Northern Iranian Foods / How to Make Simple and Juicy Pan Kebab with Potatoes

According to the Cooking Service of Saed News, Pan Kebab Koteh is one of the very delicious and delightful Iranian-style dishes. Pan Kebab Koteh is an amazing meal that you can prepare in the shortest time and enjoy. You can cook it very easily and simply and experience an exceptional flavor. Adding pomegranate paste to Pan Kebab Koteh makes its taste several times more delicious and truly gives an outstanding flavor to the dish. I recommend you definitely try cooking it and enjoy eating this meal. This delicious dish is served with steamed rice (kateh) and fried potatoes, and you can prepare and serve it in a “Gomaj” pot, which is a northern Iranian clay pot.

Preparation of Pan Kebab Koteh:

Step 1: Preparing the ingredients
First, wash the onion, peel it, and grate it finely into a suitable bowl. Wash the parsley and let it dry, then finely chop it on a cutting board. Wash the tomatoes and slice them into rings. Knead the ground meat together with the grated onions until well combined. Then add spices including salt, black pepper, turmeric, garlic powder, and paprika to the mixture and knead again. Add the parsley and mix thoroughly so the spices’ flavor spreads evenly throughout the meat.

Step 2: Preparing the pastes
In a small suitable pan, pour some oil and over low heat, lightly sauté the tomato paste along with the sour pomegranate paste until the color opens up and they mix well. After a bit of sautéing and the colors have blended, turn off the heat and set the pan aside to add the paste mixture later during cooking. Be careful not to sauté the pomegranate paste too much, as it can burn.

Step 3: Cooking the meat
Place the ground meat mixture in an appropriate pan, spreading it evenly with your hands and smoothing the surface. Pour some oil over the meat, place a few pieces of butter on top, cover with a lid, and cook over low heat for 20 minutes until the meat is fully cooked. After that, remove the lid and place the sliced tomatoes on the meat. Then pour the previously prepared paste mixture over the meat and tomatoes, cover again, and cook until the tomatoes are soft and the flavors have blended into the kebabs.

Step 4: Preparing the steamed rice (kateh)
Soak the rice beforehand with a little salt so that the water level is about one finger above the rice. Place the pot on heat, add a bit of oil and butter on the rice, and wait until the excess water is absorbed. Shape the rice into a mound, place a cloth or a lid on the pot, and let it steam.

Step 5: Serving Pan Kebab Koteh
Peel and slice the potatoes, then fry them with some salt in oil until golden. After the kebabs have combined well with the pastes and tomatoes, place the pan kebabs on the steamed rice and serve with tomato sauce, fried potatoes, and saffron rice. Enjoy your meal!