Persian Shish Andaz Meat

By Tyla | Last modified on Jan 25, 2026

Featured in: Dinner

The rich and aromatic flavors of Persian Shish Andaz Meat bring an exquisite taste of traditional Persian cuisine right to your dining table. With tender cubes of marinated lamb or beef, caramelized onions, and a harmonious blend of warming spices, this dish promises to captivate your senses and elevate your mealtime experience.

Slow-cooked to perfection, each bite melts in your mouth accompanied by the tangy vibrancy of pomegranate molasses and fresh herbs. Whether paired with fluffy steamed rice or soft flatbread, this dish embodies the heart of Persian cooking in every delicious morsel.

Why You’ll Love This Recipe

Experience tender, marinated meat enriched with a unique blend of warming Persian spices.
The perfect balance of tangy pomegranate molasses and fresh herbs adds layers of vibrant flavor.
Versatile serving options with steamed rice or flatbread make it ideal for any occasion.

Ingredients

Lamb or beef cubes (1 kg): Choice of tender meat, cut into 2.5 cm pieces, perfect for slow cooking and maximum flavor absorption.
Vegetable oil (3 tablespoons): Used to sauté onions and sear meat, providing a fragrant base without overpowering the spices.
Large onions, thinly sliced (2): Caramelized slowly for natural sweetness and depth that complements the rich meat.
Garlic cloves, minced (4): Adds aromatic pungency and enhances overall savory profile of the dish.
Ground turmeric (1 teaspoon): Bright golden color and earthy flavor, a staple spice in Persian cuisine.
Ground cinnamon (1 teaspoon): Warm and sweet undertones that balance savory spices beautifully.
Ground cumin (1 teaspoon): Adds a nutty, peppery warmth essential to the meat’s flavor complexity.
Ground coriander (1 teaspoon): Provides fresh citrusy notes that brighten the dish.
Salt (1 teaspoon): Enhances all the flavors, seasoning the meat perfectly.
Ground black pepper (0.5 teaspoon): Adds a subtle heat and depth to the aromatic spice mix.
Pomegranate molasses (3 tablespoons): Offers tangy sweetness that accents the savory meat beautifully.
Lemon juice (2 tablespoons): Fresh acidity to balance richness and tenderize the meat further.
Chicken or beef stock (250 ml): Simmered to enrich the sauce, keeping the meat moist and flavorful.
Fresh parsley, chopped (20 g): Adds a bright, herbaceous finish to the dish.
Fresh mint, chopped (10 g): Provides refreshing aromatic notes that lighten the rich meat flavors.
Steamed rice or flatbread: Ideal accompaniments to soak up the luscious sauce and complete the meal.

Instructions

Marinate the Meat: In a large mixing bowl, combine the lamb or beef cubes with turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss thoroughly to evenly coat each piece with spices. Marinate for 30 to 60 minutes to allow the flavors to penetrate deeply and tenderize the meat for a more succulent result.
Caramelize the Onions: Heat vegetable oil in a heavy-bottomed skillet over medium-high heat, then add the thinly sliced onions. Cook, stirring frequently, until they turn golden brown and caramelized, approximately 10 minutes. This slow cooking develops natural sugars, enhancing the dish’s rich and sweet aroma.
Sauté Garlic: Reduce heat to medium and add minced garlic to the caramelized onions. Cook for 1 to 2 minutes until fragrant, making sure the garlic does not burn. This step infuses the base with savory depth while keeping the flavors balanced.
Brown the Meat: Increase heat to medium-high and add the marinated meat cubes to the skillet. Sear the meat on all sides, stirring occasionally to achieve a rich brown crust. This browning technique locks in juices and enhances the overall flavor profile through the Maillard reaction.
Add Pomegranate Molasses and Lemon Juice: Stir in the pomegranate molasses and lemon juice, ensuring all meat pieces are well coated. Cook for 2 minutes to meld these bright, tangy notes with the savory meat, balancing richness with acidity.
Simmer in Stock: Pour in chicken or beef stock and bring the mixture to a gentle simmer. Cover and reduce heat to low, cooking for 60 to 90 minutes until the meat is tender and the sauce thickens. Slow simmering develops deep flavors and makes the meat melt-in-your-mouth delicious.
Finish with Fresh Herbs: Just before serving, stir in chopped parsley and mint, reserving some herbs for garnish. These fresh herbs add brightness and contrast to the rich stew, elevating the final dish both in appearance and taste.
Serve and Garnish: Present the Shish Andaz Meat alongside steamed rice or flatbread for a complete meal. Garnish with extra fresh herbs if desired to add a pop of color and freshness.

You Must Know

Adjust the spice amounts to suit your personal taste preferences for mild or bolder flavors.
Marinating the meat overnight in the refrigerator significantly improves tenderness and flavor depth.
This recipe works well with either lamb or beef, so choose your preferred meat for a customized experience.

Storage Tips

Store leftover Shish Andaz Meat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the meat’s tenderness and avoid drying out the sauce.

Serving Suggestions

Enjoy this dish served with fluffy basmati or jasmine rice to absorb the flavorful sauce, or alongside warm flatbread such as lavash or pita. A simple side salad with cucumber and yogurt complements the rich meat, balancing each bite with freshness.

Professional Tips

For best results, use a heavy-bottomed skillet or Dutch oven to evenly distribute heat during cooking.
Keep the heat low and slow during the simmering phase to ensure the meat becomes tender without drying out.
When caramelizing onions, stir frequently and be patient to develop deep golden color without burning.

FAQs

Can I substitute beef for lamb?: Yes, beef is a great alternative that works wonderfully with the spices used, offering a slightly different but still delicious flavor.
Is this dish gluten free?: Yes, all the ingredients in this recipe are gluten free, making it suitable for those with gluten sensitivities.
How long should I marinate the meat?: While 30 to 60 minutes is sufficient, marinating overnight enhances tenderness and infuses richer flavor into the meat.
What can I serve with Persian Shish Andaz Meat?: Steamed rice or flatbread are traditional; you can also serve it with roasted vegetables or a fresh herb salad.
Can this recipe be made ahead?: Yes, it can be prepared a day in advance and gently reheated, which also helps deepen the flavors.
How do I store leftovers?: Keep leftovers refrigerated in a sealed container for up to 3 days and reheat over low heat on the stove.
What is the role of pomegranate molasses?: Pomegranate molasses adds a unique tangy sweetness that balances the savory spices and enriches the sauce beautifully.