This Persian rice dish was once served to kings and it’s unlike anything I’ve tasted
This Persian rice dish was once served to kings and it’s unlike anything I’ve tasted
by shihab1977
1 Comment
shihab1977
🧾 Gheymeh Nesar – Persian Royal Rice Dish
A classic Iranian dish from Qazvin, served with saffron rice, lamb stew, and jeweled toppings like barberries, pistachios, and almonds.
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🍽️ Ingredients:
* 2 cups basmati rice * 250g lamb, diced * 1 large onion, finely chopped * 2 tbsp tomato paste * 1 tsp turmeric * 1 tsp ground cinnamon * 1 pinch ground cardamom (optional) * ¼ tsp ground nutmeg (optional) * ¼ cup dried barberries (zereshk), rinsed * ¼ cup slivered pistachios and almonds * A few threads of saffron, steeped in 2 tbsp hot water * 3 tbsp oil (vegetable or ghee) * Salt and pepper to taste * Optional: 1 tbsp rosewater
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🍳 Instructions
1. In a pot, heat 2 tbsp oil and sauté chopped onion until golden. 2. Add diced lamb, turmeric, salt, and pepper. Brown well on all sides. 3. Add tomato paste and cinnamon (plus cardamom and nutmeg if using). Stir and fry for 3–4 minutes. 4. Add 1.5 cups of water, bring to boil, then lower heat and simmer for 45–60 minutes until lamb is tender. 5. Rinse and soak basmati rice. Boil in salted water until al dente, drain and set aside. 6. In a separate pan, gently toast pistachios and almonds in a bit of oil until lightly golden. Set aside. 7. Sauté barberries quickly in 1 tsp oil (don’t burn them), optionally add a splash of rosewater. 8. In a large pot, layer drained rice and lamb stew. Pour saffron water on top. Cover with a lid wrapped in a kitchen towel. Steam for 25–30 minutes. 9. Serve topped with nuts, barberries, and more saffron for garnish.
1 Comment
🧾 Gheymeh Nesar – Persian Royal Rice Dish
A classic Iranian dish from Qazvin, served with saffron rice, lamb stew, and jeweled toppings like barberries, pistachios, and almonds.
—
🍽️ Ingredients:
* 2 cups basmati rice
* 250g lamb, diced
* 1 large onion, finely chopped
* 2 tbsp tomato paste
* 1 tsp turmeric
* 1 tsp ground cinnamon
* 1 pinch ground cardamom (optional)
* ¼ tsp ground nutmeg (optional)
* ¼ cup dried barberries (zereshk), rinsed
* ¼ cup slivered pistachios and almonds
* A few threads of saffron, steeped in 2 tbsp hot water
* 3 tbsp oil (vegetable or ghee)
* Salt and pepper to taste
* Optional: 1 tbsp rosewater
—
🍳 Instructions
1. In a pot, heat 2 tbsp oil and sauté chopped onion until golden.
2. Add diced lamb, turmeric, salt, and pepper. Brown well on all sides.
3. Add tomato paste and cinnamon (plus cardamom and nutmeg if using). Stir and fry for 3–4 minutes.
4. Add 1.5 cups of water, bring to boil, then lower heat and simmer for 45–60 minutes until lamb is tender.
5. Rinse and soak basmati rice. Boil in salted water until al dente, drain and set aside.
6. In a separate pan, gently toast pistachios and almonds in a bit of oil until lightly golden. Set aside.
7. Sauté barberries quickly in 1 tsp oil (don’t burn them), optionally add a splash of rosewater.
8. In a large pot, layer drained rice and lamb stew. Pour saffron water on top. Cover with a lid wrapped in a kitchen towel. Steam for 25–30 minutes.
9. Serve topped with nuts, barberries, and more saffron for garnish.