Homemade Persian-Style Beef Ribs (Dandeh Khaneghi)

Place the ribs in a large pot along with the bay leaves, onion, and 4 cups of water. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Add the whole black peppercorns, reduce the heat to medium-low, and simmer gently for about 1 hour, until the ribs are tender but still hold their shape.

Remove the ribs from the pot. Strain about ½ cup of the cooking liquid and discard the solids. Allow both the ribs and the liquid to cool slightly.

In a small bowl, mix salt, ground black pepper, and your preferred spices. Season the ribs lightly, reapplying every 5–6 minutes so the flavors penetrate evenly.

Using a meat tenderizer, gently pound the ribs to soften the fibers without tearing the meat.

Combine the melted butter or margarine with the reserved cooking liquid and brewed saffron, stirring until a lightly thick, aromatic sauce forms.

Brush the ribs generously with the saffron butter sauce and let them rest for 10 minutes to absorb the flavors.

Preheat a sandwich maker, grill press, or similar appliance until fully hot.

Brush the ribs again with the sauce, place them on the grill, close the lid, and grill for 7–10 minutes.

Flip the ribs, brush with more sauce, and grill again. Repeat once more if needed, ensuring the meat is cooked through but remains juicy.

After the final grilling, sprinkle with additional seasoning if desired and serve hot with your favorite side dishes.