Yuck. I cooked an Iranian once. Pan-seared him then put him on a slow braise. Basted him in his own juices, then served him thin-sliced with a wine reduction sauce and a little grated parmesan on top.
Tasted like shit. From now on I’m sticking to Chinese.
Well there’s your problem, you gotta slice 'em up and fry 'em like catfish. A couple dashes of hot sauce, a couple dashes of either cider or malt vinegar and wash 'em down with a nice cold lager.