- Cooking meat
Put the meat in a pot with some water and turmeric and heat for 30 minutes until it starts to boil. It needs to be half-cooked and slightly soft.
- Adding prune, dry apricot and quince
It is suggested to cook the food slowly with low heat. In the meantime, wash the prunes and soak them in warm water for a few minutes until they soften. After the meat is half cooked, add the prunes along with the dry apricot to the pot. Then wash the quince, cut into cubes and add to the other ingredients.
- Cooking rice
Soak the rice in water a little beforehand, then add rice, salt and a little black pepper to the same pot (step 2), simmer and wait 30 minutes until the rice grains are cooked and mashed together with the meat.
- Pounding the cooked ingredients
Now add sugar and use a meat pounder to evenly crush all the ingredients. The dish is ready to serve!
- Serving
To garnish, you can sprinkle chopped walnuts, sautéed onion and mint. It is recommended to serve it with bread and fresh vegetables.
Key Notes
- You can replace sugar with date molasses.
- The amount of sweetness of this dish depends on your taste and you can use less or more sugar.
- For this dish, it is better to use fore shank meat.
- Sour Yakhmeh is usually paired with crisp bread or crackers.
- It is better to use a meat pounder instead of a blender. This makes the food stretchy and tastier.
- Use ripe and sweet quince.
