Iran: Gheymeh Nesar

Introducing Gheymeh Nesar, a delightful Persian stew that combines tender meat, aromatic spices, and the exquisite touch of saffron. This traditional Iranian dish brings together the flavors of succulent lamb or beef, earthy yellow split peas, tangy tomatoes, and a blend of fragrant spices. Prepare to be transported to the rich culinary traditions of Iran as you savour every spoonful of this hearty and flavourful stew. Get ready to embark on a culinary journey with Gheymeh Nesar, where the warmth of the spices and the subtle floral notes of saffron create a symphony of flavours that will tantalise your taste buds.

It is a flavourful and aromatic stew made with tender chunks of meat, typically lamb or beef, tomatoes, and a variety of spices. The dish gets its name from “Gheymeh,” which refers to the main ingredients used, and “Nesar,” which means saffron.

The stew is typically prepared by sautéing onions and browning the meat, which adds depth and richness to the dish. Yellow split peas are then added along with a blend of spices, such as turmeric and cinnamon, which give the stew its distinctive flavour. Tomatoes and a bit of tomato paste are added to create a savoury base, and the stew is simmered until the meat is tender and the flavours have melded together.

One of the key ingredients that sets Gheymeh Nesar apart is saffron. Saffron is a highly prized spice known for its vibrant colour and distinct aroma. It is used sparingly in the stew but imparts a rich golden hue and a subtle floral flavour, elevating the dish to another level.

Gheymeh Nesar is typically served with Persian rice, which is long-grain rice that is steamed and fluffed to perfection. The stew is often garnished with fried potato sticks or thinly sliced fried eggplant, adding a delightful texture and flavour contrast to the dish.

Overall, Gheymeh Nesar is a cherished dish in Persian cuisine, loved for its rich flavours, tender meat, and the unique touch of saffron. It represents the cultural and culinary heritage of Iran and is enjoyed by many both within the country and around the world.

To prepare this dish we need make the Advieh spice. Advieh is a traditional Persian spice blend that is an essential component of Iranian cuisine. It is known for its aromatic and distinct flavor profile, which adds depth and richness to a variety of dishes.

Advieh is often used in signature Persian dishes such as Khoresht (stews), Pilaf (rice dishes), and Kebabs. It adds a distinctive flavor and aroma, elevating the dishes to new heights. The spice blend can also be used as a rub or marinade for meats, imparting a unique Persian touch.

With its warm and aromatic notes, advieh captures the essence of Persian cuisine and reflects the rich cultural heritage of Iran. Its flavorful and fragrant profile makes it a beloved spice blend that brings a taste of Iran to kitchens around the world.

You can find this in persian stores but if you can it is super easy to make. To make this all you need to do is blend the following whole spices in a spice blender until you get a nicer fine powder:

• 1 Black Cardamom
• 6-8 Green Cardamom
• 1.5 Inch Cinnamon sticks
• 1 Nutmeg
• 10 Black pepper corns
• 2 tsp Cumin
• 8 rose petals

Next you want to get a pot with a lid on a stove and heat that on medium high heat. Add 1 tbsp of Ghee and wait for it too melt. Once its melted and hot, add Chopped onions and fry until fragrant (5 minutes or so).

Once thats done add 1 Tbsp of tumeric

• 1 tbsp of Ghee
• 1 Large Onion (Diced)
• 1 tbsp of Tumeric

Next you want to add your meat along with 2 tbsp of advieh (spice above) and stir until all the pieces of meat it covered in the spices.

• 1kg lamb (Diced into 1 inch cubes and washed with salt)
• 2 tbsp of Advieh

Next add salt, Tomato puree and boiling water. Stir until all pieces have been well coated in the tomato and water.

• 1 teaspoon salt
• 2 cups of boiling water
• 2 Tomato Puree

Now you want to cover this and cook for 2 hours. This may vary but just check when your lamb pieces are tender enough to your liking.

Now we want to make the Jewel mixture. this will add a nice buttery and tarty component to this dish.

First we want to soak some slivered pistachios and sliced almonds in hot water for 15 minutes and strain.

• 1/2 cup slivered pistachio
• 1/2 cup sliced almond

next, In a pan on medium high heat, add 60g butter and melt in the pan. Then you want to add your soaked and drained sliced almonds and pistachios along with Barberries, sliced orange peel, sugar, Rose water and 1 tbsp of saffron water.

• 1/2 Cup of Orange peel
• ½ cup rose water
• 1/2 cup barberries
• 2 tablespoon sugar

Note – To make the Safron water, all you need to do is add 1/2 tsp of Saffron to a pestle and mortar and then mix it with 3 tbsp of ice cold water

Now cook this until the sugar has caramelised or until you achieve the consistency below.

Now to serve the Gheymeh Nesar. You want to layer the following:

1. Persian rice (Link coming soon) – Plain rice can also be used
2. Fried onions
3. Your Gheymeh nesar
4. Jewel mix