"Persian Fajitas"

Persian Fajitas Recipe

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My Mom's invention. Always a hit! Worth finding the ingredients.
My cousin, who doesn't like lamb, liked it this way, so her hubby who is a lamb lover was excited to get the recipe.


★★★★★ 1 vote

5 Min
20 Min


  • 2 lb
    lamb, or pork, cut in strips
  • 1 - 2
    onions, cut in strips
  • 2
    red bell peppers, cut in strips
  • 3 clove
    fresh garlic, minced
  • Some
    salt, to taste
  • Lots of
    ground sumac** (at least about 5 tbsp.)
  • Lots of
    worcester sauce, to taste (gives it the dish's zip...if it tastes boring, add more. hard to overdo.)

  • ·
    basmati* (best) or jasmine rice (cook with up to 1/2 tsp. salt & 3 tbsp. olive oil per 1 cup rice)

How to Make "Persian Fajitas"


  1. Cooking time includes time for rice to cook. Set it to cook first.

    Heat several tablespoons of olive oil (it's healthy for you), and sauté all ingredients on high heat. Adjust seasoning to taste. When in doubt, add more sumac and Worcester sauce! You probably won't need much, if any, salt.
  2. I make 2-3 cups (measured dry) of basmati rice to serve with it. The type of rice DOES matter! The basmati has the perfect texture and flavors to match this dish and make it WOW!

    * Use a good quality basmati, like the best grade of Tilda brand. Some sold in the states doesn't taste like basmati at all!
  3. ** Find ground sumac at middle eastern shops, or online. Our Greek store also carries it. I once found it whole, (b.b. sized balls) with the seeds still in it. Do not get this type. It will be coarsely ground. It has an almost lemony tangy taste that is great on meats, especially lamb in this dish. I also add it to my ground turkey or beef for amazing spaghetti (it doesn't taste weird...you wouldn't notice it's flavor...it just makes meats taste great!

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