Gheymeh Nesar; Ethnic Food of Qazvin
Gheymeh Nesar is an ethnic food of Qazvin province which is usually cooked for memorials. Keep reading so that myDorna makes you familiar with Gheymeh Nesar.
Ingredients
Lamb shank (cut in 20 slices like cubes)
Tomato paste (one tablespoon)
Two medium onions cut like cubes
Two cups of rice
Dried barberries (30 grams)
Pistachio slices (15 grams)
Almond slices (10 grams)
Candied orange peels (60 grams)
Cardamom powder (1/2 tablespoon)
Cinnamon powder (1/2 tablespoon)
Cumin powder (1/2 tablespoon)
Rosewater (1/2 tablespoon)
Sugar (1/2 tablespoon)
Saffron powder
Water
Salt
How to cook?
- Rinse rice and cook it.
- In a plate, mix cardamom, cumin and cinnamon powders.
- In a pot on stove with medium temperature, roast slices of lamb shank with saffron powder and tomato paste. Add water to them and increase the temperature so that the water starts boiling. When the water is boiling, decrease the temperature and put the cover of pot. Wait 2 hours for slices of lamb shank to get cooked.
Attention: for roasting meat and onions, you can use oil but pay attention never pour water on hot oil.
- After cooking lamb shank, roast onions in the other pot until their color changes to orange. Add onions to the pot of meat with salt.
- Wash almond and pistachio slices and put them in a bowl of water for 30 minutes.
- Wash dried barberries and put them in another bowl of water that is mixed with sugar and rosewater.
- You should make orange peels tasteless. Pour water in a pot and put it on the stove. Wait until it boils. Add candied orange peels and boil them for 2 hours. Wash them and boil them twice again then wash them twice.
- Roast almond and pistachio slices in separate pans for one minute.
- Roast candied orange peels and dried barberries in different pans.
- Mix all of the ingredients in 8 and 9 steps. Then add 1/3 of them to the pot of meat and cook them for 30 minutes.
- You should mix ingredients in 4 layers. The below layer is consisted of rice mixed with saffron powder. Then add cinnamon, cumin and cardamom powders.
For the third layer, add meat with onions and for fourth layer, add dried barberries, candied orange peels with almond and pistachio slices.
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