Chekdermeh is one of the types of local and indigenous food of Iran, Golestan province, Turkmen port and Aq Qala, which you can make this delicious food by spending time and taste.
- Rice: 700 grams
- Chopped mutton: half a kilo
- Tomato paste: 2 to 3 tablespoons
- Chopped onion: 1 medium
- Water: 1 liter (4 cups)
- Salt, black pepper, turmeric and pilaf spices: as needed
- Oil: To the extent necessary
First, wash the rice and soak it in water and salt for a few hours.
Put a suitable pot on the heat and pour some oil in it to heat.
Then pour the chopped onions into the oil and fry until the onions turn golden. After frying the onions, add the chopped meat and fry well.
Add 2 to 3 tablespoons of tomato paste, some salt, pepper and other spices to the onion and roasting meat and fry.
Then pour a liter of water into the pot and turn up the heat to bring the water to a boil. Then turn down the heat and let the meat cook slowly.
After the meat is fully cooked and the meat juices are low, take the soaked rice out of the water and pour it into the pot of cooked meat. Measure the water so that it does not boil. After boiling the rice, brew it. First, increase the heat a little so that the rice evaporates, and then lower the heat so that the rice cooks well.
Put the cooked rice in the desired dish.