Draft:Gheymeh Nesar

Gheymeh Nesar

Place of origin	Qazvin
Region or state	Iran

Gheymeh Nesar (قیمه‌نثار) is a traditional dish originally from Qazvin, Iran. This dish is made with rice, lamb, slivered almonds, slivered pistachios, slivered bitter orange peel, fried onions and barberries.

In Qazvin, there's a special spice blend called Gheymeh Nesar spice. If one can find a high-quality version of it, the dish becomes incredibly aromatic. Traditionally, Gheymeh Nesar was considered as a ceremonial or luxurious meal, often served at weddings, as the main dinner course, accompanied by fresh herbs.

The word “Gheymeh” in Turkish means “minced or chopped meat,” and “Nesar” in Persian means “to scatter or sprinkle.” Essentially, in this dish, finely chopped meat is cooked with aromatic slivers and nuts and then sprinkled decoratively, over saffron-infused rice. The combination of the two words evokes an image of a festive, ornate and colorful meal.

Ingredients

• Rice: 4 cups (600 grams)
• Lamb (Finely chopped): 250 grams
• Onion: 1 large
• Brewed saffron: ½ cup
• Barberries: ½ cup
• Slivered pistachios and slivered almonds: 1½ cups each
• Liquid oil, salt, and pepper: As needed

Cooking Instructions

1. Soak the rice, then parboil it in boiling water. After draining it slightly undercooked, mix in the brewed saffron and let it steam over low heat, using a rice steamer or on the stove.
2. Slice the onion thinly and sauté it in oil. Add the chopped lamb to the pan and continue sautéing until the meat changes color.
3. Add tomato paste and cover the pot, allowing the meat to cook on low heat. Optional: add a bit of saffron for extra flavor.
4. About 5 minutes before the meat is fully cooked, add salt, pepper and slivered almonds.
5. Once the meat is cooked and the liquid has evaporated, prepare the barberries:
   • Rinse them with cold water.
   • In a small pot, heat a tablespoon of oil. Before it gets too hot, add a tablespoon of sugar and stir until it dissolves.
   • Add a tablespoon of brewed saffron, then turn off the heat and stir in the barberries (This helps preserve their vibrant color).

Serving Method

Spread half of the rice onto a serving dish. Add half of the meat mixture between the layers of rice. Then cover it with the remaining saffron rice. Finally, top with the rest of the meat mixture and garnish with slivered pistachios. Optionally, sprinkle some cinnamon powder over the top.

References

This page will be placed in the following categories if it is moved to the article namespace.

Categories:

• Iranian cuisine
• Rice dishes
• Lamb dishes
• Qazvin
• Middle Eastern cuisine