Persian Shish Andaz Meat
A savory Persian dish featuring marinated lamb or beef with aromatic spices, caramelized onions, and fresh herbs, perfect served with steamed rice or flatbread.
Equipment
- 1 large heavy-bottomed skillet
- 1 large mixing bowl
Ingredients
- 2.2 lb lamb or beef cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 2 large onions thinly sliced
- 4 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 1 cup chicken or beef stock
- ¾ oz chopped fresh parsley
- ⅓ oz chopped fresh mint
- Steamed rice or flatbread for serving
Instructions
- Combine meat cubes with turmeric, cinnamon, cumin, coriander, salt, and black pepper in a large bowl. Toss well and marinate for 30 to 60 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring often, until golden brown and caramelized, about 10 minutes.
- Reduce heat to medium and add minced garlic to the onions. Cook for 1 to 2 minutes until fragrant.
- Increase heat to medium-high and add marinated meat to the skillet. Sear and stir occasionally until browned on all sides.
- Stir in pomegranate molasses and lemon juice, coating the meat. Cook for 2 minutes to blend flavors.
- Pour in stock and bring to a gentle simmer. Cover, reduce heat to low, and cook for 60 to 90 minutes until meat is tender and sauce thickens.
- Stir in chopped parsley and mint before serving, reserving some for garnish.
- Serve with steamed rice or flatbread, garnished with extra herbs if desired.
Notes
- Adjust spices to taste.
- Marinate meat overnight for extra tenderness.
- Beef can substitute lamb if preferred.