Pan Kebab (Kabab Digi)
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2 servings

  • 300g minced beef
  • 1 small onion grated
  • 2 teaspoons sumac
  • 1 teaspoon liquid saffron (How to prepare saffron) 
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 3 cloves of chopped garlic
  • 1 can of Chopped tomato or 2-4 fresh tomatoes


  • In a big bowl, place meat, onion, sumac, saffron, turmeric, salt and pepper.
  • Mix together.
  • Grease frying pan with oil.
  • Flatten meat mixture into the frying pan and make a few lines to divide meat into strips.
  • Place frying pan on the stove and cook the kabab for a few minutes on one side using medium heat.
  • Turn the strips over and cook for few more minutes.
  • In another frying pan add 2 to 3 tablespoons oil.
  • Add garlic and fry for 30 seconds, then add canned or fresh tomatoes.
  • Cook for few minutes on high heat.
  • Add cooked tomatoes on top of the kababs.
  • Cook for a further 5 minutes.
  • Serve with steamed rice (kateh or chelo).
  • Now enjoy (nooshe jan). 

If you prefer, you can leave out the onion and add 1 raw egg instead. 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
Don’t overcook okra, as they will become slimy and lose their shape.
About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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