Ajameh

Ajameh is a traditional Persian dish consisting of rice and meat, often lamb or beef, slow-cooked together in a pot. The key to ajameh is the preparation of the ingredients, which are typically layered in the pot and then cooked for an extended period, allowing the flavors to meld and the meat to become exceptionally tender. The rice absorbs the juices from the meat, resulting in a rich and savory final dish.

Variations of ajameh exist across different regions of Iran, with subtle differences in spices and the specific cuts of meat used. Some recipes might include dried fruits, nuts, or aromatic herbs to enhance the flavor profile. The cooking process often involves a specific technique to create a crispy layer of rice at the bottom of the pot, known as tahdig, which is highly prized.

Ajameh is generally considered a comforting and hearty meal, often prepared for family gatherings or special occasions. Its long cooking time and the resulting depth of flavor make it a labor of love for many home cooks. The dish is typically served as a main course, often accompanied by yogurt or a fresh salad.