Ghimeh Piazaq – Persian Onion Stew with Meat, Almonds, and Eggs

Heat a pot over medium heat and add a small portion of the fried onions. Add the diced meat and cook, stirring occasionally, until lightly browned and beginning to soften.

In a separate pan, gently sauté the remaining fried onions with the slivered almonds over low heat. Stir carefully to release their aroma without letting the almonds brown.

Season the onion and almond mixture with salt, pepper, spices, and a pinch of dissolved saffron. Let it simmer gently for about 5 minutes so the flavors meld.

Transfer the onion–almond mixture to the pot with the meat. Add about half a teacup of water, cover, and cook on low heat until the meat is fully tender and the stew becomes cohesive and fragrant.

Near the end of cooking, gently crack the eggs over the surface of the stew, spacing them evenly. Spoon a little dissolved saffron over each egg.

Cover the pot and cook just until the egg whites are set while the yolks remain softly tender.

Remove from heat and serve warm on a platter, ensuring each portion includes meat, onions, almonds, and an egg.