Togi Sardaghi

Minced meat, millet, lentils, Kashk, a diary product used in Persian cuisine, sautéed mint powder, turmeric, salt and pepper constitute the ingredients of this authentic dish, made in Bojnord, Khorasan.
Ingredients
Serves 4 to 6
Fried onions, 3 tablespoons
Turmeric, 1 tsp
Salt, turmeric and pepper, as per taste
Ground meat, 250 g
Water, 500 ml
Edible millers, Hulled, 300 g
Cooked lentils, 100 g
Kashk, 250 ml
Sautéed garlic, 3 tablespoons
Sautéed mint powder, 1 tbsp
Saffron dissolved in water, 2 tablespoons

Put the fried onions in a frying pan and sprinkle in turmeric powder, pepper and salt. Turn on the heat and sauté ground meat on the low flame. Pour in 500 ml water in a pot and add in the sauteed mixture. Bring to a boil. Now add in the millet and cook for 20 minutes. Then add in the cooked lentils and mix well.
Remove the pot from the heat and add in Kashk. Stir well and put the pot over the low flame again, stirring carefully. Switch off the burner, put the lid on and allow it there 10 minutes. Remove to a proper dish and garnish with fried onions, sautéed garlic, saffron and Kashk. Serve with fresh Persian bread. Bon Appetit!