Chekdermeh

Chekdermeh is an authentic dish in Golestan Province, Torkaman Port and Agh Ghola.
Ingredients
Serves 6
Fresh lamb meat, 500 g
Onion, medium, 1 no
Oil for frying
Salt, black pepper, turmeric, for seasoning
Polo spices including, Mohammadi flowers, cardamom, ginger, green and black caraway, clove, nutmeg, saffron, and paprika, 1 tsp
Tomato paste, 2 to 3 tablespoons
Water, 4 cups
Rice, 700 g
Procedure
Cut meat into cubes and keep aside. Put a pan over the stove, grease with drops of oil and fry the chopped or sliced onion till golden brown. Then add in the chopped mutton and sauté well. Stir in the seasoning, spices, salt, turmeric, pepper and tomato paste and keep sautéing. Pour in 4 cups water and allow to cook.
Once meat is well-done, take a pot and set on the heat. Put inside the pre-soaked rice and adjust enough water for cooking the rice. Transfer the meat mixture into the pot as well. Cover it and cook till rice is softened.
First increase the heat to steam and once rice is tender, reduce to low and put the lid on wrapped in a piece of cloth till ready. Remove from the flame and transfer to a platter. Bon Appetit!
Nutrition facts
The cuisine contains 575 grams of carbohydrates, 140 grams protein, 150 grams fat, and 3,329 kilocalories of energy.
The red meat is abundant with protein and iron. So all the teenage girls and boys need it a lot. It is a rich source of vitamins B 12 and keeps blood cells and neurons safe.
Cooking points,
If you sauté meat in oil with tomato paste, not only its smell is removed but also its color gets more eye-catching.
The amount of water for cooking the meat should n't be too much since it causes the rice to crush. Of course, its amount depends on the quality of rice as well. So take this into consideration.