Persian cooking: recipes · Regional specialities & fish

Gheymeh Nesar قیمه نثار

Name: Gheymeh Nesar
Total time: 120 min
Yield: 4
Cuisine: Persian
Ingredients: 400 g lamb or beef fillet; 1 onions; 1 tsp turmeric; 400 g basmati rice; 40 g barberries (zereshk); 30 g pistachios, chopped; 30 g flaked or slivered almonds; 2 tbsp orange peel, in thin strips; 1 tsp ground cardamom; 1 tsp rose water; 2 tbsp saffron threads, ground and dissolved in 4 tbsp hot water; 60 g butter; salt (to taste)

Festive rice dish from Qazvin: small cubes of meat with saffron, barberries, pistachios, almonds and orange peel over saffron rice.

⏱ 120 min

Ingredients

1100 g lamb or beef fillet
2¾ onions
2¾ tsp turmeric
1100 g basmati rice
110 g barberries (zereshk)
85 g pistachios, chopped
85 g flaked or slivered almonds
5½ tbsp orange peel, in thin strips
2¾ tsp ground cardamom
2¾ tsp rose water
5½ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
165 g butter
salt (to taste)

Method

Cut the meat into small cubes and fry with the onion and turmeric, then braise with a little water for 1 hour until soft and the liquid has almost evaporated.
Blanch the orange peel, toss with the pistachios, almonds and barberries in butter, add cardamom, rose water and saffron and mix with the meat.
Cook the rice as chelow.
Plate the rice and scatter the meat and nut mixture over it (“nesar” means “to scatter”).