Chekdirmeh – Traditional Turkmen One-Pot Rice and Lamb (چکدرمه)
Chekdirmeh (also spelled Chakdermeh) is a traditional one-pot dish from the Iranian Turkmen community in Golestan province, northern Iran —especially around Gonbad-e Kavus. Bold, rustic, and rich in flavour, this dish combines lamb, caramelised onions, tomatoes, and rice. All simmered and steamed in a single pot for deep, slow-cooked satisfaction.
I was lucky enough to visit their markets many years ago, when I still lived in Iran. Places full of colour, warmth, and a real sense of community. That memory has stayed with me ever since. Every time I make Chekdirmeh, I’m taken back to those vibrant stalls and the kind, welcoming faces of that community.
Originally cooked outdoors over a wood fire in a large cast-iron cauldron called a Kazan, Chekdirmeh carries earthy, smoky notes in its DNA. In this version, I’ve recreated that essence at home with a touch of smoked tomato paste and optional bloomed saffron for a luxurious lift. This is comfort food with a story — perfect for sharing, batch cooking, or just feeding your soul.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Ingredients (for 4 portions)
500g lamb leg or shoulder, cut into medium cubes
1 bone marrow piece (optional, for extra depth)
2 tbsp cooking olive oil
2 medium onions, finely chopped
5 garlic cloves, finely chopped
1 tbsp butter
1 tsp ground turmeric
1 tsp freshly ground black pepper
1 cinnamon stick
500g plum tomatoes, peeled
1 tbsp smoked tomato paste (optional for a smokey flavour)
Salt, to taste
2 cups (480ml) freshly boiled water
3 cups (600g) Persian or long-grain rice, washed and rinsed
2 tsp bloomed saffron (optional, but highly recommended)
Method
Sear the meat:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb cubes and sear until golden on all sides. Don’t rush this step. You want colour and flavour. Add the bone marrow if using and let it brown slightly. Once golden, remove the meat and marrow, and set aside.
Caramelise the onions:
In the same pot, reduce the heat to medium-low. Add 1 tablespoon of butter, followed by the chopped onions. Cook slowly for 15 minutes, stirring occasionally, until the mixture is deeply golden and sweet. The long caramelisation draws out natural sugars and builds the base flavour of the dish.
Add the garlic and spice it up
Stir in the chopped garlic and cook for an additional 2–3 minutes.
Add turmeric, black pepper, and stir to coat the onions and garlic evenly. Return the seared lamb and bone marrow to the pot.
Tomatoes and paste:
Add the cinnamon stick, peeled tomatoes (crushed by hand or chopped), and the smoked tomato paste. Stir to combine everything well.
Simmer the stew:
Pour in 2 cups of freshly boiled water and season generously with salt. Cover with a lid and let it simmer gently on low to medium heat for 1 to 1½ hours, until the meat is tender. Add a splash more boiling water if it dries out during cooking.
Add saffron (optional):
Once the meat is tender, remove the bones if using bone marrow and scoop the marrow back into the stew. Taste and adjust salt and pepper. Add the bloomed saffron for a beautiful golden hue and aroma.
Add the rice:
Make sure your stew has enough liquid to cook the rice. Add the washed and rinsed rice straight into the pot. This is a true one-pot dish. Stir gently to combine. The liquid should just cover the rice; if not, add a little more hot water.
Steam the rice:
Once most of the liquid has been absorbed and small steam holes appear on the surface of the rice, reduce the heat to low. Cover the pot with a clean kitchen towel wrapped around the lid to trap the steam, and let it cook gently for 30–45 minutes, depending on your pot. I used a stainless steel pan and after 30 minutes, the result was a perfectly golden tahdig on the bottom, crisp, aromatic, and deeply satisfying.
Serve:
Fluff the rice gently, serve it with a spoonful of the tahdig, and enjoy it hot with yoghurt, torshi (Persian pickles), or Salad Shirazi on the side.
Tips
The long, slow caramelisation of the onions is essential — it builds depth and sweetness. Scientifically, this breaks down the natural sugars in the onions (mainly fructose and glucose), enhancing umami and complexity.
For the most authentic texture, don’t cut the lamb too small.
If you want a strong smoky note, grill or roast the tomatoes briefly before adding them, or char them with a blow torch.
I’d love to see your Chekdirmeh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!