas kabab is an old fashioned Iranian beef stew satisfying wholesome stew anytime of the year .

    That is slow simmered with farm fresh root vegetables and aromatic spices. 

    Tas Kabab gets its name from the old days when they used to slow cook it with very little water in heavy copper pots “tas.” The kabab part of the name comes from the pounded strips of meat that is layered with vegetables and spices. Similar to another very traditional Persian stew “Abgoosht,” Tas Kabab is traditionally made with beef or lamb. In the recent years to avoid using red meat, some recipes substitute with chicken, but then it is just Khorak Morgh (chicken dish) and should not be called Tas Kabab.


    • 1 pound cross rib roast, or a similar marbleized beef roast, cut into 2-inch cubes
    • 2 medium yellow onions (¾ pound), peeled and sliced into thin rings (about ¼ inch)
    • 2 large carrots (½ pound), peeled and sliced ¼ inch
    • 3 medium white potatoes (1 pound), peeled and sliced ½ inch
    • 1 small yellow onion, peeled and sliced thin and fried in 2 TBSP vegetable oil or butter until golden brown (about 2 ounces of fried onions)
    • ½ tsp ground turmeric
    • 1 TBSP tomato paste
    • 1 ½ cups water
    • 1 tsp kosher salt
    • ½ tsp freshly cracked black pepper
    • 1/16 tsp ground saffron powder (optional)
    • ½ tsp Meat Spice Blend II (sprinkled on the meat layer)

    How to cook:

    1. First make the sauce: In a Dutch oven or a skillet add ground turmeric and tomato paste to 2 ounces of fried onions and saute for 2 minutes over medium low heat until aromatic. Add 1 ½ cups of water, kosher salt, black pepper, and the optional ground saffron. Bring the sauce to a boil. Turn the heat off, transfer to a bowl and set aside.
    2. On a cutting board, butterfly the cubed beef (please see the illustrated instructions). Use a meat tenderizer to pound and flatten the butterflied beef pieces, first on one side, then the other until about ⅛ inch thick. Set aside.
    3. In a medium Dutch oven or a heavy stockpot with a tight lid, arrange ⅓ of the sliced onion rings in the bottom.
    4. Layer the pounded meat to cover the onion rings, and sprinkle the top with ½ tsp Meat Spice Blend (II).
    5. Layer the top with ½ of the remaining onion slices, the potato slices, the sliced carrots and then top it all with the rest of the onion slices.
    6. Pour the prepared sauce over all the layered ingredients in the pot. Bring the sauce to a boil over medium heat. Reduce the heat to between low and medium low. Cover the pot and simmer for 1 ½ to 2 hours until the meat reaches the desired tenderness and the sauce is reduced. If there is too much liquid left in the pot, keep cooking with the lid off for a few more minutes until the sauce is reduced.
    7. Serve Tas Kabab with flat breads such as sangak, lavash, or pita bread and a side of Sabzi Khordan (fresh herbs), or torshi (pickled vegetables). Alternatively, you may serve it on a bed of rice, cooked Kateh style (Persian quick rice); try sprinkling some sumac on top for a tangy flavor.


    About Us

    The word Persia gives the image of a magical and mysterious land of far away and long ago, of ancient monuments and beautiful works of art – carpets, tiles, fine ceramics and miniatures. It also reminds us of legendary and tragic love stories and epic poems about great wars. And Persia is indeed a world ancient and contemporary, a bridge between heaven and earth. We want to show you around. Discover things to do on your next trip to Iran and plan a trip of your lifetime. Yes, it is that easy! This website gives you the tools to plan your trip to Iran: detailed information on destinations; inspiring ideas on what to see and do in each city; where to stay; where to eat; travel guides and let’s say everything you need so you can dream up a trip to Iran.


    This workshop is designed according to the UNESCO World Heritage Education Programme in order to give young people a chance to voice their concerns and to become involved in the protection of our common cultural and natural heritage. It seeks to encourage and enable tomorrow’s decision-makers to participate in heritage conservation and to respond to the continuing threats facing our World Heritage. The idea of involving young people in World Heritage preservation and promotion came as a response to Article 27 of the Convention Concerning the Protection of the World Cultural and Natural Heritage (World Heritage Convention). Furthermore, Patrimonito means 'small heritage' in Spanish and the character represents a young heritage guardian. Patrimonito has been widely adopted as the international mascot of the World Heritage Education Programme.
    Date: 29th December
    Number of trainees: 7
    Duration: 3 hours

    The workshop of "Patrimonito" was held on 29th of December. Participants arrived around 10:30 and they were welcomed by hot chocolate and Persian cup cakes. After a little introduction by trainers and trainees, the process started by making two groups and letting them choose a name for their group, each group was accompanied by a mentor then each group was given some images of world heritage sites in Iran and some descriptions, each group was asked to match images and descriptions, the mentor was guiding them throughout the activity. All trainees were participating actively and trying to remember their experiences about their travels to these places. When they were done with the activity, the mentors started giving the answers and a brief explanation about each site; mentors were using trainees’ ideas and experiences to complete their tasks.

    Shortly after that, the second part started which was a presentation done by two of mentors. The aim of this presentation was to define the value of these world heritage sites and duties of each person as a "Patrimonito", and what happens if there is no "Patrimonito" and nobody cares about our tangible or intangible heritage. In this part trainees started questioning and understanding the whole concept of being a "Patrimonito", they also added their own suggestions on how to protect our heritage and by the end of this part, they were completely aware about their role as a "Patrimonito".
    Now it was a best time to have a short break, during the break trainees were introduced to some of intangible heritages as they were served by traditional food and snacks and even they way of serving was according to traditions and everyone had this opportunity to discuss about intangible heritage while enjoying some traditional food and snacks.
    When the break was done, everyone was asked to choose a heritage either tangible or intangible and they had to introduce their chosen heritage to a tourist by making a postcard using what they have learnt. They were given all of necessary tools such as color papers, color pencils, glue, scissors, images of heritage and a mentor was with them in order to help them completing the task.

    When they were done, they handed out their postcards and with the mentors they sat together and spent a few minutes asking and answering about what they have learnt. Then they were told to say their vows for protecting their heritage and caring about it, the mentor said the vow and the trainees repeated after her and they officially became a "Patrimonito".

    The last but the best part was when they were given the certificates, and they were told that since they are aware of the value of the heritage and they know how to protect it, they are chosen as "Patrimonito" and they should continue their mission by introducing the value of heritage to others. They were granted certificates and labels and the workshop of "Patrimonito" was finished by taking some memorial photos.