Cholo Gusht

Cholo Gusht or meat and rice is a favorite dish in the cities of Kermanshah and Semnan.
Recipe 1
The recipe is used in Kermanshah.
Ingredients for Katteh
Rice, 3 cups
Water, 4 cups
Olive oil, 2 tbsp
Salt, as per taste
You can cook rice straining it first. I have applied brewed saffron for my recipient but you can
make plain rice as Cholo.
Other ingredients
Lamb muscles, 500 g, 150 to 180 g for each person
Onion, large, 1 no
Laurel, 3 to 4 sprigs
Cinnamon stick, 1 no
Ginger, 1 piece
Coriander seeds, 1 tsp
Cardamom, 3 to 4 nos
Angelica, 1 tbsp
Salt and turmeric powder, as per taste
Black pepper powder, as per taste
Procedure
Almost all women would like to sauté meat in a frying pan with oil. But you'd better limit frying meat and vegetables. Cook meat pieces in water with the above mentioned spices along with the onion in wedges. Once a small amount of water is left, switch off the heat. Make sure to remove the spices ingredients like ginger, cinnamon, Angelica, and Laurel pieces as they are not powdered and are only used to give a better flavor to the gravy.
The dish is very favorite to the nomads and the residents of Kermanshah and the cities around. As an authentic and formal dish, it is quite savory and delicious. If you apply lamb bones with fresh meat pieces, the cuisine will be even far more yummy.
Once Serving, heat the animal fat, popular in the region, and drizzle over the rice and meat. If you have no access to the oil, you can apply fresh olive oil in the recipe but its amount should be less.
Recipe 2
This recipe is used in Semnan.
Ingredients
Lamb neck pieces, 400 g
Onions, medium, chopped, 2 nos
Tomato paste, 1 tbsp
Spices such as cinnamon and saffron plus salt, as per taste
Oil for frying
Directions
Chop the onions finely and fry in the pan until golden brown. Sauté the lamb neck with the fried onions and stir in tomato paste. Add in brewed saffron and salt. Pour in enough water and let it cook. Once the meat is already done, sprinkle in cinnamon and give it 10 minutes to add a unique taste to the gravy. Once it is set, the stew is ready. Serve it with Cholo or Katteh, cooked rice. The Semnani would also apply lamb fore-shank for the recipe. They first bring the rice to a boil and once the rice is not still soft, strain it. Then season the raw meat with desired spices and put it in different layers inside the pot of strained rice; put a layer of rice at the bottom of the pot and arrange raw spiced meat pieces over it and repeat till all the ingredients are done. They give it almost 2 hours over the low flame till well-done. The meat is cooked with the steam of the rice and its juice penetrates into the bottom of the pot and making more steam. This way the meat is finely cooked. Instead of red meat you can apply chicken with saffron and butter. Bon Appetit!