Persian Shish Andaz: Tender Lamb or Beef in Aromatic Sauce

Persian Shish Andaz offers a rich blend of spices with tender lamb or beef for a memorable dining experience.

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Prep Time 1

Cook Time 1 30

Marination Time 1

Total Time 2 30

Servings: 4 servings

Course: Dinner

Cuisine: Persian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

1 kg lamb or beef A tender choice; replace with chicken for a lighter option.

For the Base

2 tablespoons vegetable oil Ideal for sautéing; try olive oil for a richer taste.
2 large onions, thinly sliced Sweetens when caramelized; shallots work as a fine substitute.
4 cloves garlic, minced Infuses the dish with aromatic goodness; garlic powder is a viable alternative.

For the Spices

1 teaspoon ground turmeric Adds vibrant color and earthy depth; omit for a milder profile.
1 teaspoon ground cinnamon Imparts warmth and sweetness; use cardamom for a unique twist if desired.
1 teaspoon ground cumin Essential for authenticity and nutty flavor; can be omitted if unavailable.
1/2 teaspoon ground coriander Brings a citrusy note to balance spices; extra cumin can replace it.

For the Sauce

1 teaspoon salt Enhances flavor; adjust according to dietary preferences.
1/2 teaspoon black pepper Adds subtle kick; tailor to your spice tolerance.
2 tablespoons pomegranate molasses Crucial for sweet, tangy punch; mix with molasses and lemon juice if unavailable.
1/4 cup lemon juice Brightens dish; fresh is best, lime juice can substitute.
1/2 cup chicken or beef stock Enriches sauce and keeps meat juicy; switch to vegetable stock for vegetarian option.

For Finishing Touches

1/4 cup chopped fresh parsley Introduces freshness and color; cilantro can be used interchangeably.
1/4 cup chopped fresh mint Offers vibrant herbal note; optional for those preferring less herbiness.
Steamed rice or flatbread Complements the dish perfectly.

Equipment

Large Bowl
large skillet

Method

Marination and Cooking

In a large bowl, combine 1 kg lamb or beef with 1 teaspoon ground turmeric, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly and let marinate for at least 30 minutes to 1 hour.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 2 thinly sliced onions and sauté for about 10 minutes until golden brown.
Lower heat and stir in 4 minced garlic cloves. Cook for 1-2 minutes until fragrant.
Increase heat and add marinated meat to the skillet. Brown the meat on all sides for about 6-8 minutes.
Stir in 2 tablespoons pomegranate molasses and 1/4 cup fresh lemon juice. Cook for another 2 minutes.
Pour in 1/2 cup chicken or beef stock, bring to a gentle simmer, then cover the skillet. Reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally.
In the last few minutes, stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh mint.
Plate the Persian Shish Andaz alongside steamed rice or flatbread, garnishing with extra herbs.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 4mg

Notes

Marinate meat overnight for deeper flavor absorption and tenderness. Properly sear meat on high heat to lock in moisture and flavor, and keep an eye on simmering sauce to adjust heat as necessary.

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