🇮🇷 Iran · Food
Tash Kebab
By eatmundo · August 4, 2026
🇮🇷 IRA 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.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp oil in a large heavy-bottomed pot over medium heat.
- 2
Add 2 thinly sliced onions and sauté until translucent and lightly golden, about 8 minutes.
- 3
Sear the 4 lamb shanks on all sides until browned, then remove and set aside.
- 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 80 minutes.
- 8
Check the meat, ensuring it pulls easily from the bone, and serve warm with steamed saffron rice.
Frequently Asked Questions
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.
🇮🇷 IR
