Iranian · beginner
Iranian Pan-Seared Beef Patties With Sumac Tomato Glaze
A practical Iranian stovetop pan-kebab made with seasoned minced beef scored into strips, seared alongside halved tomatoes, and seasoned with tangy sumac.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine ground beef, squeezed grated onion, 1 teaspoon sumac, turmeric, 1 teaspoon salt, and black pepper. Knead vigorously for 3 minutes until uniform.
- 02
Heat olive oil in a wide non-stick skillet over medium-high heat.
- 03
Transfer the meat mixture to the skillet and press it down evenly across the entire bottom into a single flat disk.
- 04
Use a blunt spatula to slice the meat disk into 4 long equal strips while still in the skillet; cook for 6 minutes until the bottom is browned.
- 05
Flip the meat strips, place tomato halves cut-side down into the empty spaces in the skillet, and drizzle steeped saffron water over top.
- 06
Cover skillet with a lid, turn heat to medium-low, and cook for 8 minutes until beef is cooked through; sprinkle remaining sumac over top before serving.
A LITTLE KITCHEN KNOW-HOW
Stovetop Pan-Kebab Scoring
Pressing raw seasoned minced meat flat into a cold pan and scoring into strips before cooking to ensure even pan-frying without grilling.
Notes from the kitchen
- Thoroughly squeezing liquid out of the grated onion prevents the beef patties from breaking apart while turning.
- Searing cut tomatoes cut-side down releases natural juices that join with saffron water to create a pan gravy.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
