No, this isn't some weird fetish post about staying in the bath so long your skin turns pruney.
Rather, it's one man's (neurotic) quest to "Give Prunes Their Due!" I don't really know what prunes are due... maybe a better name? I did notice that the nice folks over at Sunkist are calling them "Dried Plums" now. Anyway.
Of course, because I love and adore David, and think he's the neatest thing since Pierre Herme macarons, I couldn't pass up the chance to partake in this neat event. Then, a funny thing happened.
I rediscovered one of my very favorite Persian recipes: Toss Kabab (or Tas Kebab, as you wish). My nanny used to make this dish many moons ago, and the taste of it is utterly comforting to me. C put this on the "top 10 dishes" list, so I hope it's not just my childhood memories.
Toss Kabab (Persian Meat & Prune Stew)
- 2 tbsp olive or canola oil
- 2 large onions, sliced in rings
- 2 tbsp turmeric
- 1.5 lbs lamb stew meat
- 1 lb beef stew meat
- 1 large quince ("beh") or 2 apples, cored, halved & sliced thin
- 2 carrots, sliced into rounds
- 3 medium potatoes (I prefer waxy potatoes to starchy potatoes - try Yukon Golds), sliced thin
- 1 can diced tomatoes
- 2 c. prunes
- juice of half a lime (or verjus, called "ab-ghooreh" in Farsi)
- Over medium flame, heat the oil in a large Dutch oven or other heavy pot.
- Toss the onions lightly with the oil, allowing them to cook for just a couple of minutes until they are barely translucent. Season with salt & pepper, and sprinkle with the turmeric.
- Continue layering the next five ingredients. Season the top with a bit more salt & pepper.
- Pour the whole can of tomatoes and their juice over the potatoes, and evenly distribute the prunes across the top.
- Add the lime juice or verjus, cover tightly and turn the heat to high.
- When the pot starts spewing steam, and threatens to blow its lid, reduce the heat to medium-low.
- Allow to simmer for 90 minutes or until the meat is tender (you can certainly cook this all day on low, if you wish).
- Serve with pita or lavash bread to soak up the juices.