Stew with polow

Azerbaijani Almond Stew (Pichagh Qheymasi)

Ardabil is an Azerbaijani city in Iran and near the Caspian Sea. Almond stew or Pichagh ghemasi is one of local and traditional dishes from Ardabil.  Pichagh means knife in Azari language and refers to the silvered almonds. This scrumptious stew made with few ingredients such as lamb or been, onions and spices. It’s not only satisfy your hunger but also is a hearty stew.

Pichagh gheymeh serves with fried eggs on top of dish and  steamed rice.




400g   lamb or been meat, cut into small size

2 medium onions, thinly sliced

2-3 eggs or quail eggs

½ cup slivered almonds

1tbsp  Persian saffron water

1tbsp lemon juice

½ tsp cinnamon

½ tsp turmeric

Salt and pepper to taste

Butter or Olive oil

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Melt the butter or heat the oil in a saucepan. Fry the onions until golden brown. Remove from the pan. Add diced meat and fry for 5 minutes. Transfer fried meat to a pot. Add 3 cups of water to the meat and cook it for 1 hour.


Meanwhile, heat the oil in a pan and sauté turmeric, cinnamon and pepper for few seconds until aromatic.

30 minutes after cooking meat, add fried spices, lemon juice, saffron water, fried onions, slivered almond and finally season with salt.Cook the stew over low heat for next 30 minutes.

Serve stew with fried eggs on top of it and saffron rice.

Nosh-e jaan


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