Khorak-e Goosht o Felfel (خوراک گوشت و فلفل) — Persian Meat and Pepper Sauté

• 500 gBoneless beef sirloin, lamb leg, or chicken thigh (Cut into 2 cm cubes (or 2 cm strips for faster cooking))
• 6 gSea salt (About 1 tsp, plus more to taste)
• 2 gBlack pepper (Freshly ground, about 1 tsp)
• 2 gGround turmeric (About 1 tsp)
• 30 mlOlive oil or grapeseed oil (2 tbsp)
• 220 gYellow onion (1 large, thinly sliced)
• 350 gBell peppers (green, red, and/or yellow) (About 3 medium, seeded and sliced into 1 cm strips)
• 250 gCherry tomatoes (Halved)
• 12 gGarlic (4 cloves, finely grated or minced)
• 20 gTomato paste (1 tbsp, for deeper color and umami)
• 15 mlBrewed saffron water (1 tbsp (optional; steep 0.1 g saffron in 2 tbsp hot water, then measure))
• 15 mlFresh lemon juice (1 tbsp, to balance sweetness (optional))
• 60 mlWater (1/4 cup, added only if needed to prevent sticking)

Instructions

1. 1

   Prepare all ingredients before heating the pan: slice the onion and peppers, halve the cherry tomatoes, and mince the garlic. Pat the meat very dry with paper towels for better browning, then season it evenly with the measured salt, black pepper, and turmeric. Let it stand 10 minutes at room temperature.

2. 2

   Heat a large skillet or sauté pan over medium-high heat for 2 minutes, then add the oil. When the oil shimmers, add the meat in a single layer and sear 3–4 minutes without moving. Flip and sear 2–3 minutes more until well-browned; work in two batches if crowded. Transfer browned meat to a plate.

3. 3

   Reduce heat to medium. Add the sliced onion to the same pan and cook 6–8 minutes, stirring and scraping up browned bits, until soft and lightly golden. If the pan looks dry or the fond threatens to burn, add 15–30 ml water and stir to loosen, keeping the heat steady.

4. 4

   Stir in the tomato paste and cook 60–90 seconds to remove raw taste and deepen color. Add the garlic and cook 30 seconds until fragrant. Return the browned meat and any juices to the pan, stirring to coat. Cook 2 minutes, then add up to the remaining water only if needed for a light sauce.

5. 5

   Add the bell peppers and toss to combine. Cover and cook 6–8 minutes, stirring once halfway, until peppers are tender-crisp and still bright. Add the cherry tomatoes and cook uncovered 3–5 minutes, just until they soften and release juices without fully collapsing. Taste and adjust salt and pepper.

6. 6

   Turn off the heat and stir in saffron water and lemon juice (if using). Rest the dish 5 minutes so the juices reabsorb and the flavors round out. Serve hot, spooning the pepper-tomato juices over the meat. For a lighter plate, serve with herbs and salad; for comfort, serve with rice.