Translated by, Samira Hasanzadeh
300 g calf meat
1 cup split peas
1 cup Onion, chopped
2 tablespoons Tomato paste
6 cups Doogh
2 tablespoons sunflower oil
Salt, pepper, turmeric and saffron for seasoning
Sauté the chopped onion in a pot in oil. Sprinkle with the spices, excluding saffron. Also add in tomato paste, pieces of meat, and split peas. Stir frequently. Pour in Doogh and allow to cook over the medium heat. Once done, add in saffron. Serve with rice, preferably Katteh. The cuisine contains 1,100 calories of energy.
The dish's origin is Sistan and Baluchestan Province.
Doogh is a classic Iranian drink – refreshing, minty and bubbly! ... The combination of yogurt with fizzy water and mint makes it a light counter-balance to a carb-laden meal. ... Doogh is a refreshing Persian carbonated drink of yogurt, mint and club soda.