Name: Skillet Kabab (Kabab-e Tabe’i-ye Kermani)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: ½ teaspoon fine sea salt; 2 tablespoons oil; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water; ½ teaspoon turmeric; 4 cloves garlic, peeled and grated; 1 lb/450 g ground lamb, beef, or chicken or turkey (dark meat); 1 small onion, peeled and grated; 1 teaspoon freshly ground pepper; 2 tablespoons lime juice or sumac powder; 1 teaspoon fine sea salt; 1 lb/450 g russet potatoes, peeled and cut into ¼ in/.6 cm-thick, round slices (optional); ½ teaspoon fresh ground pepper; 3 large tomatoes, peeled and sliced into ¼ in/.6 cm-thick, rounds

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This dish is popular throughout Iran under various different names. In Hamadan, for instance, they grate the potato and mix it into the lamb paste (in step 1), use slices of bell peppers on top of the tomatoes, and call it kabab-e sardash.

Ingredients

paste

1 lb/450 g ground lamb, beef, or chicken or turkey (dark meat)

Method

For the paste: In a mixing bowl, combine all the ingredients for the lamb paste (except the oil). Knead lightly, using your hands, to create a soft paste (do not over-mix).
Moisten your hands and shape the paste into a large meatball and place it in the center of a well-oiled heavy-based 8in/20cm-diameter skillet (or frittata pan).
Press down with