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Togi sardaghi, Khorasan millet with meat and kashk

Togi sardaghi, Khorasan millet with meat and kashk

Main dishes

A local dish from Khorasan-e Razavi: ground meat cooked with turmeric, millet, and lentils in water, bound with kashk (a type of fermented dairy product),…

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Recipe from Roozitaa, adapted by Recette de cuisine · · updated on

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Togi sardaghi is a traditional dish from the Khorasan-e Razavi province in Iran. Instead of rice, millet is used; and the addition of kashk, a type of fermented milk, and French fries gives it its distinctive flavor.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting10 min
  • Total1 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$6.95 $1.16 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $2.38
  • $0.37
  • $0.48
  • $0.40
  • $1.60
  • $0.93
  • $0.57
  • $0.22

Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Place the fried onions, turmeric, salt, and pepper in a saucepan, add the meat, and brown it over low heat.
  2. Pour the water and bring to a boil.
  3. Add the millet and cook for 20 minutes.
  4. Add the cooked lentils and mix well. ≈ 4 min
  5. Remove from the heat, add the kashk, then return to low heat, stirring gently.
  6. Turn off, cover, and let it rest for 10 minutes.
  7. Serve with fried garlic, fried mint, fried onions, saffron, and a touch of kashk.

The bill

Togi sardaghi, Khorasan millet with meat and kashk

  • 250 g of ground meat$2.38
  • 3 tablespoons of fried onions$0.37
  • 1 teaspoon of turmeric$0.48
  • salt, pepper$0.40
  • 300 g of hulled millet$1.60
  • 100 g of cooked lentils$0.93
  • 3 tablespoons of fried garlic$0.57
  • 1 tablespoon of fried dried mint$0.22

Total$6.95

that's $1.16 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of ground meat
  • 3 tablespoons of fried onions
  • 1 teaspoon of turmeric
  • salt, pepper
  • 500 ml of water
  • 300 g of hulled millet
  • 100 g of cooked lentils
  • 250 ml of Kashk
  • 3 tablespoons of fried garlic
  • 1 tablespoon of fried dried mint
  • 2 tablespoons of saffron infused in water

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