First, cut the lamb into slightly larger pieces than stew meat. Then, sauté it in a suitable pot with some oil until it changes color and is well-seared.

Once the meat is browned, remove it from the pot. Finely chop or slice the onion and add it to the pot. Sauté for a few minutes until softened, then add turmeric and black pepper, stirring well to combine.

Next, add the tomato paste and sauté thoroughly to remove its raw taste. Return the seared meat to the pot and mix it with the other ingredients.

Peel and grate the tomatoes, then add them to the pot. Stir well until the mixture releases oil and any excess water evaporates. Now, pour in three cups of boiling water.

Cover the pot and let the meat cook completely. Meanwhile, soak the rice in lukewarm water with a little salt. Once the meat is fully cooked, remove it from the pot and season the dish with salt.

Now, add the soaked rice to the pot, allowing it to cook in the remaining broth using the absorption (Kateh) method. When most of the water is absorbed, place the cooked meat on top of the rice. If needed, add a little more boiling water.

Cover the pot and let the rice steam for 45 minutes to an hour. In the meantime, sauté the raisins in a bit of oil.

Finally, transfer the Chekdermeh to a serving dish and garnish it with the sautéed raisins and cooked meat.

A dish made by your skilled hands will surely be incredibly delicious!