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Persian Beef

Persian Beef with Brown Rice, Carrots, and Fried Almonds

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Recipe Details


Here at Plated, we love experimenting with intensely aromatic spice blends from all over the world. This recipe uses advieh, a Persian blend made with nutmeg, cardamom, cinnamon, and dried rose petals. It adds fragrant, floral notes to browned beef that’s spooned over rice and topped with butter-fried almonds. Our Test Kitchen smelled amazing; we bet yours will, too.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 790
  • Protein 38g
  • Total Carb 61g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    4 ounces
  • parsley
    1/8 ounce
  • yellow onions
    yellow onions
  • garlic
    1 clove
  • brown rice
    1/2 cup
    brown rice
  • ground beef
    12 ounces
    ground beef
  • advieh spice mix
    2 teaspoons
    advieh spice mix
  • white wine
    1/4 cup
    white wine
  • unsalted butter
    2 packets
    unsalted butter
  • slivered almonds
    1 tablespoon
    slivered almonds
  • dried cranberries
    2 tablespoons
    dried cranberries

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut carrots crosswise on a diagonal into ¼-inch slices (this helps them cook through evenly and creates a nice presentation). Finely chop parsley leaves and stems. Peel onions, halve, and thinly slice. Mince garlic.

  2. Cook rice and sauté aromatics

    Cook rice and sauté aromatics

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add half of onions and sauté, stirring, until soft and translucent, about 5 minutes. Add garlic and sauté, stirring, until fragrant, 1 minute more.

  3. Cook beef

    Cook beef

    Pat beef dry with paper towel. To pan with aromatics, still over medium-high heat, add spice mix, beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Then, stir in white wine and bring to a boil. Cook, stirring, until liquid is reduced by half, 1-2 minutes more. Transfer beef to a bowl and wipe pan clean for next step.

  4. Fry almonds

    Fry almonds

    Return pan from beef to medium-high heat with butter and ¼ teaspoon salt. When butter is foamy, add almonds and fry, stirring frequently, until golden and fragrant, 2-3 minutes. Using a slotted spoon, transfer almonds to a plate, leaving butter behind in pan for the next step.

  5. Finish Persian beef

    Finish Persian beef

    To pan from almonds, still over medium-high heat, add carrots and remaining onions and sauté, stirring, until softened, 5-6 minutes. Stir in dried cranberries, half of parsley, ¼ teaspoon salt, and pepper as desired. Remove pan from heat, add beef, and stir to combine.

  6. Plate Persian beef

    Plate Persian beef

    Divide brown rice between serving plates and top with Persian beef and carrots. Garnish with fried almonds and remaining parsley. Dig in!

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