(Persia Digest) – Gheimeh Nesar is a dish originally from the city of Ghazvin. It is served at official gatherings, such as weddings, with fresh herbs as accompaniment.
A spice special to Gheimeh Nesar is also found in Ghazvin which can give a particular taste and aroma to your dish if you have access to it.
Ingredients (serves 3)
200g diced beef
1/3 cup peeled and sliced almonds
1/3 cup barberries
2 cups rice
3 tbsp sliced pistachios
2 tbsp rose water
1 large onion
1 tbsp sugar
2-1 tbsp cardamom or cinnamon water
½ tsp Ground saffron (dissolved in 2 tbsp warm water)
(You can use animal fat if desired)
Spices (salt, pepper, turmeric) to taste
Slice and caramelize the onion in oil. Add the meat, spices, and tomato paste and sauté. Add a little water and leave to cook.
Add the salt when the meat is cooked and allow the juices to evaporate.
Then soak the sliced almonds in rosewater and saffron until soft.
Wash the blackberries and sauté with 1 tbsp sugar and oil on low heat for a couple of minutes. Blackberries burn quickly, so keep an eye on them.
Bring a pot of water and salt to the boil and add the washed rice to it. Allow to boil until tender on the outside, but not entirely cooked. Drain the rice in a large sieve. Add a couple of tbsp of oil and cinnamon water to the bottom of the same pan the rice was boiled in and place a layer of flat bread or thinly sliced potatoes over it to form the “Tah dig” [crusty rice, bread of potato] crust as it cooks. Put the rice in the pan, over the bread or potatoes, cover the lid with a large terry towel and cover the pan to steam the rice.
When ready to serve, place half the rice in a dish and pour half the gheimeh nesar sauce over it; add a layer of sliced almonds. Cover it with the rest of the rice and gheimeh nesar. This can now be decorated with strips of saffron rice, barberries, sliced almonds and pistachios, and blanched and sweetened orange peel. To finish it off, top the dish with cinnamon, cardamom, and cumin powders.
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