Dam Pokht

Dam Pokht or slow cooking is a cooking technique in which rice ,meat and vegetables are cooked over a very low flame, generally in sealed containers.
Dam Pokht is a local dish in Fars Province, Shiraz to be exact.
Ingredients
Rice, 4 to 5 cups
Mutton or beef, (stewing meat) about 300 to 400 g
1 Large onion
3 to 4 garlic cloves
Cabbage, 1 no, shredded, Kohlrabi 2 nos, if desired
Medium-sized carrots, 3 nos
1 cup lentils
Herbs like dill, basil, tarragon, and parsley, to taste
1/2 Black-eyed beans, as desired
Salt, pepper, turmeric and other spices, to taste
Procedure
First cut onions in slices and fry. Once slightly tender, add stewing meat,sautéing with turmeric. Add finely chopped garlic and sauté.
Then put in diced carrots and keep sautéing. Add pre-soaked lentils and beans (beans are optional. You can leave out if you like). Sprinkle the sautéed ingredients with salt, pepper and desired spices. Pour in 2 glasses of water over and wait till meat, Lentils and beans are done.
If you apply Kohlrabi, add them as well. But in case you use Cabbage, you should add along with herbs. After adding herbs, give it 20 minutes to boil. If you apply dried herbs, mix with rice.
Rinse rice and add in. If you think water is not enough, pour an additional cup. Taste and if needed add more salt.
You can remove meat, as it might stick to the bottom and burn. Once the water was entirely gone, put firmly the lid wrapped in a piece of cloth. Don't forget to place cooked meat pieces on top. Drizzle in enough oil and let it cook well. Transfer to a desired platter. Enjoy the taste!