This hearty satisfying Iranian Stew, is traditionally a fusion of meat and vegetables. But here it 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 Kabab is a cool weather comfort food that’s been in our family for generations.
1 large white onion, chopped
4 garlic cloves, minced
1 large eggplant or 2 small ones, peeled & chopped
1 large zucchini, sliced
2 carrots, sliced
2 fresh quince or Granny Smith apples or pears, chopped
4 Yukon Gold potatoes, chopped
4 large ripe tomatoes, chopped
1 Tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1 cup unsulfered dried prune, cut in half
1 Tbsp tomato paste dissolved with 2 Tbsp of hot water
The juice of one lemon
1-In a 5qt. pot, dry sauté the onion with a tsp of turmeric, until the onions become translucent and have softened. Add a little water (1 Tbsp) at a time should you need to.
2-Add the minced garlic and sauté for another minute being careful not to burn the garlic.
3-In a small bowl, mix the nutritional yeast, cumin, coriander and pepper.
4-Now we are going to construct and layer the ingredients….place the eggplants on top of the onions, sprinkle a little of the spice mixture on top of the eggplant, now put the carrot slices on top of the eggplants, sprinkle with the spice mixture, now put the sliced potatoes on top of the carrots, sprinkle with spice mixture, now place the quince (or apples or pears) and sprinkle with spice mixture. Now add the chopped tomatoes, and prunes. At this point you should not have any spice mixture left.
5-Pour the dissolved tomato and lemon juice mixture, on top of everything. Cover and cook on low heat for a few hours.
6-When serving, top with some fresh basil and some pomegranates when in season.