How to Make Çäkderme: A Traditional and Famous Turkmen Dish

According to Saednews, Chakdermeh is a highly authentic and delicious Turkmen mixed rice dish made from a combination of rice, meat, and tomato paste. Local foods are, in fact, considered part of the cultural heritage of every nation. Wherever you travel in Iran, you will certainly encounter a wide variety of delicious regional dishes. Chakdermeh is one of the most well-known and flavorful Turkmen dishes, and the people of Turkmen Sahra in Iran are highly skilled in preparing it.

What is Chakdermeh and what are its characteristics?

Chakdermeh is an authentic Turkmen dish with the following features:

• It is made from a combination of rice, lamb, onion, and tomato paste

• It represents the food culture of Turkmen and nomadic peoples

• It has a unique and deeply authentic taste

• Its preparation requires time and patience, but the final result is worth the effort

Ingredients for Chakdermeh

To prepare this traditional and delicious dish, you will need:

• 3 cups rice

• 300 grams lamb meat

• 1 large onion

• 3 tablespoons tomato paste

• Salt, black pepper, red pepper, and turmeric (to taste)

• 6 cups boiling water

• Oil (as needed)

• Animal butter (optional, to taste)

Step-by-step preparation of Chakdermeh

Step 1: Sautéing the onion

Peel and finely chop the onion. Heat some oil in a suitable pot. Add the chopped onion and cook until it becomes soft and translucent. Do not fry it too much—just soften it to release its aroma.

Step 2: Cooking the meat and adding tomato paste

Add the chopped lamb meat to the onion. Add black pepper, red pepper, and turmeric. Sauté for about one minute. Then add the tomato paste and cook for another minute to remove its raw taste and enhance the flavor.

Step 3: Cooking the meat

Add boiling water to the pot. Cover and reduce the heat so the meat slowly cooks until tender. After about one hour, add salt. Salt is added later because adding it too early can slow down the cooking process of the meat.

Step 4: Separating the meat and adding rice

Remove the cooked meat from the broth. Add the pre-soaked rice (soaked for at least 4 hours) into the meat broth. Increase the heat until the rice starts to boil. When the water is fully absorbed, place the cooked meat pieces on top of the rice.

Step 5: Steaming the Chakdermeh

Cover the pot with a lid wrapped in a cloth to trap steam. Reduce the heat and let it steam for about 40 minutes. Finally, optionally pour melted animal butter over the rice. Your Chakdermeh is ready to serve.

Important tips for making authentic Chakdermeh

• Use low-fat lamb meat; it is more tender and suitable than beef

• Soak the rice for at least 4 hours for a better texture

• Always sauté the tomato paste to remove its raw taste and improve flavor

• Add salt after about one hour of cooking the meat

• Use a tight lid or cloth (damkoni) to properly steam the rice

• Adding melted animal butter at the end enhances aroma and taste

• Yellow onion is recommended for a richer flavor

Final note

Chakdermeh is a traditional and highly delicious Turkmen dish made from rice, lamb, onion, and tomato paste. By following key tips such as using tender lamb, soaking the rice properly, and steaming it correctly, you can prepare a rich and authentic version of this dish at home. It is a symbol of Turkmen and nomadic culinary culture and offers an exceptional taste experience.