Saed News: Gheymeh Nisar is a very elegant and delicious meal that is called Gheymeh, but it is not actually Gheymeh. This dish originally comes from the Qazvin province.
Saad News Cooking Service: Gheymeh Nisar is a very elegant and delicious meal that is called "Gheymeh," but it is not actually Gheymeh. This dish originally comes from the Qazvin province.
Unlike "Gheymeh stew," Gheymeh Nisar is a pilaf dish that has many similarities to Morasa Polo and Ajil Polo, but there are slight differences in taste between the three.
This beautifully colorful and elegant dish is one of the traditional recipes from Qazvin, and it is often prepared for special occasions, such as official ceremonies or even weddings.
Ingredients | Amount |
|---|---|
Soaked rice | 3 cups |
Chopped Gheymeh meat | 350 grams |
Chopped onion | 2 medium-sized |
Orange or bitter orange peel | 1 tablespoon |
Oil | 1/2 cup |
Tomato paste | 2 tablespoons |
Stew spices (such as turmeric) | 1 teaspoon |
Pilaf spices | 1 teaspoon |
Rosewater | 1/2 cup |
Saffron (brewed) | 1 tablespoon |
Dried barberries (zereshk) | 1/2 cup |
Lime powder (limoo amani) | To taste |
Salt | To taste |
Pistachio and almond slices | 4 tablespoons |
Sautéing the Onions:
Choose a suitable pan and heat some oil in it. Add the chopped onions and sauté until they become golden.
Cooking the Meat:
Add the chopped meat into the pan with the onions, stir-fry, and add some turmeric. Cook until the meat changes color and the smell of raw meat disappears.
Adding Tomato Paste:
When the meat is browned, add tomato paste and stir until it takes on a better color. Add 3 cups of water, cover, and cook until the meat and lentils are fully cooked and the sauce thickens.
Preparing the Rice:
In the last 2 minutes of cooking, add rosewater and saffron to the stew. Drain the soaked rice.
Layering the Rice and Stew:
In a pot, add a little water and oil to the bottom and heat until it just starts boiling. Then add a layer of rice, followed by pilaf spices and lime powder. Repeat this layering process for 2-3 layers. Place the pot on low heat and allow the rice to cook.
Preparing Garnishes:
Soak almond slices in rosewater for 15 minutes. If you're using fresh orange peel slices, wash and thinly slice them, blanch them three times in boiling water to remove bitterness.
Cooking Barberries:
Wash the barberries and sauté them with butter and sugar in a pan. Then add the pistachio, almond slices, and orange peel to the barberries and sauté briefly. Add a tablespoon of saffron and let the water evaporate.
Serving:
Once the rice is cooked, drizzle some hot oil over it. For decoration, use some saffron rice, fried barberries, almond slices, and pistachio slices.
To ensure this dish cooks well, it is recommended to cook it over low heat for a long period, with enough water to make it soft.
If you're preparing Gheymeh Nisar for a party, it's better to cut the meat into larger pieces.
If using orange peel for decoration, avoid excessive use, as it can make the dish bitter.
Soak almond slices in water or rosewater to soften them, and coat them lightly in oil before adding them. However, do not soak pistachio slices, as their green color will fade.
Spoon (S) refers to a soup spoon
spoon (Ch) refers to a tea spoon.
Preparation time: Around 45 minutes
Cooking time: About 1 hour
Serves: 6 people
Serving time: This dish can be served for lunch, dinner, or as an Iftar meal during Ramadan.
