Ingredients
For the Rice & Lentils:
For the Meat:
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400g lamb or beef, cut into small chunks
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1 large onion, finely chopped
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3 tbsp vegetable oil or butter
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1 tsp turmeric
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½ tsp ground cumin
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½ tsp black pepper
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½ tsp ground cinnamon (optional)
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1 tsp salt
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1 small tomato, finely chopped (optional, for extra flavor)
For Garnish (Optional):
Directions
Prepare the Rice and Lentils:
Rinse the rice several times until the water runs clear, then soak in salted water for at least 30 minutes. Rinse the lentils and cook them in 2 cups of water with a pinch of salt. Simmer until just tender (about 15 minutes). Drain and set aside.
Cook the Meat:
Heat oil or butter in a large pot over medium heat. Add the chopped onions and sauté until golden. Add the meat and cook until browned on all sides. Stir in turmeric, cumin, black pepper, cinnamon, and salt. Sauté for another 2 minutes until fragrant. Add the chopped tomato (if using) and cook for a few more minutes until soft.
Cook the Chegdermeh:
Add 2 cups of water to the pot with the meat, cover, and let it simmer for 30 minutes until the meat is tender. Drain the soaked rice and add it to the pot along with the cooked lentils. Stir gently to combine, then cover and reduce heat to low. Cook for 30-40 minutes until the rice is fluffy and has absorbed all the flavors. If you like a crispy tahdig-style bottom, increase the heat for the last 5 minutes.
Serve:
Fluff the rice and serve with a sprinkle of sumac or barberries for a tangy contrast. Garnish with fresh parsley or cilantro and enjoy!
Recipe Note
Chegdermeh pairs beautifully with:
Fresh yogurt or doogh (Persian yogurt drink)Pickled vegetables (torshi)A simple side salad with lemon and olive oil
This dish is perfect for meal prep, as it tastes even better the next day when the flavors meld together.
Enjoy this hearty and authentic Turkmen dish, perfect for sharing!
