Recipe for Abgarmo

Abgarmo, a traditional dish in the village of Mohammad Abad and Ashkoor and Shahr-e-Babak as well as other areas in Kerman Province. Its recipe has changed over time.
In the old days, when the facilities like the refrigerator and freezer did n't exist to preserve meat, people would cut meat into small pieces and fried or salted down to keep it for a longer time.
This was usually done in Polvarkesh i. e. at the end of the autumn and they made Abgarmo and other dishes during winter and spring.
Sometimes, people would keep their small pieces of meat from one year to the next in order to have food during the year to make stews.
Talaf or Taraf, also known as Ghara Ghorut, is a dairy product which is made in a traditional way. It is consumed in foods like Ash, Adasi, Chicken cuisine, etc.
Young girls and women love this product and purchase it a lot. You can get it in grocery stores.
Talaf,
Potatoes,
Onions,
Meat, cut into small pieces
Eggs,
Spices,
Turmeric,
Fresh or dried tomatoes,
Salt and water
Procedure
First fry potatoes and onions in meat with fat. Then add in spices, turmeric, dried tomato, if you got any, and water. The amount of water depends on the number of the family members, in the past it was n't less than 10 to 12 people. Then sprinkle in salt and and let it boil until Talaf is thoroughly dissolved.
Some would like to add eggs and some with a different taste, would n't. In the past it was dependent on the family income or financial status, not everyone could make Abgarmo with eggs.
Also, adding tomato was dependent on the seasons; for example, in late spring and summer, they would apply fresh tomatoes but in winter they used dried tomatoes.