Nan Goshti (نان گوشتی) — Persian Savory Meat Bread with Tamarind Sauce

• 240 mlLukewarm water (about 40°C/104°F)
• 8 gGranulated sugar (about 2 teaspoons)
• 7 gActive dry yeast (1 packet)
• 180 gChickpea flour (sifted)
• 120 gAll-purpose flour (sifted)
• 6 gFine sea salt (about 1 teaspoon)
• 50 gEgg (1 large, room temperature)
• 20 mlVegetable oil (about 1 1/2 tablespoons, for the batter)
• 180 gYellow onion (1 medium, finely grated then squeezed dry)
• 350 gGround beef or lamb (15–20% fat preferred)
• 30 gFresh parsley (finely chopped)
• 2 gGround cumin (about 1 teaspoon)
• 2 gGround coriander (about 1 teaspoon)
• 1 gTurmeric (about 1/2 teaspoon)
• 1 gBlack pepper (about 1/2 teaspoon)
• 60 gTamarind paste (seedless concentrate)
• 180 mlHot water (to dissolve tamarind)
• 20 gDate syrup (or molasses; balances sourness)
• 15 mlLemon juice (about 1 tablespoon, adjust to taste)
• 0.5 gCayenne pepper (about 1/4 teaspoon, optional)

Instructions

1. 1

   Activate the yeast: in a large bowl, whisk the lukewarm water, sugar, and active dry yeast. Let stand 8–10 minutes until foamy. If it does not foam, replace the yeast. Meanwhile, sift the chickpea flour and all-purpose flour to prevent lumps, which can make the breads dense.

2. 2

   Make the batter: whisk the egg and 20 ml vegetable oil into the foamy yeast mixture. Add the sifted flours and 6 g salt, whisking until smooth and thick like pancake batter. Cover and proof in a warm spot (24–27°C/75–80°F) for 45–60 minutes, until visibly aerated and slightly risen.

3. 3

   Prepare the meat filling: in a bowl, combine the squeezed grated onion, ground beef or lamb, parsley, cumin, coriander, turmeric, black pepper, and 4 g salt. Mix for 1–2 minutes until tacky and cohesive. Set aside at room temperature while the batter finishes proofing so it spreads evenly when folded in.

4. 4

   Make the tangy tamarind sauce: whisk tamarind paste with hot water until fully dissolved, 1–2 minutes. Simmer in a small saucepan over medium heat for 4–5 minutes, stirring, until slightly thickened. Stir in date syrup, lemon juice, cumin, coriander, cayenne (if using), and 2 g salt. Cool 10 minutes; it will thicken more.

5. 5

   Combine batter and meat: once the batter is airy, fold in the seasoned meat mixture gently but thoroughly, scraping the bowl to distribute evenly. Rest 10 minutes to re-aerate. The mixture should be scoopable and slowly fall from a spoon; if overly stiff, whisk in 15–30 ml warm water.

6. 6

   Fry the breads: heat 2–3 cm of vegetable oil in a heavy pan to 175–180°C (350–355°F). Drop 60–70 g portions (about 1/4 cup) into the oil, flattening slightly with a wet spoon. Fry 2–3 minutes per side until puffed and deep golden; keep oil temperature steady between batches.

7. 7

   Drain and finish: transfer to a rack set over a tray (or paper towels) and rest 2 minutes so steam finishes the center. Cut one open to confirm the meat is cooked through with no pink (about 71°C/160°F internal). Serve immediately with the warm or room-temperature tamarind sauce for dipping.