SAEDNEWS: The Shirazi yoghurt broth is a tasty, traditional Iranian food which originates from the city of Shiraz in southern Fars province, and can be served as the main meal or as a snack.
Yoghurt, a wholesome byproduct of milk, is a staple in many traditional cuisines. Packed with calcium and suitable for those who are lactose-sensitive, yoghurt adds both nutrition and a tangy flavor to dishes. This hearty stew combines yoghurt with rice, split peas, fresh herbs, and tender meat—creating a culinary experience that reflects the rich flavors of regional cooking.
Onions: 1 medium
Rice: 500 g
Split peas: ½ cup
Sour yoghurt: 1 kg
Fresh dill and tarragon: 500 g
Sautéed shredded onions: 6 tablespoons
Boneless neck meat: 600 g
1. Prepare the split peas:
Clean the split peas and soak them in water for 5 hours, changing the water 2–3 times.
2. Cook the meat:
Place the meat in a casserole with onions, salt, and pepper. Add 7–8 glasses of water, cover, and cook slowly on low heat to retain the rich meat juice. Once the meat is tender, pour the juice into a large bowl and leave the meat in the casserole to dry. Let it cool.
3. Cook the split peas:
Rinse the soaked split peas and place them in a casserole. Add about 6 cups of the reserved meat juice along with salt and pepper. Simmer on low heat until the peas are fully cooked.
4. Prepare the herbs:
Wash and drain the dill and tarragon, then chop them finely. Set aside.
5. Cook the rice with peas:
Rinse the rice and add it to the cooked split peas. Cook slowly until the rice is soft and slightly mashed. Sprinkle with salt and stir in the chopped herbs. Let the mixture cook for 30 minutes to allow the flavors to blend.
6. Mash the meat:
While the herbs cook, mash the cooled meat until tender. Add it to the rice and pea mixture.
7. Thicken the broth:
Keep the mixture on low heat, stirring occasionally, until it thickens—about 20 minutes.
8. Incorporate yoghurt:
Bring the yoghurt to room temperature and mix it into the thickened broth. Stir well to create a creamy, harmonious dish.
9. Serve and garnish:
Plate the stew and top with sautéed shredded onions for a final touch of flavor and color.
This dish is a perfect example of traditional cuisine that balances nutrition, flavor, and artistry. With the creamy tang of yoghurt, the aroma of fresh herbs, and tender chunks of meat, it offers visitors a genuine taste of local culinary heritage—an authentic experience for anyone exploring regional gastronomy.
