Persian Pan Kabab | Kabob Tabei
Persian Pan Kabab | Kabob Tabei
Ingredients
For the Kabab
- 1 1/2 pounds ground beef, 80/20 lean
- 1 onion, medium, grated and squeezed dry
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
For the Tomato Sauce
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
For Serving
- 2 tomatoes, medium, sliced
- 1 green bell pepper, sliced (optional)
- 4 cups rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, grated and squeezed onion, minced garlic, turmeric, paprika, black pepper, and salt. Add the steeped saffron (including the water).
⏱️ 5 min
- 2
Mix all ingredients thoroughly with your hands until well combined and the mixture becomes slightly sticky. This ensures the kababs hold their shape.
⏱️ 5 min
- 3
Lightly grease a large non-stick pan (about 10-12 inches in diameter) with a little olive oil. Press the meat mixture evenly into the bottom of the pan, forming a flat, uniform layer.
⏱️ 5 min
- 4
Using a knife, gently score the meat mixture into individual kabab portions (e.g., rectangles or diamonds). Do not cut all the way through, just create indentations.
⏱️ 2 min
- 5
Heat the pan over medium heat. Cook the kabab for 10-12 minutes, or until the bottom is nicely browned. Carefully flip the entire kabab or individual portions (if they are firm enough) and cook for another 8-10 minutes until the other side is browned and cooked through.
⏱️ 20 min
- 6
While the kabab is cooking, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 7
Stir in the water, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
⏱️ 3 min
- 8
Once the kabab is cooked, pour the prepared tomato sauce over the kabab in the pan. Arrange the sliced tomatoes and optional bell pepper slices on top of the kabab.
⏱️ 2 min
- 9
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the vegetables to soften slightly.
⏱️ 7 min
- 10
Remove from heat. Garnish with fresh chopped parsley and serve immediately with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Pan Kabab | Kabob Tabei
For the Kabab
- 1 1/2 pounds ground beef, 80/20 lean
- 1 onion, medium, grated and squeezed dry
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
For the Tomato Sauce
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
For Serving
- 2 tomatoes, medium, sliced
- 1 green bell pepper, sliced (optional)
- 4 cups rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, grated and squeezed onion, minced garlic, turmeric, paprika, black pepper, and salt. Add the steeped saffron (including the water).
⏱️ 5 min - 2
Mix all ingredients thoroughly with your hands until well combined and the mixture becomes slightly sticky. This ensures the kababs hold their shape.
⏱️ 5 min - 3
Lightly grease a large non-stick pan (about 10-12 inches in diameter) with a little olive oil. Press the meat mixture evenly into the bottom of the pan, forming a flat, uniform layer.
⏱️ 5 min - 4
Using a knife, gently score the meat mixture into individual kabab portions (e.g., rectangles or diamonds). Do not cut all the way through, just create indentations.
⏱️ 2 min - 5
Heat the pan over medium heat. Cook the kabab for 10-12 minutes, or until the bottom is nicely browned. Carefully flip the entire kabab or individual portions (if they are firm enough) and cook for another 8-10 minutes until the other side is browned and cooked through.
⏱️ 20 min - 6
While the kabab is cooking, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 7
Stir in the water, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
⏱️ 3 min - 8
Once the kabab is cooked, pour the prepared tomato sauce over the kabab in the pan. Arrange the sliced tomatoes and optional bell pepper slices on top of the kabab.
⏱️ 2 min - 9
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the vegetables to soften slightly.
⏱️ 7 min - 10
Remove from heat. Garnish with fresh chopped parsley and serve immediately with cooked rice.
⏱️ 1 min