Persian Pasandeh Kebab with Yogurt-Braised Meat and Potatoes
"Experience the 'pleasing' elegance of Persian royalty with this melt-in-your-mouth meat braised in a velvety herb-yogurt sauce and crowned with golden potatoes."
Instructions
Cut the boneless meat into large, even-sized chunks so they cook uniformly.
In a mortar or food processor, crush the garlic with the mint, coriander, and red peppers to form a coarse aromatic paste.
Rub the herb paste thoroughly over the meat. Lightly pound the meat to help it absorb flavor, then mix with the yogurt until evenly coated. Cover and marinate for about 1 hour.
Heat the oil in a wide, heavy-bottomed pan over medium heat. Add the sliced onions and fry until soft and lightly golden.
Add the marinated meat and yogurt mixture to the onions. Sprinkle in the chickpea flour, black pepper, and turmeric, stirring gently to combine without breaking the meat.
Reduce the heat to low, cover the pan, and let the kebab cook slowly until the meat is tender and the sauce thickens, stirring occasionally.
While the meat cooks, fry the sliced potatoes separately in oil until golden and cooked through. Drain on paper towels.
About 15 minutes before serving, arrange the fried potatoes over the meat. Cover again and allow the flavors to meld.
Serve hot with fresh lavash bread.