How to Cook a Persian Roast

by Davar Ardalan

Nothing more tantalizing and delicious than a Persian roast to make your chilly Sunday football game day complete. You know it!

Supplies

  • 3 lbs round roast
  • One onion chopped up
  • 2 tsp minced garlic
  • 2 cups chopped celery
  • 1 cup carrots
  • 2 cups fingerling potatoes
  • 2 tablespoons tomato paste
  • 2 tsp tumeric
  • 1 tsp cinnamon
  • 2 tsp lemon pepper
  • 1 tablespoon real salt
  • 2 tablespoons extra virgin olive oil
  • 2 cups boiling water
  • Dash of saffron
  • Instructions

    Step 1

    Get your ingredients ready as this is a one pot roast.

    Step 2

    Clean the potatoes, chop your celery and onions.

    Step 3

    Brown the onions

    Step 4

    Slice 4 or 5 small holes in the roast and add garlic, tumeric, salt, lemon pepper and cinnamon. Brown for 10 minutes on medium high. Turn over and brown 5 more minutes.

    Step 5

    Place the lid on a cook your roast for 15 minutes on medium heat before adding other ingredients.

    Step 6

    Add potatoes, celery, carrots.

    Step 7

    Add tomato paste and 2 cups boiling water. Put on medium low heat for one hour.

    Step 8

    When ready to serve add a tablespoon of saffron water

    Step 9

    You can serve as a stand alone stew or with basmati rice.

    Step 10

    Melts in your mouth like Game of Thrones meets Cyrus the great kinda taste.