Persian Pea and Meat Stew (Tass Kabab Nokhod Farangi)

Melt 1½ tablespoons of the butter in a large heavy-bottomed pot over medium heat. Add the beef and sauté until it loses its raw color and lightly browns on all sides.

Add the chopped garlic, black pepper, and stew spices. Stir and cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Pour in enough water to fully cover the meat. Bring to a gentle boil, then reduce the heat, cover, and simmer for about 2 hours, or until the beef is very tender.

Meanwhile, melt the remaining butter in a separate pan over medium heat. Add the chopped carrots and sauté for about 3 minutes, just until slightly softened.

Stir in the tomato paste and cinnamon. Cook for 1–2 minutes until the paste darkens slightly and releases its aroma.

Add the green peas to the carrot mixture, give it a gentle stir, then remove from the heat.

Once the meat is tender, add the pea and carrot mixture to the pot. Stir carefully, cover, and simmer together for 20 minutes so the flavors meld.

Taste and adjust salt if needed. Serve hot, traditionally alongside steamed Persian rice.