Pan Kebab is one of the Persian classic recipes that you can't find at any restaurant because it is an absolute mum-dish. My mum made this dish for our dinner or school lunch at least once a week and we never had enough of it.
Classically this recipe is made with beef or chicken mince. Here I used a plant-based mince from Woolworths and it worked perfectly.
This recipe serves 4 people. Made in a medium non-stick pan.
400g mince (I used Naturli Plant-Based mince)
1 medium onion grated
4 tsp Kebab Spice Blend from Exotic Bazaar
Few cherry tomatoes or 1 tomato sliced
5 baby capsicum or half a capsicum sliced
1 tbsp olive oil (for greasing)
1- Preheat oven to 180C (fan force). (If you don't have an oven see step 8 for alternate method)
2- Mix the grated onion with the mince and season with 4 tsp of Kebab Spice Mix.
3- For best results wear a food-safe glove and mix well with one hand until combined.
4- Grease an oven-safe pan with oil and transfer the mixture to the pan.
5- Press down the mixture by hand creating a flat layer that covers the bottom of the dish.
6- Divide into portions using a spatula (see the middle image below).
7- Place the slices of tomatoes and capsicums in-between the kebab portions.
8- Bake in the oven for around half an hour or until the top has browned.
Cook on the stovetop, turn the kebabs after 15 minutes to cook on both sides.
7- Serve with rice, salad, and yoghurt.
You can find the recipe for Persian rice here.