Another dish from my childhood, Tas Kabab, is a wonderful Persian stew that I forgot about as I grew up and went about my life. My mother used to make it a lot and we loved it. I’m not sure if she learned it from my grandmother, but I don’t remember grandma making it in this version. It could very well be my mother’s interpretation. There are various recipes out there for Tas Kabab, with at least one that I would like to try and make one day, but I’ve decided to start with Mom’s recipe as it brings good memories. I made it last week for my family and the feedback was so great that I’m making it again today. And it was very easy to make, too. So, I guess we are adding a new dish to our home cooking repertoire.
- 4 tbsp oil
- 2 large onions, peeled
- 4 large potatoes, peeled
- 8 chicken thighs, bone in and skinless
- 5 medium tomatoes
- 2 Omani limes (found in Middle Eastern stores)
- 3 tsp turmeric
- Salt and pepper to taste
- Slice the onions, the potatoes and the tomatoes and place each one of them in a separate dish.
- Heat the oil in a large pot. Arrange some of the onions at the bottom of the pot in one layer. Arrange a layer of the potatoes on top of the onion. Try to use as much of the potatoes as you can.
- Place the Omani limes in a small Ziploc bag. Close the bag and smash the limes until coarsely smashed. Sprinkle half the amount on the potatoes in the pot.
- Sprinkle the potatoes with 1 tsp turmeric, some salt and some black pepper.
- Place the chicken thighs in a large bowl. Sprinkle 2 tsp turmeric, salt and pepper and rub it in well.
- Arrange the thighs as the next layer in the pot.
- Top with the rest of the onions, the sliced tomatoes and the rest of Omani lime.
- Cover the pot, lower the heat to medium low and cook for 45 minutes. Then turn the chicken upside down, cover the pot and cook for 45 more minutes.
- Serve with some good bread to dip in the sauce and enjoy.