Traditional cucumber salad

Directions

1. Cook the pre-soaked rice, using a slightly larger quantity than usual. ⏱ ≈ 18 min
2. Then, add the cooked lentils and the rice pilaf. ≈ 3 min
3. After cooking for about two minutes, drain everything. ≈ 2 min
4. Cut the meat into thin slices and season it with turmeric, black pepper, spices, and a pinch of salt. ≈ 8 min
5. First, pour the oil paint into the container. ≈ 3 min
6. Next, add a pinch of turmeric, then pour in the cooked rice, vegetables, lentils, and seasoned meat. ≈ 2 min
7. Place the meat on top of the rice. ≈ 3 min
8. Next, add a small amount of extra rice over the meat, making sure to distribute it evenly around and between the ingredients. ≈ 3 min
9. Next, add the remaining rice to the other ingredients and cook over low heat for 3 to 4 hours, to ensure the meat is also cooked through. ⏱ 4 hr
10. Next, transfer the dish to a serving plate, ensuring that the filling is evenly distributed, including along the edges of the plate. ≈ 2 min
11. Serve. ≈ 2 min
12. In Shemirzad, it is sometimes possible to let the rice rest for a while before preparing a soup by mixing the cooked rice with lentils, vegetables, and a small amount of fruit jam or prune puree. ⏱ ≈ 20 min
13. The soup is then cooked at a very low temperature until it thickens. ⏱ ≈ 10 min
14. This product contains 985 grams of carbohydrates, 250 grams of protein, 27 grams of fat, and 5210 calories. ≈ 3 min
15. It is best to choose a tender veal cut, selecting either the upper or central portion of the rib. ≈ 3 min
16. The herbs used in the preparation include mint, parsley, cilantro, flat-leaf parsley, and a small amount of pastis. ≈ 3 min
17. At Shemirzad, it is essential to prepare this stew with raw meat (not pre-cooked). ≈ 3 min