Gheymeh Nesar

Gheymeh Nesar is one of the traditional Iranian dishes made with lamb, barberry, pistachio, almond, saffron, cinnamon, and cardamom. This dish is similar to Morasa Polo.

What are the Ingredients?

  • 4 cups Persian rice
  • 1 big onion
  • 2 tbsp tomato paste
  • 1 stick cinnamon
  • 1 tsp grind cardamom
  • 1 tsp turmeric
  • 1 tsp salt
  • 1tsp pepper
  • 2 tbsp vegetable oil
  • boiling water

Garnish

  • 50gr Silvered Almonds
  • 50gr Silvered Pistachio
  • 50gr Barberries
  • 50gr Orange Zest
  • 100gr Butter
  • 2tbs Sugar
  • 1/2tbs Saffron powder
  • 1/2cup rose water
Preparation time: 30 minutes Cooking time: 2h30 minutes Cooking method: Cooking
Cooking Skills: Medium Meal: Lunch/Dinner Suitable for: 4 people

 

How to prepare Gheymeh Nesar?

Step 1: Preparing Ingredients

Rinse and soak the rice in salted water for at list 1 hour.

Chop the onion.

Soak the almonds, and pistachios in rose water for half an hour. Drain and set aside.

Soak the barberries for half an hour. Drain and set aside.

Brew saffron.

Chop the lamb into 1-inch cubes.

Step 2: Cooking Lamb Cubes

Heat 2 tablespoons of oil in a large pot over medium-high heat. Cook and stir the chopped onions until deep golden brown, 10 to 15 minutes. Stir in the turmeric, salt and pepper for 1 to 2 minutes. Add lamb cubes; fry until coated in turmeric and browned on all sides, 5 to 10 minutes. Add the tomato paste, cardamom powder  and cinnamon stick. Pour in some boiling  water and let it simmer over low heat for 2 to 2:30 hours until fat and oil move to the surface of the stew and the lamb is fully cooked. The less water there is in the stew the more delicious it will be.

Discard the cinnamon stick.

Step 3: Preparing Rice

Fill a large nonstick pot with 10 cups of water, and bring to a boil over high heat.

Add the rinsed rice to the boiling water, and continue cooking over medium to high heat. Stir occasionally.

After 5-6 mins. scoop some rice grains from the water using a slotted spoon. Break one grain in half to ensure it is ‘’al dente’’. The rice should be firm in the center and soft on the outside. Drain and rinse with cold water.

 

Step 4: Making Tadig and Cooking Rice

Scoop a cup of rice into a small bowl, and mix gently with 1 tablespoon of brewed saffron. Set the bowl aside for making Tadig.

You can also make potato Tadig for this dish.

Melt 2tablespoons of butter in the same pot over low heat. Distribute the Saffron rice mixture evenly onto the bottom of the pot to make delicious Tadig. Now put the white rice on the saffron rice and shape a pyramid. Wrap the lid with a clean cotton towel and cover the pot. Steam the rice over medium heat for 45minutes.

 

Step 5: Preparing Orange Zest

In a small saucepan bring some water to a boil and add the zest to the boiling water. Let simmer for 5 minutes. Drain and rinse with cold water. Repeat this process four more times to remove the bitter taste.

In a small pan melt 1teaspoon butter, add the zest, sugar, and pinch of saffron. Saute for a few minutes. Set aside.

 

Step 6: Preparing Garnish

In a small pan melt some butter and saute the almonds for 1-2minutes. Set aside.

Melt some butter and saute the pistachios for 1-2 minutes. Set aside.

Melt some butter, add the barberries, sugar and brewed saffron. Stir fry for 2-3 minutes and set aside.

 

 

Step 8: Serve

Scoop the rice onto a large platter and shape a pyramid. Pour some brewed saffron on top. Garnish with lamb, almonds, pistachios, orange zest, and barberries.

Put a large plate on top of the pot and turn it over so that Tadig comes out perfectly.

You can serve this dish with refreshing Shirazi salad, yogurt and fresh herbs.

 

 

Useful links:

Delicious side dishes

How to brew saffron?

Morasa Polo

 

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