A while back I had an Iranian friend who had some great recipes. This is one of my favorites, nice for a change from the usual. It's not a whole lot of work to make. I don't have quantities for the ingredients, but I'll make guesses. I make it without a recipe.
2-3 lbs beef (my friend wasn't really picky about the cut)
1 and a half cups yogurt
1 medium white onion, grated--keep the juice
juice of 1 lemon
salt
pepper
1/2 cup butter
a pinch of saffron
Mix the yogurt, grated onion + juice, lemon juice, salt and pepper.
Cut the beef into strips about 1/4-1/2" thick and about 1 and a half inches wide.
Marinate the beef strips in the yogurt mixture 4-8 hours. (By the way, I find ziploc-type plastic bags the best container to marinate in. Squeeze the air out, seal, and mix later on by squeezing the sealed bag).
After marinating the meat, melt the butter, remove from heat, and add the saffron, keep warm.
Take the meat strips out of the marinade and just shake off a bit (enough so that the onion pieces fall off)
Broil the meat strips on a barbecue--skewers are helpful. Brush occasionally with saffron butter as the strips cook.. My friend makes them well done, but I like them a little less cooked.
Serve with very thin whole wheat flat bread, if available. It's great with rice too. Iranians make such a delicious, thin oven flatbread which is not crispy, but soft, and that's what I like this meat best with.
2-3 lbs beef (my friend wasn't really picky about the cut)
1 and a half cups yogurt
1 medium white onion, grated--keep the juice
juice of 1 lemon
salt
pepper
1/2 cup butter
a pinch of saffron
Mix the yogurt, grated onion + juice, lemon juice, salt and pepper.
Cut the beef into strips about 1/4-1/2" thick and about 1 and a half inches wide.
Marinate the beef strips in the yogurt mixture 4-8 hours. (By the way, I find ziploc-type plastic bags the best container to marinate in. Squeeze the air out, seal, and mix later on by squeezing the sealed bag).
After marinating the meat, melt the butter, remove from heat, and add the saffron, keep warm.
Take the meat strips out of the marinade and just shake off a bit (enough so that the onion pieces fall off)
Broil the meat strips on a barbecue--skewers are helpful. Brush occasionally with saffron butter as the strips cook.. My friend makes them well done, but I like them a little less cooked.
Serve with very thin whole wheat flat bread, if available. It's great with rice too. Iranians make such a delicious, thin oven flatbread which is not crispy, but soft, and that's what I like this meat best with.
