1
Why Tenderize?
Persian stews (khoresh) traditionally use tougher, more flavorful cuts — lamb shoulder, beef shank, or goat. These cuts have more connective tissue, which means:
- •More flavor — collagen converts to gelatin during cooking
- •Better texture — properly cooked, they become silky
- •Lower cost — tough cuts are cheaper than tender ones
But they need preparation to reach their potential.
2
Choosing the Right Cut
Best Cuts for Khoresh
| Cut | Animal | Character |
|---|---|---|
| Shoulder | Lamb/Beef | Rich, fatty, falls apart |
| Shank | Lamb/Beef | Gelatinous, intense flavor |
| Neck | Lamb | Very tender when slow-cooked |
| Chuck | Beef | Marbled, great for long braises |
| Leg | Lamb | Leaner, needs more care |
Avoid for Stews
- •Tenderloin (too lean, dries out)
- •Rib chops (waste of premium cut)
- •Ground meat (wrong texture for khoresh)
3
Tenderizing Methods
Mechanical Tenderizing
Pounding:
- •Use meat mallet on thicker pieces
- •Creates even thickness for uniform cooking
- •Best for: cutlets, thinner pieces
Scoring:
- •Cut shallow crosshatch pattern
- •Allows marinade penetration
- •Best for: larger roasts before braising
Acidic Marinades
Persian cuisine uses natural acids:
Yogurt — The classic. Lactic acid gently breaks down proteins.
- •Use: 1 cup yogurt per pound of meat
- •Time: 4-24 hours
- •Result: Tender, tangy, creamy coating
Pomegranate — For fesenjān and special dishes.
- •Use: ½ cup paste or juice per pound
- •Time: 2-6 hours (acidic, don't overdo)
- •Result: Tangy, deep color
Tomato — For tomato-based stews.
- •Use: Include in cooking liquid
- •Time: During the braise
- •Result: Bright, acidic balance
Lemon/Lime — Quick tenderizing.
- •Use: Juice of 1-2 lemons per pound
- •Time: 30 min - 2 hours max
- •Result: Bright, can get mushy if too long
Enzymatic Tenderizing
Onion — Contains proteases that break down meat.
- •Use: Grated onion in marinade
- •Time: 2-4 hours
- •Result: Sweet, tender, very Persian
Kiwi — Powerful enzyme (actinidin).
- •Use: 1 kiwi pureed per pound
- •Time: 30 min MAX (very strong)
- •Result: Can turn mushy if overdone
Salt and Time
Dry brining:
- •Salt meat generously (1 tsp per pound)
- •Refrigerate uncovered 1-24 hours
- •Salt draws moisture out, then back in
- •Result: Seasoned throughout, better texture
4
The Persian Method
Most khoresh recipes combine methods:
- •Cut meat into 2-inch cubes — uniform size
- •Salt and rest — 30 min minimum
- •Brown in batches — don't crowd the pan
- •Add acidic element — tomato, pomegranate, or dried lime
- •Low and slow — 2-3 hours minimum
The browning + long cooking + acid = perfectly tender meat.
5
Common Mistakes
| Mistake | Result | Fix |
|---|---|---|
| Cubes too small | Dry, stringy meat | 2-inch minimum |
| Skipping browning | Flat flavor | Brown in batches |
| High heat braising | Tough meat | Low simmer only |
| Not enough time | Chewy texture | 2-3 hours minimum |
| Over-marinating in acid | Mushy exterior | Follow time limits |
6
Pro Tips
- •Bring to room temp — 30 min out of fridge before cooking
- •Pat dry before browning — wet meat steams instead of sears
- •Save the bones — add to stew for extra body
- •Day-old is better — khoresh improves overnight in fridge
- •Test with fork — meat should fall apart, not bounce back