Pitchaq Gheymeh –A Tasty Regional Persian Meal from Ardebil

Chop the onion and add it to a pan with oil and butter.

Cut the lamb or veal into small cubes and add it to the onions.

Cover the pan for five minutes on medium heat.

Add the slivered almonds and turmeric to the pan and stir.

Add the tomato paste and just enough water to cover the mixture.

Let it cook for 40 minutes on low heat, checking the water level frequently.

Squeeze the juice from the lemon and add it to the pan along with salt, pepper, and cinnamon.

Stir the mixture and cover it for another 10 minutes on low heat.

Crack the eggs over the mixture and let them cook on top for five minutes on low.

Equipment Needed

Dietary

Allergens