Solo: Persian Roti

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Solo: Persian Roti

Toasted rotis served with marinated beef, topped with golden, toasted coconut and cherry tomatoes.

Ingredients to serve 1

  • 1½ tbsp x yoghurt
  • 1 tsp x Advieh Spice Mix
  • 100g x cherry tomatoes – cut in half
  • 150g x beef strips – rinse & cube (1cm)
  • ¼ x lemon
  • 1 tbsp x shredded coconut
  • ¼ x onion – peel & slice thinly
  • 20g x baby spinach – rinse & remove stalks
  • 1 x rotis
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the box grater, grate the peel to create zest. Then cut into wedges.

Step 3

Marinade: Mix together yoghurt, Advieh Spice Mix, lemon zest and salt and pepper. Add the beef and mix well. Set aside to marinate.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Roti: Place a dry frying pan on medium-high heat. When hot, add the roti and warm for 30 seconds a side.

Step 8

Serve the beef topped with the toasted coconut and cherry tomatoes. Serve the roti on the side.