Slow-Braised Persian Fresh Kebab with Sumac
"Discover the soul of Persian hospitality in one pot: a masterfully layered slow-braise where tender beef and citrusy sumac meld into an effortless, melt-in-your-mouth masterpiece."
Instructions
Rinse the beef cubes under cold running water, then drain thoroughly and pat dry.
Slice the potatoes into even rounds and the onions into thin rings to ensure uniform cooking.
If necessary, clean the sumac carefully and remove any seeds to avoid bitterness.
In a heavy-bottomed pot, arrange a layer of beef, followed by a layer of potatoes and then onions. Repeat the layering until all ingredients are used.
Season evenly with sumac, salt, and black pepper, distributing the seasoning across the layers.
Drizzle the cooking oil over the top and gently pour the water down the side of the pot to avoid disturbing the layers.
Cover with a tight-fitting lid and place the pot over low heat.
Cook slowly without stirring until the beef is tender and the potatoes are fully cooked, about 60–75 minutes. Serve hot directly from the pot.