Gheymeh Nesar
Gheymeh Nesar is made of a combination of stew (gheymeh) and steamed rice. Let’s see how we can make Gheymeh Nesar:
Ingredients
For the stew
- 500 grams Lamb or beef cut into small pieces
- 2 Onions finely chopped
- 2 tbsp Tomato paste
- ½ tsp Of turmeric, cardamom, cinnamon
- ½ tsp Of saffron dissolved in hot water
- Salt and pepper to taste
- 4 cups Water
For the garnish
- ½ cups Barberries (Zereshk)
- 1 tbsp Sugar
- ½ cups Slivered almonds
- ½ cups Slivered pistachios
- ½ cups Slivered orange peel
- 2 tbsp Butter
- ⅓ Rosewater
For the rice
- 4 cups Persian rice or Basmati
- water
- oil
- salt (as much as you need)
Instructions
- Start by chopping onions and then sautéing the chopped onions in a large pot until their color turns golden brown but don’t allow them to fry the onion too much.
- Once the onion colors become golden, add turmeric and meat slices into the pot and cook until their color changes to light brown.
- Add the tomato paste, turmeric, salt, and pepper to the pot and stir well. Cook for a few minutes until the tomato paste is well incorporated. The tomato paste removes the natural odor from the meat and makes its color more pleasing.
- Pour some water, saffron, and cardamom over the meat and put the lid on the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour or until the meat becomes tender and the sauce water has been entirely drained.
- Add a little salt to the Gheyme Nesar and take out the cardamom to prevent the stew get bitterness taste.
- While the stew is simmering, prepare the rice.
- Place the rice in a large bowl and cover it with cold water.
- After rinsing, add 1 tablespoon of salt, and let it soak for at least 1 hour. This step is crucial for achieving the right texture.
- Bring 8 cups of water and the remaining salt to a boil in a large pot. Drain the soaked rice and add it to the boiling water. Boil the rice on high heat, uncovered, for about 6-10 minutes. Stir occasionally to prevent the grains from sticking together.
- Check the rise to see if they are ready or not. When the grains are soft around the edges but still firm in the middle, it is ready to drain the rice in a large, fine-mesh sieve.
- Add the oil or butter and melt it over medium heat. Carefully spoon the parboiled rice into the pot, building a pyramid shape.
- Make a few holes in the rice pyramid with the handle of a wooden spoon to allow steam to escape. Cover the pot with a lid and allow it to cook.
- In a separate pan, melt the butter and add the barberries, sugar, slivered almonds, pistachios, and orange peel. Sauté until the nuts are lightly toasted, and the barberries are plump.
- Once the stew is ready, add the dissolved saffron and stir well.