Gheymeh Nesar

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

2. 2

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

   约 8分钟

   烹饪提示： Do not overcrowd the pot; brown in batches if necessary.

3. 3

   Remove the browned lamb from the pot and set aside.

   约 1分钟

4. 4

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

   约 7分钟

5. 5

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

   约 2分钟

6. 6

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

   约 1分钟

7. 7

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

   约 2分钟

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.

   约 1小时 10分钟

   烹饪提示： 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.

   烹饪提示： 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).

    约 7分钟

    烹饪提示： Do not overcook the rice at this stage.

11. 11

    Drain the par-cooked rice in a colander.

    约 1分钟

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.

    约 2分钟

    烹饪提示： 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.

    约 2分钟

14. 14

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

    约 1分钟

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.

    约 10分钟

16. 16

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

    约 40分钟

17. 17

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

    约 1分钟

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.

    约 3分钟

    烹饪提示： 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.

    约 1分钟

20. 20

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

    约 1分钟

21. 21

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

    约 2分钟

22. 22

    Spoon the tender lamb stew over the rice.

    约 1分钟

23. 23

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

    约 1分钟

24. 24

    Serve immediately.