👨‍🍳 作り方

1. 1

   Rinse the wheat berries thoroughly and soak them in water overnight if possible, or for at least 4 hours. Drain well.

   💡 プロのコツ: Soaking helps reduce cooking time and improves texture.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the meat, drained wheat berries, quartered onion, and 6 whole garlic cloves. Add enough water to generously cover everything.

3. 3

   Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface.

   💡 プロのコツ: Skimming ensures a cleaner broth.
4. 4

   Cover the pot and simmer gently for 3 to 4 hours, or until the meat is fall-off-the-bone tender and the wheat berries are very soft and have released their starches, thickening the stew. Stir occasionally to prevent sticking.

   💡 プロのコツ: The consistency should be like a thick porridge.
5. 5

   Once cooked, remove the meat from the pot. Shred or cut the meat into bite-sized pieces, discarding bones and excess fat. Remove and discard the onion and whole garlic cloves.

6. 6

   Return the shredded meat to the pot with the wheat mixture. Season generously with salt and black pepper to taste. Stir well and cook for another 10-15 minutes to allow flavors to meld.

7. 7

   While the Kash is simmering, prepare the yogurt sauce by mixing the yogurt with minced garlic and a pinch of salt.

8. 8

   Serve the Kash Par hot in bowls. Top each serving with a dollop of garlic yogurt, a sprinkle of fresh cilantro, and an optional drizzle of melted butter.

   💡 プロのコツ: Some variations include a drizzle of spicy oil (like chili oil) instead of butter.