3 Generations of a Family Cooking a Traditional Dish | Village Life in the Mountains of Iran

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat while beef is often more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and flavor at a fraction of the cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides protein with a similar tang.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits are often more nutritious and affordable.

Marinate lamb with yogurt, garlic, and spices for at least 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Add marinated lamb to the pot and brown on all sides, about 10 minutes.

Stir in chopped tomatoes and cook for another 5 minutes.

Add water to cover the lamb and bring to a boil.

Reduce heat and simmer for 1.5 to 2 hours until lamb is tender.

In a separate pot, rinse rice under cold water until water runs clear.

Cook rice in boiling salted water until slightly undercooked, about 10 minutes.

Drain rice and layer it over the lamb in the pot.

Sprinkle saffron dissolved in water over the rice.

Cover the pot and cook on low heat for 30-40 minutes until rice is fluffy.

Serve garnished with dried fruits and nuts.

Cooking Techniques

Spice Level: