Plune Brogging... I mean, Prune Blogging!

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)

1. Over medium flame, heat the oil in a large Dutch oven or other heavy pot.
2. 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.
3. Continue layering the next five ingredients. Season the top with a bit more salt & pepper.
4. Pour the whole can of tomatoes and their juice over the potatoes, and evenly distribute the prunes across the top.
5. Add the lime juice or verjus, cover tightly and turn the heat to high.
6. When the pot starts spewing steam, and threatens to blow its lid, reduce the heat to medium-low.
7. Allow to simmer for 90 minutes or until the meat is tender (you can certainly cook this all day on low, if you wish).
8. Serve with pita or lavash bread to soak up the juices.

Technorati Tags: Food | Food & Drink | Recipes | Persian | Prune Blogging Thursday | San Francisco

Comments

[john]

Anything with lamb and quince in it has to be good... thanks for this one!

[Brett]

Thanks for sharing your nanny's recipe! I love slow-cooked dishes, especially in the cold winter (or where we live, summer too) months. And I'm a fan of prunes, so this is a definite "must try" for me. Especially since C put it in his top 10!

Regarding the word "prune," I think it has cute ring to it. Rhymes with swoon, tune, moon, June. All good words. "Dried plum," on the other hand, is just dumb and makes my brain numb.

[Jaleh]

Your Toss Kabab looks so good and pretty!! How did you manage to get it to look so nice? I bet it tasted as good as is looked. It is so odd and amazing that you associate the taste with your nanny - she did make a good Toss Kabab and you love it.
Certainly brought back a lots of memories.

[Fatemeh]

Brett - I must admit, the recipe is actually my mom's, only slightly tweaked by me. I think you'll really like it.

Unfortunately, the word "prune" just makes me think of being in the bath too long. :-(

Mom - I just layered it all very carefully. Believe me, it did NOT look this pretty when we were done massacreing it. It was SO SO delicious! Oh, and 90 minutes was plenty of time for the meat to get nice and tender in my big heavy pot. Probably would take a bit longer in a thinner-bottomed pot. I'll never forget "Kos Kabab". ;-D

[Charlotte]

As an ex-resident of prune country (although they do seem to be called "dried plums" these days when they leave Sutter County ... well, that's what they always were, nu?) I am very, very pleased to see this, even if I didn't see it in enough time to do something.

[jaleh]

Ooooh, you are so busted for using the Other name!!:o)
I was so tempted to use it as well, but then, I thought I better not.