In celebration of International Women's Day, we've been lucky enough to have Shahnaz from Free to Feed share one of her delicious recipes! She's shared her recipe for Tas Kabab with Saffron Rice and Salad Sabzyjat, a famous dish from Iran.
Serves 6
Tas kabab:
500gms Lamb mince
500gms Beef mince
1 brown onion, peeled and finely chopped
2 teaspoons turmeric
1 teaspoon ground cinnamon
1 teaspoons sumac
1 teaspoon black pepper
1 tablespoon salt
50ml olive oil
3 potatoes peeled and sliced into 4mm thick slices
3 tomatoes – sliced into 4mm thick slices
4 tablespoons tomato paste
1 cup of boiling water
20 ml lemon juice
Slices of lemon for garnish
Saffron rice:
1kg basmati rice
2 tablespoons salt
1gm saffron
2 tablespoons boiling water
1 potato
Vegetable oil
Salad Sabzyjat:
2 lebanese cucumbers
2 Tomatoes
1 bunch coriander
Onion
1 baby cos lettuce
2 lemons – squeezed
1 teaspoon sumac
2 teaspoons salt
Method:
Place the lamb & beef mince, onion, turmeric, sumac, cinnamon, black pepper & salt in a mixing bowl.
Use your hands to thoroughly combine the mixture.
Slightly wet your palm, grab some mince mixture (about the size of a mandarin) and shape the kebab into a long rectangle (about 30cmx 3cm). Have a bowl of cold water to wet your hands.
Press your finger down the length of the kebab to make slight indentations.
Place on a large tray. Continue until all of the mince has been used.
Heat oil in pan until hot, reduce heat to medium and carefully place the kebabs in the pan.
Flip the kebab over after about 5 – 7 mins.
Add slices of potato on top of the kebabs, cover with lid and cook for a further 5 – 7 mins.
Remove the lid and top the potatoes with tomato slices. Replace the lid and continue to cook for about 5 mins.
In the meantime, combine the tomato paste & boiling water, ½ teaspoon each of black pepper, cinnamon, sumac & turmeric.
Spoon on top of tomato. Continue to cook over low heat for about 10 mins.
Add tablespoon lemon juice before serving.
Wash and soak the rice in cold water for 15 minutes. Bring a large pot of water to the boil, add 2 tablespoons salt. Add the drained rice and cook for 5 – 7minutes over a medium high heat. Drain and set aside.
Peel the potato and slice into 5mm thick slices.
Crush the saffron in a mortar & pestle, then bloom saffron by adding boiling water. Let sit for 20 mins to allow the flavour and colour to develop.
Heat oil in the same pan you cooked the rice until hot. Carefully place slices of potato on the bottom of the pan.
Add rice on top of the potatoes, piling it high like a “mountain.”
Wrap the lid with a clean tea towel and place on top of the pot, reduce heat to very low. Steam for 15 minutes (when you see steam rising from the saucepan you know your rice is ready!)
Wash & drain the salad ingredients.
Shred lettuce and place into a serving bowl.
Slice cucumber into 2cm long battens and add on top of the lettuce.
Quarter the tomatoes and remove the fleshy inside of the tomato, slice the skin into strips and place on top of the cucumber.
Thinly slice the onion and add to lettuce mixture.
Finely chop coriander leaves and scatter over the top of the salad.
Mix the lemon juice with sumac and salt and pour over salad.
Tada! Salad sabzyjat!
Bringing it all together to serve!
Place two large spoons of rice into a bowl, add the saffron and stir to combine, set aside.
On a large platter, spoon the remaining rice on one side, top with saffron rice and arrange the crispy crunchy potato around the edges of the platter.
Place the Tas kabab next to the rice.
Garnish with slices of lemon and serve with salad.
