Vegan Gheymeh Nesar Recipe Iranian Cuisine

Gheymeh Nisar Stew is a traditional meal, unlike gheeme, it is a pilaf that is made with meat, rice, sliced almonds, pistachios, and hot onions, and it can be said that it is almost similar to pilaf dishes such as pilou nuts, pilou noodles that we have taught before. To prepare this dish, special spices for Nisar Qazvini ghee are used.

Necessary ingredients for preparing Qeima Nisar stew

Mutton 500 grams

One onion

Three cups of rice

Two tablespoons of tomato paste

A tablespoon of brewed saffron

Two cups of rose water

A tablespoon of cardamom powder

A tablespoon of cinnamon powder

A tablespoon of pistachio slices

Liquid oil in the required amount

Half a teaspoon of pilaf spice

Kale butter 100 grams

Three tablespoons of barberry

A teaspoon of sugar

Salt and turmeric as needed

How to prepare Ghayeme Nisar Stew

first stage

Chop the onion. Pour some oil into the pot and fry the onion until it becomes soft and golden, then add some turmeric and stir.

Add the meat until it changes color, then fry the tomato paste in another pan with a little oil and add it to the meat.

Soak almond and pistachio slices in rose water for 15 minutes, then drain.

Pour 3 cups of water and 2 tablespoons of almond and pistachio slices into the pot and let them cook together.

Clean, wash and soak the barberry, then put it in a bowl with sugar and butter and leave it aside for 1 hour. Pour the mixture into the pan and fry on a low heat.

second stage

Add half of the barberry mixture to the pot halfway through cooking the meat.

In the last half hour of cooking, add the onion and half of the pilaf spice and let the mixture settle.

At the end of the cooking time, roast the remaining pilaf spices in a pan with some oil, then add salt, cardamom and cinnamon to the meat. The meat mixture is ready.

third level

Drain the rice. Pour some oil into a pot, then drain the rice and pour the meat into the pot in layers. Cover the pot and increase the heat until the rice steam rises. Pour the rest of the butter with some liquid oil on the rice and let it infuse.

Serve Nisar ghee stew in a suitable dish. Boil some rice with the mixture and the rest with saffron, mix and use for decoration.