Sa'ad News: Qashqai Meat Pilaf is a traditional dish from the Qashqai tribe of Shiraz, known for its exceptional aroma and taste, and it's also easy to prepare. It only has one small secret tip, which is mentioned in this article.
The most delicious mixed rice dish in the traditional style of Shiraz’s Qashqai tribe
Rice – 3 cups
Lamb or beef (preferably with bone) – 500 grams
Onions – 2 large, finely chopped
Garlic – 4 cloves, minced
Tomato paste – 2 tablespoons
Potatoes – 2 medium, diced (optional)
Carrots – 2, julienned (optional, depending on local variations)
Salt – to taste
Turmeric – 1 teaspoon
Black pepper – 1 teaspoon
Cinnamon – ½ teaspoon (optional for aroma)
Oil or animal fat (traditionally used) – as needed
Water – as needed
Saffron – a pinch, steeped in hot water (optional but traditional)
Wash and soak the rice for 30 minutes in salted water.
Sear the meat: In a large pot, sauté chopped onions in oil until golden. Add turmeric, pepper, and the meat pieces. Brown the meat on all sides.
Add garlic and tomato paste. Cook for a few minutes until fragrant.
Add enough water to cover the meat. Lower the heat, cover, and let it cook until the meat is tender and most of the water is absorbed.
Add optional vegetables like potatoes or carrots at this point, sautéing them briefly with the meat mixture if desired.
Parboil the rice: In a separate pot, boil water and add the soaked rice. Cook until just soft on the outside but firm in the center (al dente). Drain the rice in a colander.
Layer the pilaf: In a large pot (preferably nonstick or traditional), add a bit of oil. You may add a layer of thin potato slices as a crispy base (tahdig).
Then layer the meat mixture and rice alternately, finishing with rice on top.
Steam the rice: Cover the lid with a cloth and steam the layered rice on low heat for about 30–45 minutes.
Add saffron water over the top before serving for added aroma and color.
Serve hot with a side of fresh herbs, yogurt, or Shirazi salad. And as they say in Iran, "mōvāzeb bāsh angoshtatō nakhōri!" (Be careful not to eat your fingers—it’s that delicious!)
