Persian Gheymeh Nesar

500 g of Lamb
1 medium-size Onion
2 tbsp of Tomato Paste
1 tsp of Salt
1 tsp of Black Pepper
1 tsp of Turmeric
1 tsp of Cinnamon
1 tsp of Rose Patel
¼ tsp of Saffron
10 Cardamom or 1 tsp of Cardamom Powder
2-3 tbsp of Rose Water
2 tbsp of Vegetable Oil
2 cups of Rice
2 tbsp of Salt
½ tsp of Saffron
2 tbsp of Sugar
1 cup Of Barberry
½ cup of sliced Pistachios
½ cup of sliced Almonds
1 tbsp of Vegetable Oil
2 tbsp of Ghee Oil
Hi! Today we’ll be making Gheimeh Nesar.
Break the cardamoms and use filter tea bags to avoid mixing
them with meat or you can use cardamoms powder instead.
Sauté onions in oil.
Once the onions become a bit translucent and soft, add the turmeric. Keep stirring on medium-low heat until the onions caramelize. Then add the meat.
After the meat cooks a little bit, pile all the meat onto one side of the pot and pour a little bit of oil on the other half.
Add your tomato paste onto the oil and let it heat up a bit to bring out more of its colour and taste.
Once its consistency is a little softer, mix it into the meat.
After the meat cooks a little bit more, add all the spices: salt, pepper, cinnamon, rose patel and saffron. And mix well.
Let it cook a little more add cardamom and mix it. Then add boiling water.
Gheimeh Nesar isn’t a dish that requires a lot of water. Just make sure that it’s just barely covering everything that’s in your pot.
Put on the pot lid and let it cook on a medium heat until fully cooked.
Pour some water into a pot and wait for it to boil.
Thoroughly rinse your rice, at least twice.
Pour the rice into a pot of boiling water.
Add a tablespoon of salt and a tablespoon of oil.
Mix well but make sure not to break apart the rice grains.
The rice shouldn’t be fully cooked. Drain the water when the outsides are soft but the insides are still rather hard.
To make the tahdeeg, pour some oil, water, turmeric, cinnamon, and saffron into the bottom of the pot.
Lay a piece of Taftoon bread over it.
Layer the rice.
Put on the lid and let it steam on a medium heat for about 45 minutes.
To make a saffron solution, pour some ground saffron over some ice cubes, mix and let the ice melt at room temperate. Mix periodically.
A few minutes before you want to serve the dish, pour a couple tablespoons of ghee oil or butter and some saffron solution over the rice.
Let it steam for a few more minutes before serving.
15 minutes before you want to serve the dish, add a couple tablespoons of ghee oil or butter.
10 minutes before serving the dish, add in some rosewater. Mix and let it cook for another 10 minutes.
Wash the barberries if needed. Sauté the barberries in oil. Add the sugar. Turn the heat down to med/low. Barberries burn quickly. Stir Frequently. Add the sliced almonds and pistachios. and some of the saffron solution.
Take out the cardamoms before serve.
Bon Appétit
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Yummy this came out amazing