Editorial sample recipeIranianbeginnerGluten-FreeDairy-FreeHalal

Iranian Pan-Seared Beef Patties With Sumac Tomato Glaze

Name: Iranian Pan-Seared Beef Patties With Sumac Tomato Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 1.5 lbs Ground beef, 85/15 lean ratio; 1 medium Yellow onion, finely grated and squeezed dry of liquid; 1.5 tbsp Ground sumac; 0.75 tsp Ground turmeric; 0.5 tsp Ground black pepper; 3 medium Roma tomatoes, halved lengthwise; 2 tbsp Extra virgin olive oil; 0.25 tsp Saffron threads, steeped in 2 tbsp warm water

A practical Iranian stovetop pan-kebab made with seasoned minced beef scored into strips, seared alongside halved tomatoes, and seasoned with tangy sumac.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Iranian Pan-Seared Beef Patties With Sumac Tomato Glaze

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Technique to learn

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.

Instructions

Step 1: 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.
Step 2: Heat olive oil in a wide non-stick skillet over medium-high heat.
Step 3: Transfer the meat mixture to the skillet and press it down evenly across the entire bottom into a single flat disk.

Step 4: 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.

Step 5: Flip the meat strips, place tomato halves cut-side down into the empty spaces in the skillet, and drizzle steeped saffron water over top.

Step 6: 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.

Cooking tips

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.

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