Gheymeh Nesar

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Begin by preparing the lamb stew. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

2. 2

   Add the lamb cubes to the hot oil and brown them on all sides.

   Ongeveer 8 min

   Tip van de kok: Do not overcrowd the pot; brown in batches if necessary.

3. 3

   Remove the browned lamb from the pot and set aside.

   Ongeveer 1 min

4. 4

   Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and becomes fragrant.

   Ongeveer 2 min

6. 6

   Add the turmeric, cinnamon, salt, and black pepper to the pot and stir for 1 minute.

   Ongeveer 1 min

7. 7

   Return the browned lamb to the pot. Pour in the water and half of the bloomed saffron.

   Ongeveer 2 min

8. 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.

   Ongeveer 1 uur 10 min

   Tip van de kok: Check occasionally and add a little more water if the stew becomes too dry.

9. 9

   While the lamb is simmering, prepare the rice. Soak the rinsed basmati rice in salted water for at least 30 minutes, then drain.

   Tip van de kok: Soaking helps achieve longer, fluffier rice grains.

10. 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).

    Ongeveer 7 min

    Tip van de kok: Do not overcook the rice at this stage.

11. 11

    Drain the par-cooked rice in a colander.

    Ongeveer 1 min

12. 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.

    Ongeveer 2 min

    Tip van de kok: Tahdig is the crispy rice crust at the bottom, a prized part of Persian rice dishes.

13. 13

    Gently spoon the par-cooked rice into the pot, mounding it into a pyramid shape.

    Ongeveer 2 min

14. 14

    Create a few holes in the rice mound with the handle of a spoon to allow steam to escape.

    Ongeveer 1 min

15. 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.

    Ongeveer 10 min

16. 16

    Reduce the heat to low and continue to steam for 30-40 minutes, or until the rice is fully cooked and fluffy.

    Ongeveer 40 min

17. 17

    While the rice steams, prepare the topping. In a small pan, melt butter over medium heat.

    Ongeveer 1 min

18. 18

    Add the rinsed barberries and granulated sugar to the pan and sauté for 2-3 minutes, until the barberries are plump and glossy.

    Ongeveer 3 min

    Tip van de kok: Be careful not to burn the barberries, as they can become bitter.

19. 19

    Stir in the slivered pistachios and julienned orange peel, and cook for another minute.

    Ongeveer 1 min

20. 20

    Remove the topping mixture from the heat and stir in the remaining bloomed saffron.

    Ongeveer 1 min

21. 21

    Once the rice is cooked, gently fluff it with a fork. Serve the fluffy rice on a large platter.

    Ongeveer 2 min

22. 22

    Spoon the tender lamb stew over the rice.

    Ongeveer 1 min

23. 23

    Generously sprinkle the barberry, pistachio, and orange peel topping over the lamb and rice.

    Ongeveer 1 min

24. 24

    Serve immediately.