Persian Shish Andaz: Tender Meat in a Sweet Pomegranate Sauce

Discover the delightful flavors of Persian Shish Andaz, a must-try dish featuring tender meat marinated in pomegranate molasses.

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Prep Time 1

Cook Time 1 30

Marinating Time 1

Total Time 2 30

Servings: 4 servings

Course: Dinner

Cuisine: Persian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

1 pound Lamb or Beef, cut into 1-inch cubes Lamb offers a traditional richness, beef is a perfect substitute.

For the Sauté

2 tablespoons Vegetable Oil Ideal for sautéing without altering the flavor profile.
1 large Onion, thinly sliced Caramelizing enhances sweetness and overall flavor.
2 cloves Garlic, minced Adds a wonderful aromatic essence when cooked.

For the Spice Mix

1 teaspoon Ground Turmeric Provides warmth and vibrant color.
1 teaspoon Ground Cinnamon Adds subtle sweetness and depth.
1 teaspoon Ground Cumin Gives an earthy undertone.
1 teaspoon Ground Coriander Enhances the spice mix with citrusy notes.
1 teaspoon Salt Vital for amplifying flavors.
1/2 teaspoon Black Pepper Introduces spice and complexity.

For the Sauce

1/2 cup Pomegranate Molasses Gives a sweet yet tangy flavor.
2 tablespoons Lemon Juice Brightens the overall dish.
1 cup Chicken or Beef Stock Adds depth to the sauce.

For Garnish

1/4 cup Fresh Parsley, chopped Enhances presentation and flavor.
1/4 cup Fresh Mint, chopped Adds a refreshing burst of flavor.

Equipment

Skillet

Method

Cooking Instructions

Marinate the meat by combining the cubes of lamb or beef with ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Let it soak for 30 minutes to 1 hour.
Heat vegetable oil in a large skillet over medium heat. Add thinly sliced onions and caramelize for about 10 minutes.
Add minced garlic to the skillet, cooking for 1-2 minutes until fragrant.
Sear the marinated meat in the skillet for about 5-7 minutes until golden-brown.
Stir in the pomegranate molasses and lemon juice, and continue to cook for an additional 2 minutes.
Pour in the chicken or beef stock, bringing everything to a gentle simmer. Cover and let it cook on low heat for 1 to 1.5 hours.
Finish by stirring in the fresh parsley and mint just before serving.
Serve hot over fluffy rice or wrap it in flatbread, garnished with extra fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

A dollop of creamy yogurt pairs perfectly to balance the rich flavors.

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