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Persian beef

Name: Persian beef
Cook time: 20 min
Yield: 2
Cuisine: Middle East

with grilled courgette and turmeric wild rice

Ready in around 20 mins

RECIPE FACT:

A staple in Persian cuisine, rice and is prepared in many ways. The most popular being “tahdig” a crispy crust that forms on the bottom of the pot, often fought over at the dining table.

Nutritional Info:

Energy: 2,377kJ (568kcal)
Protein: 48g
Carbohydate: 38g
Sugars: 12g
Fat, total:22g
Saturated:5g
Sodium:640mg
Contains:Almonds, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and grate the carrot and add to a salad bowl with the baby spinach. Trim the ends off the courgette then cut in half lengthways. Cut each half into thirds lengthways then cut each length in half vertically. Finely chop the curly parsley discarding the stalks and set aside.
2. TO PREPARE RICE:
Open the bag of steamed turmeric wild rice squeezing gently on the bag to break up any clumps. Spray a non-stick frying pan over a medium-high heat. Once hot, add the rice and season with salt. Cook for 1-2 mins then remove from the pan into the salad bowl. Just before serving, pour over half the garlic yoghurt drizzle, add half the parsley then toss to combine.
3. TO COOK THE BEEF:
Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the Persian seasoned beef steaks to the pan. Season with salt and pepper then cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove from the pan, cover and allow to rest.
4. TO COOK THE COURGETTE:
Add the courgette spears to the pan and cook for 1-2 mins on each side until charred and cooked through. Slice the beef against the grain.
TO SERVE:
Spoon turmeric wild rice onto plates. Top with charred courgettes and sliced Persian beef pouring over any resting juices. Drizzle with remaining garlic yoghurt dressing, sprinkle over smoky almonds and dates and remaining parsley.