📝 About This Recipe
Hailing from the historic city of Ardabil in northwestern Iran, Pichagh Gheimeh is a regal and aromatic stew that stands out for its luxurious use of slivered almonds and whole poached eggs. Unlike other Persian stews that rely on legumes, this dish celebrates the crunch of nuts and the golden hue of high-quality saffron, resulting in a rich, buttery flavor profile. It is a celebratory masterpiece traditionally served at weddings and special gatherings, offering a sophisticated balance of savory meat and floral aromatics.
🥗 Ingredients
The Meat Base
- 500 grams Lamb or Beef (top round or shoulder) (cut into small 1-cm cubes)
- 3 large Yellow Onions (finely thinly sliced)
- 4 tablespoons Ghee or Vegetable Oil (divided)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly ground)
- to taste Salt
The Aromatics and Crunch
- 1 cup Slivered Almonds (soaked in rosewater for 1 hour)
- 1/2 teaspoon Saffron (ground and brewed in 3 tbsp hot water)
- 2 tablespoons Rosewater (for soaking almonds)
- 1/2 teaspoon Cinnamon powder (or one small stick)
- 1/4 teaspoon Cardamom powder
- 2-3 tablespoons Verjuice (Ab-Ghooreh) or Lemon Juice (adjust for desired acidity)
The Topping
- 4-6 pieces Eggs (one egg per serving)
- 1/2 cup Fried Onions (Piaz Dagh) (for garnish)
👨🍳 Instructions
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1
Begin by soaking the slivered almonds in rosewater and a little warm water for at least 1 hour to soften them and infuse them with floral notes.
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2
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté until they become translucent and start to turn golden brown.
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3
Add the cubed meat to the onions. Increase the heat slightly and sear the meat until it changes color on all sides. Stir in the turmeric and black pepper.
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4
Pour in 3 cups of boiling water. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes until the meat is tender.
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5
While the meat is simmering, drain the almonds. In a small pan, lightly sauté the almonds in 1 tablespoon of butter or oil for 2 minutes—do not let them brown.
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6
Once the meat is tender, add the sautéed almonds, cinnamon, cardamom, and half of the brewed saffron to the pot.
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7
Add the verjuice (or lemon juice) and salt. Let the stew simmer for another 20 minutes to allow the flavors to meld and the sauce to thicken (it should be thick, not watery).
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8
Taste the stew and adjust the seasoning. The color should be a vibrant orange-gold from the saffron.
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9
Carefully crack the eggs one by one onto the surface of the simmering stew. Do not stir. You want the eggs to poach whole on top of the meat and almonds.
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10
Drizzle the remaining brewed saffron over the egg yolks to give them a beautiful golden color.
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11
Cover the pot for 5-7 minutes until the egg whites are set but the yolks remain slightly soft (or cooked to your preference).
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12
To serve, carefully ladle the stew into a shallow dish, ensuring one egg is placed on top of each serving. Garnish with additional fried onions if desired.
💡 Chef's Tips
For the most authentic flavor, use high-quality Persian saffron; inferior substitutes will lack the necessary aroma. If you prefer a more sour profile, increase the amount of verjuice slightly, but do so gradually. Be very gentle when cracking the eggs; keeping the yolks intact is the hallmark of a skilled Pichagh Gheimeh chef. You can substitute the lamb with beef chuck, but ensure the cubes are small so they cook at the same rate as the almonds. If the stew is too thin, remove the lid and increase the heat for a few minutes before adding the eggs to reduce the liquid.
🍽️ Serving Suggestions
Serve alongside buttery Persian Saffron Rice (Chelow) with a crisp Tahdig. Pair with a side of Shirazi Salad (cucumber, tomato, and onion) for a refreshing crunch. Accompany with a bowl of Mast-o-Khiar (yogurt and cucumber dip) to balance the richness. Serve with fresh herbs (Sabzi Khordan) and radishes. Enjoy with a glass of Doogh (Persian yogurt drink) seasoned with dried mint.