Nan-o-Beryan (نان و بریان) — Persian Spiced Lamb Crepe Rolls

• 900 gSheep shoulder meat, boneless, trimmed (cut into 4 cm chunks)
• 350 gYellow onions (thinly sliced)
• 45 mlNeutral oil (for frying onions)
• 30 gTomato paste (about 2 tablespoons)
• 25 gFresh parsley leaves (finely chopped)
• 10 gFresh mint leaves (finely chopped)
• 10 gFine sea salt (plus more to taste)
• 2 gBlack pepper (freshly ground (about 1 teaspoon))
• 2 gGround cinnamon (about 1 teaspoon)
• 0.25 gSaffron threads (about 1/2 teaspoon, finely crushed)
• 30 mlBoiling water (to bloom saffron)
• 900 mlWater (for simmering lamb)
• 180 gAll-purpose flour (about 1 1/2 cups, spooned and leveled)
• 360 mlMilk (whole or 2%)
• 2 largeEggs (about 100 g without shells)
• 20 gUnsalted butter (for brushing crepes (optional but traditional for richness))

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir in 30 ml boiling water. Cover and steep 10 minutes. Meanwhile, trim any large surface fat from the lamb and cut into 4 cm chunks so it cooks evenly and later shreds cleanly.

2. 2

   Fry the onions: heat 45 ml neutral oil in a heavy pot over medium heat (about 175°C surface temperature). Add sliced onions and cook 18–22 minutes, stirring often, until deeply golden-brown and sweet. Remove 1/3 of the onions to a bowl for later garnish, leaving the rest in the pot.

3. 3

   Build the stew base: add tomato paste to the pot with the remaining onions and cook 2 minutes, stirring, until it darkens slightly and smells toasted. Add lamb, salt, black pepper, and cinnamon; sear 6–8 minutes, turning pieces, until the lamb loses its raw color and picks up light browning.

4. 4

   Simmer until tender: pour in 900 ml water and bring to a boil over high heat, skimming foam for the first 5 minutes. Reduce to a gentle simmer, cover, and cook 90 minutes, stirring every 20 minutes. Add the bloomed saffron in the final 20 minutes so its aroma stays vivid.

5. 5

   Finish the filling: uncover and simmer 10–15 minutes to reduce the liquid until thick and glossy (you want a moist filling, not soupy). Stir in chopped parsley and mint and cook 2 minutes. Taste and adjust salt. Shred the lamb with two forks in the pot, or pulse briefly in a food processor.

6. 6

   Make crepe batter: whisk flour and 3 g salt in a bowl. In a second bowl, whisk milk, eggs, and 5 ml of the neutral oil. Pour wet into dry and whisk 45–60 seconds until smooth. Rest the batter 20 minutes at room temperature to hydrate the flour for tender, flexible crepes.

7. 7

   Cook crepes: heat a 24–26 cm nonstick skillet over medium heat (about 175°C). Lightly oil the pan with a few drops of the remaining oil. Pour 60–70 ml batter, swirl to coat thinly, and cook 60–75 seconds until the top looks set; flip and cook 20–30 seconds more.

8. 8

   Assemble and warm: place a crepe on a board, spread 120–140 g lamb filling in a line, and roll snugly. Repeat with remaining crepes. Brush tops lightly with melted butter (optional). Warm the rolls on a sheet pan in a 160°C oven for 8–10 minutes so the crepes soften and the filling heats through.