Colorful Persian Meat & Pepper Stew with Rice

Season the sliced meat evenly with salt and black pepper. Set aside while you prepare the vegetables.

Heat a small amount of oil in a wide pan over medium heat. Add the chopped onion and sauté for about 2 minutes, until soft and translucent.

Add the sliced bell peppers and halved cherry tomatoes. Sauté gently until just softened and fragrant, then remove the vegetables from the pan and set aside.

In a separate pan, warm a little oil over low heat. Add the garlic and sauté briefly until aromatic, taking care not to brown it.

Add the seasoned meat to the garlic and cook gently over low heat until the meat is tender and cooked through.

Return the sautéed vegetables to the pan with the meat. Stir carefully to combine, then continue cooking over low heat for about 10 minutes.

Cover the pan and let the stew cook for a few more minutes so the flavors meld together.

Serve warm alongside freshly steamed rice.