Recipe for Persian Rotis, with marinated beef and golden, toasted coconut
1 1/2 tbsp yoghurt
1 tsp Advieh Spice Mix (or spice mix of your choice)
100g cherry tomatoes – cut in half
150g beef strips – rinse & cube (1cm)
1 tbsp shredded coconut
1/4 onion – peel & slice thinly
20g baby spinach – rinse & remove stalks
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of the box grater, grate the peel to create zest. Then cut into wedges.
Marinade: Mix together yoghurt, Advieh Spice Mix, lemon zest and salt and pepper. Add the beef and mix well. Set aside to marinate.
Roast tomatoes: Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.
Shredded coconut: Place a small pan on high heat and dry toast the shredded coconut for 2-3 minutes until browned. Keep shaking the pan so it doesn’t burn, set aside when done.
Beef: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the onion with a pinch of salt and cook for 5 minutes. Then add the marinated beef and cook for 4-5 minutes until cooked and tender. In the last minute, add the baby spinach and let it wilt. Mix in a squeeze of lemon juice and season with salt and pepper to taste.
Roti: Place a dry frying pan on medium-high heat. When hot, add the roti and warm for 30 seconds a side.
Serve the beef topped with the toasted coconut and cherry tomatoes. Serve the roti on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.