Instructions

1. Boiling the Meat

   In a suitable pot, submerge the meat in water over high heat until it comes to a boil, then thoroughly skim off the foam. Add the aromatics and onion, then cover the pot and simmer over low heat until the meat is fully tender, adding a teaspoon of salt during the final stage. · 45 min
2. Sweating the Onions

   In a separate skillet, heat a tablespoon of ghee and sauté the sliced onions with a pinch of salt over low heat until softened and translucent, without letting them brown. · 7 min
3. Preparing the Yogurt Mixture

   In a large bowl, whisk the yogurt with the dissolved cornstarch and a pinch of salt using a wire whisk until completely smooth and silky, then strain through a fine mesh sieve into the cooking pot to ensure there are no lumps. · 3 min
4. Cooking the Yogurt

   Place the yogurt pot over medium heat, stirring continuously in one direction without stopping using a wooden spoon, until the yogurt begins to boil and bubbles appear on the surface. · 10 min
5. Combining the Ingredients

   Gradually pour the strained meat broth into the yogurt while stirring continuously to achieve the desired consistency, then add the cooked meat pieces, softened onions, and white pepper. · 3 min
6. Simmering and Serving

   Let the Shakriyeh simmer over very low heat so the flavors meld, then pour into a serving platter, drizzle the remaining tablespoon of ghee on top, and garnish with toasted pine nuts. · 10 min

Nutrition / serving

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