Description
Persian Shish Andaz is a flavorful and aromatic meat stew featuring tender lamb or beef cubes marinated with traditional Persian spices, then slow-cooked with pomegranate molasses and fresh herbs. This dish offers a perfect balance of sweet, tangy, and savory notes and is traditionally served over steamed rice or wrapped in flatbread for a comforting and authentic Persian meal.
Ingredients
Scale
Meat and Marinade
- 1 pound lamb or beef, cut into 1-inch cubes (Substitute with chicken or pork for a different twist.)
- 1 teaspoon ground turmeric (Curry powder can mimic the color.)
- 1 teaspoon ground cinnamon (Avoid if sensitive to strong spices.)
- 1 teaspoon ground cumin (Substitute with ground coriander if needed.)
- 1 teaspoon ground coriander (Feel free to omit if unavailable.)
- 1 teaspoon salt (Adjust according to your taste.)
- 1 teaspoon black pepper (White pepper works if you prefer a milder flavor.)
Cooking Ingredients
- 2 tablespoons vegetable oil (Olive oil or ghee can add flavor.)
- 1 large onion, thinly sliced (Yellow or red onions work beautifully.)
- 3 cloves garlic, minced (Fresh garlic makes all the difference!)
- 3 tablespoons pomegranate molasses (A balsamic glaze with lemon juice can substitute.)
- 2 tablespoons lemon juice (Use fresh lemon juice for the best results.)
- 1 cup chicken or beef stock (Vegetable stock is an excellent vegetarian alternative.)
Herbs and Serving
- 1/4 cup fresh parsley, chopped (Cilantro can be a good substitute.)
- 1/4 cup fresh mint, chopped (Chop for even distribution.)
- 2 cups steamed rice or flatbread (Consider saffron rice or whole wheat flatbreads.)
Instructions
- Marinate the Meat: Place the 1-inch cubes of lamb or beef in a bowl and sprinkle evenly with ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Cover the bowl tightly and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the meat.
- Sauté the Onions: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions and sauté for about 10 minutes until they turn golden brown and develop a rich sweetness.
- Add Garlic: Stir the minced garlic into the skillet with the onions, cooking for 1 to 2 minutes until the garlic is fragrant but not browned to avoid bitterness.
- Sear the Meat: Add the marinated meat cubes to the skillet with the onions and garlic. Sear the meat for 5 to 7 minutes, turning to brown all sides, which helps to lock in flavor and texture.
- Add Pomegranate Molasses and Lemon Juice: Pour in the pomegranate molasses and fresh lemon juice, stirring well to combine with the meat and onions. Cook this mixture for an additional 2 minutes to enhance the tangy and sweet flavor profile.
- Simmer with Stock: Add chicken or beef stock to the skillet, ensuring the meat is fully covered. Bring to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook slowly for 1 to 1.5 hours until the meat is fork-tender and infused with all the spices.
- Add Fresh Herbs: Stir the chopped fresh parsley and mint into the stew, reserving a little for garnish. This adds a fresh and vibrant note to the rich dish.
- Serve: Serve the Persian Shish Andaz hot over steamed rice or wrapped in flatbread. Garnish with the reserved parsley and mint leaves for a colorful and aromatic presentation.
Notes
- For a lighter option, substitute lamb or beef with chicken breast or thigh pieces.
- To enhance the sweetness, you can increase pomegranate molasses slightly but balance with lemon juice to maintain tanginess.
- Cooking time may vary depending on the meat type and cut; check for tenderness before serving.
- The dish tastes even better when allowed to rest for a few hours or overnight, as the flavors meld beautifully.
- Serve with saffron-infused rice for an authentic Persian experience.
