Kabab Sardashi - Persian Baked Kebab from Hamedan
Kabab Sardashi (کباب سرداشی) is a traditional dish from Hamedan, a historic city in western Iran. Despite the name, this kebab isn’t grilled or skewered. Instead, it’s baked, right inside a pan, over layers of sliced vegetables.
The word Sardashi comes from the Hamedani dialect: “Sar-e Dāsh” means “on top of the oven stone.” Back in the day, families would prepare this dish at home and carry it to their local Sangak bakery, where the baker would place the pan on the hot stones inside the bread oven. The kebab would bake slowly, absorbing the intense heat from below while the top caramelised beautifully. That unique cooking method is exactly how it earned its name.
At its heart, Kebab Sardashi is a flavour-packed Persian traybake made with seasoned ground meat, potatoes, bell peppers, tomatoes, and chilli. All baked together until golden and tender. It’s rustic, satisfying, and made for sharing.
I cooked mine on a grill and gave the top a final char with a blow torch. But a regular oven works perfectly.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 20 min
Cook: 1 h 15 min
Total: 1 h 35 min
Ingredients (serving 4)
For the Meat Marinade
500g ground lamb or beef (or a mix)
1 medium onion, grated (juice squeezed out)
1 medium potato, grated (juice squeezed out)
2 garlic cloves, finely grated
1 tbsp ground sumac
1 tsp turmeric
1 tsp ground black pepper
1 tsp salt
For the Vegetable Base:
2 medium potatoes, peeled and sliced (1 cm thick)
2 large tomatoes, halved and base sliced thinly
1 large green bell pepper, deseeded and sliced into thick rings
1–2 green chillies (optional, for heat)
For the Pan:
1–2 tbsp unsalted butter or ghee (for greasing)
1 tbsp tomato paste (ideally smoked, optional)
Method
Preheat your oven to 180°C (fan) | 200°C (conventional) | 390°F.
If using convection or gas, adjust accordingly.
Prepare the meat mix:
In a large mixing bowl, combine the ground meat, grated onion, grated potato, garlic, sumac, turmeric, pepper, and salt.
Knead well for 3–5 minutes. This is essential for binding and texture.
Tip: Sumac adds a deep tang that balances the richness of the meat. Don’t skip it!
Prepare the vegetables:
Slice the potatoes into 1 cm thick rounds.
Cut the bell pepper into thick slices.
Cut a very thin slice from the bottom of the tomatoes. This improves contact with the pan so they can release their water properly.
Leave chillies whole or halve them, depending on heat preference.
Prepare your baking pan:
Use a cast iron, steel, or oven-safe pan.
Grease generously with butter or ghee.
Optional: Brush the base with tomato paste for added smokiness and colour.
Shape the meat:
Flatten the meat mixture evenly across the base of the pan, pressing firmly with your hands to shape it as a flat patty.
(You can let it rest for 10–15 minutes at room temperature if desired, but not essential.)
Arrange the vegetables:
On top of the meat, lay out the sliced potatoes, then the bell pepper rings, tomatoes (cut side down), and finally the chillies.
Bake uncovered in the preheated oven for about 1 hour and 15 minutes, or until:
The potatoes are fully cooked and lightly golden.
The meat is caramelised around the edges.
The vegetables are tender with golden edges.
Serve Kebab Sardashi
Serve hot, straight from the pan, with any of the following:
Fresh flatbread (Sangak, Lavash, Barbari)
Sabzi Khordan (fresh herbs like mint, basil, tarragon, spring onions)
Mast-o-Khiar or thick Persian yoghurt
Steamed rice for a heartier meal
It’s a communal dish. Set the pan in the middle of the table and let everyone dive in.
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