Go Back
–+ servings
Persian Shish Andaz

Persian Shish Andaz: Tender Spiced Meat You'll Love

Experience the enticing flavors of Persian Shish Andaz with tender marinated lamb or beef, infused with aromatic spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marination Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 kg Lamb or Beef (cut into 1-inch cubes) Opt for lamb for authentic flavor or beef for a milder taste.
For the Marinade
  • 1 teaspoon Ground Turmeric Brings a warm yellow hue and earthy flavor.
  • 1 teaspoon Ground Cinnamon Imbues a sweet warmth.
  • 1 teaspoon Ground Cumin Adds a nutty, peppery note.
  • 1/2 teaspoon Ground Coriander Introduces a citrusy brightness.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Black Pepper Adds warmth and depth.
For the Cooking Base
  • 2 tablespoons Vegetable Oil Used for sautéing.
  • 2 large Onions (thinly sliced) Forms the flavorful base.
  • 4 cloves Garlic (minced) Adds aromatic essence.
For the Sauce
  • 2 tablespoons Pomegranate Molasses Key for robust flavor.
  • 1/4 cup Lemon Juice Brightens the dish.
  • 1/2 cup Chicken or Beef Stock Enhances flavor infusion.
For Freshness
  • 1/4 cup Fresh Parsley (chopped) Enhances with freshness.
  • 1/4 cup Fresh Mint (chopped) Reserved for garnish.
To Serve
  • Steamed Rice or Flatbread Perfect bases to soak up the sauce.

Equipment

  • mixing bowl
  • heavy skillet

Method
 

Marinate the Meat
  1. In a large mixing bowl, combine your choice of lamb or beef cubes with ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Mix thoroughly and let it marinate.
Sauté Onions
  1. Place a heavy skillet over medium-high heat, add vegetable oil, and sauté the thinly sliced onions until golden brown, about 10 minutes.
Incorporate Garlic
  1. Add minced garlic to the caramelized onions, stirring for 1-2 minutes until fragrant.
Sear the Meat
  1. Increase the heat and add the marinated meat, searing for about 5–7 minutes until browned on all sides.
Add Saucy Flavors
  1. Stir in the pomegranate molasses and lemon juice, cooking for an additional 2 minutes.
Create the Base Sauce
  1. Pour in the chicken or beef stock, stirring to combine. Bring to a simmer, cover, and reduce heat. Cook for 1 to 1.5 hours.
Freshen Up the Dish
  1. Once the meat is tender, mix in the chopped parsley and mint just before serving.
Serve Your Creation
  1. Serve the Persian Shish Andaz hot, garnished with reserved parsley and mint.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 20mg

Notes

Allow marination for at least an hour for deep flavor. Use a heavy skillet for even heat distribution. Adjust flavors of pomegranate molasses and lemon juice to taste.

Tried this recipe?

Let us know how it was!