My grandmother's Chekderme recipe from Golestan province. This thousand-year-old dish is what we make for every celebration , lamb slowly cooked with rice until it practically melts in your mouth. The whole house smells incredible when this is on the stove.
by shihab1977
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**My Family’s Chekderme Recipe**
Prep: 30 min
Cook: 2 hours
Serves: 6-8
Difficulty: Medium
Ingredients:
Main Components:
700g (3.5 cups) Basmati rice (or Iranian rice)
500g (1.1 lb) lamb meat, cut in large chunks
1 medium onion (120g), finely diced
2 tbsp tomato paste
3 tbsp vegetable oil (or lamb tail fat for authentic flavor)
1 tsp turmeric
1/2 tsp black pepper
Salt to taste
Optional Garnishes:
1/2 cup raisins or dried barberries
1/4 tsp saffron threads
Slivered almonds or pistachios
TRADITIONAL PREPARATION:
Stage 1 – Prep Work (the Night Before):
Cut lamb into large chunks (greater than stew pieces)
Soak rice in lukewarm salted water for 2-3 hours
Remove excess starch and wash rice until water runs clear.
Stage 2 – Building the Base:
1. Heat oil in heavy-bottomed pot or cast iron qazan
2. Sauté diced onion until it turns golden (not brown – this is crucial!)
3. Add lamb pieces, and fry until they have been seared and changed color on all sides.
4. Golden onions, lightly browned meat
Stage 3 – Making the Sauce:
1. Put in the tomato paste and fry for 3 – 4 minutes until the raw smell goes away.
2. Put in turmeric, salt, and black pepper.
3. Put in hot water (about 1 liter/4 cups) to cover the meat.
4. Cover and simmer until the meat is tender (about 30 minutes).
5. Visually: meat is bright red in color, aromatic steam is present, and meat is fork-tender.
Stage 4 – Integration with Rice:
1. Wash the soaked rice and put it in the meat-filled pot.
2. Stir gently until the rice is fully mixed with the sauce.
3. Put in water until it is one finger-joint above the rice.
4. Bring it to a boil and lower the temperature to the lowest.
5. Cover the pot for 30 to 35 minutes to steam the rice.
6. Very important: until 20 minutes, do not touch the pot. After 20 minutes, turn the rice gently ONCE to avoid sticking to the pot.
Step 5 – Putting the Finishing Touches:
1. Soak saffron by crushing strands and adding boiling water for 20 minutes.
2. If needed, lightly fry the barberries/raisins and nuts separately.
3. Pour saffron water over the rice for a golden tint.
4. Garnish with fried accompaniments.
5. Serve immediately while fragrant steam billows out.
TIPS:
Meat Preparation – For the lamb, marinate with onion and turmeric overnight for exceptional tenderness.
The Golden Rule – Onions should be golden, never brown. Brown onions create bitterness.
Water Test – The water level should be finger-joint above the surface of the rice.
Sound Check – Gentle simmering is the only acceptable sound. Aggressive bubbling rice will be mushy.
One Turn Only – Only gently stir rice while cooking once to prevent breaking the grains.
CULTURAL SIGNIFICANCE:
Reliably documented for more than a millennium, Chekderme is a dish from the Turkmen Sahra region of Iran’s Golestan province. It is prepared in large cast iron qazan pots during weddings, family functions and religious gatherings. Turkmen people consider this dish as a representation of togetherness and Turkmen hospitality.
MODERN ADAPTATIONS:
Pressure cooker: Reduce the time it takes to cook the meat to 20-25 minutes
Rice cooker: Use for the final steaming stage
Vegetarian version: Use firm tofu or mushrooms in place of lamb
Through the centuries, this recipe is a perfect example of the rich Turkmen culture and history. Each grain of rice is steeped in the unrestrained hospitality of the Iranian steppes.
Pro tip: To achieve the most authentic flavor, seek out lamb tail fat at Middle Eastern butcher shops. Using vegetable oil will not provide the best flavor.
Total cooking time: 2 hours to prepare this flavorful dish.
That shit looks GOOD
This looks amazing!! 🤩
Oh man, I want to get invited to your house 😍