Main CourseDinner

Gheymeh Nesar

Name: Gheymeh Nesar
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: persian
Ingredients: 2.5 cup basmati rice rinsed; 500 g lamb shoulder cut into 2.5cm cubes; 1 pcs yellow onion finely chopped; 2 tbsp tomato paste; 1 tsp turmeric; 0.5 tsp cinnamon; 0.5 tsp saffron threads ground and bloomed in 3 tbsp hot water; 1 tsp salt; 0.5 tsp black pepper freshly ground; 3 tbsp vegetable oil; 2 cup water; 0.5 cup dried barberry rinsed; 1 tbsp granulated sugar; 0.25 cup pistachio slivered; 2 tbsp orange peel finely julienned; 2 tbsp butter; 2 tbsp vegetable oil

Gheymeh Nesar is a festive and flavorful Persian rice dish from Qazvin, often served at special occasions. This recipe features tender lamb, fragrant basmati rice, and a vibrant topping of barberries, pistachios, and orange peel.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Hard
Per serving: 1,032 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupbasmati rice, rinsed
500 glamb shoulder, cut into 2.5cm cubes
1 pcsyellow onion, finely chopped
2 tbsptomato paste
1 tspturmeric
0.5 tspcinnamon
0.5 tspsaffron threads, ground and bloomed in 3 tbsp hot water
1 tspsalt
0.5 tspblack pepper, freshly ground

for stew

3 tbspvegetable oil
2 cupwater

topping

0.5 cupdried barberry, rinsed
1 tbspgranulated sugar
0.25 cuppistachio, slivered
2 tbsporange peel, finely julienned
2 tbspbutter

for rice

2 tbspvegetable oil

Equipment

small pan · dutch oven · large pot · colander

The method

Step by step

1
Begin by preparing the lamb stew. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
2
Add the lamb cubes to the hot oil and brown them on all sides.
About 8 min
Cook’s note: Do not overcrowd the pot; brown in batches if necessary.
3
Remove the browned lamb from the pot and set aside.
About 1 min
4
Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and becomes fragrant.
About 2 min
6
Add the turmeric, cinnamon, salt, and black pepper to the pot and stir for 1 minute.
About 1 min
7
Return the browned lamb to the pot. Pour in the water and half of the bloomed saffron.
About 2 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-70 minutes, or until the lamb is very tender.
About 1 hr 10 min
Cook’s note: Check occasionally and add a little more water if the stew becomes too dry.
9
While the lamb is simmering, prepare the rice. Soak the rinsed basmati rice in salted water for at least 30 minutes, then drain.
Cook’s note: Soaking helps achieve longer, fluffier rice grains.
10
Bring a large pot of water to a rolling boil. Add the drained rice and cook for 5-7 minutes, until the grains are elongated but still firm (al dente).
About 7 min
Cook’s note: Do not overcook the rice at this stage.
11
Drain the par-cooked rice in a colander.
About 1 min
12
In a clean large pot, add vegetable oil and a thin layer of water. If desired, place a thin flatbread or potato slices on the bottom for tahdig.
About 2 min
Cook’s note: Tahdig is the crispy rice crust at the bottom, a prized part of Persian rice dishes.
13
Gently spoon the par-cooked rice into the pot, mounding it into a pyramid shape.
About 2 min
14
Create a few holes in the rice mound with the handle of a spoon to allow steam to escape.
About 1 min
15
Cover the pot with a clean kitchen towel, then place the lid tightly on top. Cook on medium-high heat for 5-10 minutes until steam builds up.
About 10 min
16
Reduce the heat to low and continue to steam for 30-40 minutes, or until the rice is fully cooked and fluffy.
About 40 min
17
While the rice steams, prepare the topping. In a small pan, melt butter over medium heat.
About 1 min
18
Add the rinsed barberries and granulated sugar to the pan and sauté for 2-3 minutes, until the barberries are plump and glossy.
About 3 min
Cook’s note: Be careful not to burn the barberries, as they can become bitter.
19
Stir in the slivered pistachios and julienned orange peel, and cook for another minute.
About 1 min
20
Remove the topping mixture from the heat and stir in the remaining bloomed saffron.
About 1 min
21
Once the rice is cooked, gently fluff it with a fork. Serve the fluffy rice on a large platter.
About 2 min
22
Spoon the tender lamb stew over the rice.
About 1 min
23
Generously sprinkle the barberry, pistachio, and orange peel topping over the lamb and rice.
About 1 min
24
Serve immediately.

Per serving

Nutrition

52%Score

Calories: 1,031.9kcal
Protein: 30.5g
Carbs: 105.6g
Fat: 54.9g
Fibre: 2.6g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Gheymeh Nesar in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water until warmed through.