Khoresh pichaq qeymeh with almonds and egg yolks

Ingredients

• 500 g of finely ground meat
• 150 g of blanched almonds, slivered
• 1 cup of fried onions
• 1/2 cup of verjus (green grape juice)
• 3 egg yolks
• salt, pepper, turmeric, and saffron, to taste
• 1 tablespoon of tomato paste
• oil

Brown the meat in a little oil, then add the tomato paste and continue to brown.

Add the slivered almonds, pepper, and turmeric.

Pour approximately two cups of boiling water, add and let it simmer.

After an hour, add the fried onions and verjus.

Shortly after, add the salt and saffron.

Let the stew rest.

Ten minutes before serving, transfer the dish to a frying pan if necessary, create wells in the khoresh with a spoon, place the whole eggs in them, and then cover to allow them to cook.