Saucy Spice Persian Kit


WOW!  This Persian Beef spice kit from the Saucy Spice Co –  was brilliant. Great taste, good chili bite and easy to cook. 

Persian Kit134136

The spices come in the usual bright packaging with instructions on the back for what extra ingredients are needed. That’s very handy

This Persian Beef kit required the usual Oil, Onion, Garlic, tin of Tomatoes, Salt, Vinegar and Ikg of Beef and also 1/4 cup of Ground Almonds and 1 cup of dried Apricots or 1/2 cup of dates.

The spices supplied included Cumin, Cloves, Paprika, Chili, Black pepper, Cardamom, Cinnamon, Mustard Seeds and Ginger.


Persian Spices

The cooking process was extremely easy – not requiring any browning of the Beef, and the flavour went right through the Beef during the slow simmering period.  The recipe instructions were clear –

Persian Recipe 134142


 First 2 medium Onions finely sliced were sauteed until clear. Towards the end of that process 3 cloves of crushed garlic were added, then the spice mix was mixed in for 30 seconds until the aroma was released. Then one can of pureed Tomatoes plus the ground Almonds and Vinegar were added.  After about a minute of stirring, the Beef was added and all was thoroughly mixed together.


After a few minutes I added some stock and then simmered slowly with the lid on the cooking pot. 30 minutes before serving I added the pitted dates.


RESULT: An absolutely full flavoured, gorgeous meal. I was totally impressed. Most curries improve with age, but this one was great, right out of the box onto the plate. I have frozen two portions for next week – I can’t wait!!!!


NOTE: I am not a fan of fruit in a curry, it reminds me of  homemade ‘curries’  I had when I was a kid, made from Clive of India powder, with diced apples and Sultana’s- Yuk.

I’m sure the dates served a purpose in adding to the flavour and authenticity of this curry. I ate one date and then left the rest on the side of the plate -it was the sort of thing  Jeremy Clarkson would do haha!

Another step up the ladder in my search for curry Nirvana-


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5 Responses to “Saucy Spice Persian Kit”

  1. Margaret says:

    Oh is does sound delicious. Maybe you have found curry Nivana at last.

    Remember your taste buds have changed since you ate that wonderful curry you
    tasted in England – not the home made one.

    I made a Soy Chicken dish in the pressure cooker this morning. Chicken breasts, quarter cup soy sauce, onion, celery, mushrooms and 1 cup water. It tastes good but will not serve it until probably Monday.

    At the moment I am cooking some chicken drumsticks in the electric frypan. I put them in a plastic bag and added onion salt (out of fresh onions), chilli powder and chicken salt and shook them about until they were all coated and then put into hot frypan. I have tasted some of the ingredients when I turned the drumsticks over and they tasted yummy! Just a hint of hot chilli. May serve them tomorrow.

    With steak and kidney pies for dinner tonight I am well ahead of myself and reckon I won’t need to cook again until next Friday. Maybe I will make a curry!


  2. PETER says:

    Hi Rob. Nice post about the Persian Beef. The dates should not be able to be seen or picked out of the dish. They melt into and become part of the sauce and gives it that lovely exotic sweet flavour.
    All the best

  3. REIDY says:

    That sounds pretty interesting. Middle Eastern dishes do use fruit more than the ubiquitous “Indian” curries. I really like green mango chutney with curries & that adds a really fruity dimension so I can grok the concept. Not so sure about dates. Might reserve them for sticky date pudding.

  4. Barrie says:

    Rob I think you are on the experimental edge of curry

  5. Steve says:

    I must try this one too if it’s as good as you say it is! :-))

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