Ghimeh Piazaq with Meat, Almonds, and Saffroned Eggs
"**Origin & History** Ghimeh Piazaq is a lesser-documented yet deeply traditional Persian home stew, rooted in the ancient Iranian reverence for onions as both sustenance and medicine. While it does not share the tomato-and-lime structure of the more famous Ghimeh, its lineage can be traced to pre-modern Iranian cooking, when slow-cooked onions, modest cuts of meat, nuts, and eggs formed nourishing, economical meals across regions such as Azerbaijan and central Iran. The generous use of onions reflects centuries-old Persian culinary philosophy, where patient caramelization builds depth without reliance on acidity. **Comparison & Differentiation – Why This Version** Unlike classic Ghimeh, which relies on split peas and dried lime, Ghimeh Piazaq is defined by abundance of onions and the subtle richness of almonds. This premium interpretation elevates the dish through careful separation of techniques: almonds are gently warmed rather than browned, preserving their sweetness, while saffron is reserved for the final moments to perfume the eggs. The result is a stew that is richer, silkier, and more aromatic than its more rustic counterparts. **Sensory Experience & Pro Tips** The finished dish is luxuriously soft: melting onions, tender meat, and delicately set eggs with saffron-scented yolks. Aromas of warm spice and sweet onion rise gently from the pot. Serve with steamed basmati rice or fresh flatbread, allowing the yolk to mingle naturally with the stew."
Health Benefits
Instructions
Heat a pot over medium heat and add a portion of the fried onions. Add the diced meat and cook until lightly browned.
In a separate pan, gently warm the remaining fried onions with the slivered almonds over low heat.
Season the onion–almond mixture with salt, pepper, spices, and saffron; simmer gently for 5 minutes.
Transfer the mixture to the meat pot, add water, cover, and cook on low heat until the meat is tender.
Crack the eggs gently over the stew and spoon saffron water over each.
Cover and cook until egg whites set but yolks remain soft. Serve warm.