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Persian Shish Andaz

Delicious Persian Shish Andaz: A Hearty Comfort Dish

Experience the rich flavors of Persian Shish Andaz, a comforting stew featuring lamb or beef, spices, and pomegranate molasses.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Marination Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1000 grams Lamb or Beef Choose cuts with some fat for optimal tenderness and richness.
  • 2 tablespoons Vegetable Oil Essential for sautéing.
  • 2 large Onions Thinly sliced.
  • 4 cloves Garlic Minced.
For the Spices
  • 1 teaspoon Ground Turmeric Adds earthiness and a vibrant golden hue.
  • 1 teaspoon Ground Cinnamon Infuses warmth and a hint of sweetness.
  • 1 teaspoon Ground Cumin Provides a nutty flavor profile.
  • 0.5 teaspoon Ground Coriander Offers citrusy notes.
  • 1 teaspoon Salt Enhances all flavors.
  • 0.5 teaspoon Black Pepper Adds mild heat.
For the Sauce
  • 2 tablespoons Pomegranate Molasses Adds sweetness and acidity.
  • 0.25 cup Lemon Juice Brightens flavor.
  • 0.5 cup Chicken or Beef Stock Enriches flavor.
For Garnishing
  • 0.25 cup Fresh Parsley Chopped.
  • 0.25 cup Fresh Mint Chopped.
For Serving
  • Steamed Rice or Flatbread Essential for soaking up the sauce.

Equipment

  • large mixing bowl
  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine your lamb or beef with ground turmeric, cinnamon, cumin, coriander, salt, and pepper. Mix well to coat the meat with spices and marinate for 30 minutes to 1 hour.
  2. Heat a large skillet over medium-high heat and pour in the vegetable oil. Add the thinly sliced onions and sauté them for about 10 minutes until golden brown.
  3. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  4. Increase the heat to high and add the marinated meat. Sear for 5-7 minutes until browned on all sides.
  5. Stir in the pomegranate molasses and lemon juice, cooking for an additional 2 minutes to let flavors develop.
  6. Pour in the chicken or beef stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 to 1.5 hours.
  7. When meat is tender, stir in chopped parsley and mint just before finishing cooking.
  8. Serve hot with steamed rice or flatbread, garnished with remaining fresh herbs.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish can easily be adjusted for personal preferences by substituting lamb for beef or adding vegetables.

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