Gheymeh nesar is a traditional food of Qazvin.If you were a guest in the city of Qazvin and your host made a Persian jeweld rice with lamb for you be sure that you are very dear to him.Contrary to its name,this delicious dish is not gheymeh and is a type of pilaf mixed with pieces of minced meat and various types of nuts.
How to Make Gheymeh Nesar?
Rice 2 cups
Salt optional
Sheep tigh (chopped small) 10.5 ounce
Medium onion 1 pcs
Turmeric powder ½ tsp
Black pepper optional
Rose water ½ cup
Liquid oil optional
Pistachio slice ½ cup
Almond slice ½ cup
Cinnamon stick 1 pcs
Green cardamom powder 1/4 tsp
Tomato paste 3tbsp
Butter 3 ounces
Saffron (brewed) ½ tbsp
Suger 1 ½ tbsp
Barberry (washed and cleaned) 1/3 cup
Sliced orange peel 1/3 cup
1. peel off the onion,wash it and chop it in small pieces.then pour it in fry pan and put it on medium heat.saute it until well golden brown.now put it aside.
2. Soak the rice in some water and salt for 2 to 4 hours.also soak the almond slices in a small bowl with some water for one hour.
3. Pour the almond slices together with the pistachio slices for 10 minutes in a bowl containing rose water.After this time,drain it and fry it in a little oil.
4. Soak the barberry in some water for 10 minutes,then drain the water and fry it in some oil,add sugar and turn off the heat.
5. Pour the meat in a pot containing hot oil and saute it on a medium heat until the water is completely absorbed.Add the onion that fry it before to the meat,then add the turmeric powder and fry.
6.Add 3 cups of water to the meat (to the extent that the water covers the meat) then add cinnamon sticks and cardamom and let it cook for 2 hours and 30 minutes on a low heat.
7. In the last 15 minutes of cooking the meat,add tomato paste and spices (salt,turmeric powder,black pepper) to it and let it cook until fully cooked and being soft.
8.Pour the rice that you drained it before into a pot containing boiling water and put it on high heat for 7 to 14 minutes until it is ready,then drain it.
9. Pour the rice in a pot containing hot oil.Put the lid on the heat and increase the heat until the rice steam rises.
10. Melt the butter on low heat.When the rice steam rises,pour it on the rice. Pour the saffron in a corner of the rice,put the lid on the pot and reduce the heat.The rice brews for 30 minutes.
11. After cooking Gheymeh Nesar,pour rice in a plate,then pour the meat mixture,saffron rice,almond slices,pistachio slices,barberry and orange peals slices on it and serve.
