Best 5 Persian Beef And Couscous Recipes

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Take a culinary journey to Persia with our guide to cooking a flavorful and satisfying Persian beef and couscous dish. This aromatic meal combines the rich flavors of tender beef, fluffy couscous, and a symphony of aromatic spices. As you embark on this culinary adventure, you'll discover the secrets to creating a dish that offers a delightful balance of textures and a burst of authentic Persian flavors. Let's explore the essential techniques and key ingredients that will elevate your cooking skills and transport your taste buds to the heart of Persia.

Let's cook with our recipes!

GREEK COUSCOUS



Greek Couscous image

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories     World Cuisine Recipes     European     Greek

Time 45m

Yield 3

Number Of Ingredients 12

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Steps:

  • Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g

PERSIAN BEEF KEBABS



Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

  • Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
  • Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
  • When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
  • Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

PERSIAN BEEF AND COUSCOUS



Persian Beef and Couscous image

Make and share this Persian Beef and Couscous recipe from Food.com.

Provided by SJG3483

Categories     Stew

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb boneless beef roast, in 3/4 inch chunks
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups beef stock
1 1/2 teaspoons cinnamon
8 ounces white pearl onions, peeled
8 ounces butternut squash or 8 ounces sweet potatoes, in 1/2 inch cubes
3 tablespoons vinegar
1 tablespoon honey
1 cup pitted prune
3/4 cup couscous (or quick cooking brown rice)

Steps:

  • Heat oil on medium high.
  • Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
  • Add stock and cinnamon, bring to boil.
  • Reduce heat, and simmer for 1 hour.
  • Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
  • Meanwhile, cook couscous in another pot.
  • Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
  • Serve stew over couscous.

GHEYMEH (PERSIAN BEEF STEW)



Gheymeh (Persian Beef Stew) image

Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.

Provided by calepine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 3

Number Of Ingredients 13

1 ½ tablespoons oil
1 medium onion, chopped
¾ pound beef stew meat, cut into small pieces
1 cup dried split peas
2 dried Persian limes
1 ½ tablespoons tomato paste, or to taste
1 teaspoon salt
1 pinch curry powder, or to taste
1 pinch ground turmeric, or to taste
1 pinch ground black pepper to taste
water as needed
oil for frying
½ pound potatoes, peeled

Steps:

  • Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
  • Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
  • Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
  • Pour stew into bowls and place potatoes on the surface.

Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g

ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS



Add a Little Interest With Persian Couscous image

Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst

Provided by Karen Elizabeth

Categories     One Dish Meal

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 cup couscous
2 teaspoons vegetable stock powder
1/2 teaspoon sugar
1/2 grated an orange, rind of (optional)
2 cups boiling water
1/4-1/2 cup chopped almonds or 1/4-1/2 cup pine nuts
1/4-1/2 cup currants
2 tablespoons butter or 2 tablespoons olive oil
1/4-1/2 cup dried apricot, chopped
2 spring onions
1/4 cup chopped coriander leaves

Steps:

  • Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl.
  • Add the boiling water, cover, and leave to stand for 6 minutes.
  • Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up.
  • Add the chopped apricots.
  • Stir the hot nuts and fruit through the couscous.
  • Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.

Tips:

  • For the best flavor, use high-quality beef. Look for cuts that are well-marbled with fat, such as chuck roast or sirloin steak.
  • If you don't have time to marinate the beef overnight, you can marinate it for as little as 30 minutes. Just be sure to turn the beef occasionally so that it marinates evenly.
  • You can use any type of couscous for this recipe. Israeli couscous, also known as pearl couscous, is a good option because it holds its shape well when cooked.
  • If you don't have a Dutch oven, you can use a large pot or skillet. Just be sure that it has a lid so that you can braise the beef.
  • Serve the beef and couscous with your favorite sides, such as roasted vegetables, a green salad, or pita bread.

Conclusion:

This Persian beef and couscous recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The beef is tender and flavorful, and the couscous is light and fluffy. The combination of spices and herbs gives this dish a unique and memorable flavor. Whether you're a fan of Persian cuisine or just looking for a new and exciting dish to try, this recipe is sure to please.

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