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Persian Tacos W/Vegetarian Option

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“Local recipe. For a vegetarian version, substitute any seasonal vegetable such as eggplant, summer squash/zucchini, acorn squash, portabello mushrooms, etc. either grilled or roasted. *FRESH* herbs only, please! Even quicker to prepare if you use leftover shredded meat or vegetables!”

Ingredients Nutrition


  1. Prep the garnishes and arrange on a serving platter. Cover until ready to use and set aside or refrigerate.
  2. In a large skillet heat up olive oil on medium heat. Brown the ground beef until half way cooked then add the garlic. Cook until the meat is no longer pink; approximately 5 minutes.
  3. Remove skillet from stove and season meat with salt and pepper, to taste. Now stir in about 1 tablespoon of pomegranate molasses and 1 teaspoon of sumac. Taste test. Add more of either-to your preference.
  4. Serve the meat warm with the corn tortillas and platter of garnishes. We served simple dark red kidney beans on the side which were lightly seasoned with cumin powder, salt and pepper. I also slightly mashed the beans, too.

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