Gheymeh Nesar
Gheymeh Nesar is a Persian stew made with meat, nuts, and barberries. To cook it, you need to prepare the meat and nuts in a special sauce and place the on the Polo while serving.
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Servings: 4 people
Calories: 480kcal
Ingredients
- 3 cup Persian or Basmati rice(for Polo)
- 1 lb lamb
- 1 big onion
- 2 tablespoon tomato paste
- ½ cup liquid saffron
- 1 tablespoon grind cinnamon
- 1 tablespoon grind true cardamom
- 1 tablespoon turmeric
- 1 teaspoon salt
- 2 tablespoon Advieh Poloyi (a mixture of grind rose, cinnamon, caraway seed, nutmeg, and green cardamom )
- 1 cup sliced pistachio
- 1 cup sliced almond
- ½ cup rose water
- 1 cup barberries
- 2 tablespoon sugar
- 3 cup of water
- 2 oz butter
- 2 tablespoon vegetable oil
- 2 tablespoon zest
Instructions
- Wash and dry the lamb and cut into 1-inch cubes
- Slice the onions and fry them with oil until they become caramelized
- Saute the meat with half of the onions until the meat’s color changes. (keep half of the onions)
- Add tomato paste and salt and turmeric to the meat
- Add cinnamon grind and cardamom
- Soak the nuts with rose water
- Add water to the meat and let it cook well
- Prepare your rice while the meat is cooking
- Saute the rinsed nuts and barberries with butter and sugar.
- After 10 minutes, add the zest to barberry and nuts and turn off the heat.
- After the rice and meat cooked, pout the rice into a dish
- Mix two tablespoons of rice with saffron
- Place the meats on the rice
- Add the remained fried onions onto the rice
- Pout the garnish you made with nuts and barberries
- Pout the saffron mixed rice
- sprinkle the Advieh Poloyi on to the dish.
Notes
Uniqop’s advice:
- Gheymeh Nesar’s meats should be cut tiny and in equal size.
- You can boil the orange zest in hot water for 10 minutes to avoid a bitter taste.
- You’d better add the sugar to your liking and adjust the sour flavor.
- Lavash is a right choice for a crust of the Polo you serve with Gheymeh Nesar.
Nutrition
Serving: 100g | Calories: 480kcal