By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Tash Kebab. The percentage is the share of ingredients the two recipes have in common.
Fattet Mouz Dani (Lamb Shank Fatteh)In Egypt · same ingredients· Same technique63%
Beg AlichaIn Ethiopia · same ingredients62%
Beef Tagine with ChickpeasIn Morocco · same ingredients53%
A slow-cooked, succulent stew where lamb is braised with aromatics until it melts in your mouth. This classic Persian dish relies on patience to develop a rich, complex sauce.
According to eatmundo's ingredient comparison, the closest dish to Tash Kebab from another cuisine is Fattet Mouz Dani (Egypt): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 3 tbsp oil in a large heavy-bottomed pot over medium heat.
- 2
Sear the 4 lamb shanks on all sides until well browned, 10 minutes, then remove and set aside.
- 3
In the same pot, add 2 thinly sliced onions and sauté until translucent and lightly golden, 8 minutes.
- 4
Stir in 1 tsp turmeric and 4 minced garlic cloves, cooking for 1 minute until aromatic.
- 5
Mix in 2 tbsp tomato paste, frying it for 2 minutes to remove the raw acidity.
- 6
Return the lamb to the pot and cover with just enough water to submerge the meat halfway.
- 7
Add 0.5 tsp bloomed saffron, salt and pepper, cover tightly and simmer on low for 150 minutes, turning the shanks every 40 minutes so the exposed tops stay moist.
- 8
Check the meat: it should pull easily from the bone. If it does not, keep simmering covered and check every 15 minutes. Serve warm with steamed saffron rice.
Frequently Asked Questions
What is Tash Kebab?
Tash Kebab is an Iranian meat dish featuring lamb shank stewed with onions, garlic, saffron, and turmeric. It is typically served as a main course for lunch or dinner, often accompanied by rice.
Can I use beef instead of lamb?
Yes, beef chuck or shank works well but requires a slightly longer simmering time.
What is the secret to the best flavor?
The secret is to brown the meat thoroughly before adding water, which builds the base flavor.
How do I know when it's done?
The meat should be fork-tender and begin to fall off the bone with very little resistance.
Should the sauce be thick or thin?
It should be a thick, concentrated reduction; if too thin, remove the lid for the final 15 minutes.
🇮🇷AI-generated image
