Doogh pa, a lamb stew made with Zahedan yogurt

Ingredients

• 300 g of veal
• 1 cup (about 200g) of yellow split peas (split peas)
• 1 cup of chopped onion
• 2 tablespoons of tomato paste
• 1.4 liters of doogh (about 6 glasses), an Iranian yogurt-based drink.
• 2 tablespoons of sunflower oil paint
• salt, black pepper, turmeric, and saffron, to your liking

Recreate the effect of chopped onions in oil paint.

Add the spices (except the saffron) and the tomato paste, then the pieces of veal and the split peas.

Stir several times, then pour in the doogh instead of the water and continue cooking until everything is tender.

Add the saffron towards the end of the cooking process.

Serve the doogh with rice, preferably cooked in a pilaf style, alongside a salad of vegetables or fresh herbs.