Shakriyeh with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1 tspdried mint
• 70 gdry white rice
• salt and pepper to taste
• 1onion, quartered
• 150 gstewing beef, cubed
• 1egg
• 100 gplain yogurt
• 10 gcornstarch

Method

1. Place the beef cubes and quartered onion in a pot. Cover with water, bring to a boil, and simmer slowly until the meat is very tender.
2. Strain the meat, discarding the onion, and reserve a small cup of the hot beef broth.
3. Rinse the white rice and cook it until fluffy.
4. In a clean pot off the heat, whisk the plain yogurt, egg, and cornstarch until very smooth.
5. Place the yogurt pot over low heat. Stir constantly in one direction as it warms to prevent curdling.
6. Once the yogurt simmers, whisk in the reserved beef broth, the dried mint, and the cooked beef cubes. Season with salt.
7. Let the meat warm in the tangy sauce, then serve bubbling hot over the steamed rice.