By Chef Mojdeh Eghbal


Gheymeh-nessar (Persian jeweled rice with lamb)

6-8 Servings

Ingredients: 

– 4 cloves of garlic, minced

– 4 cups of diced onions

– 4 teaspoons of ground turmeric

–  Salt and pepper, as needed

– 5 cups of Basmati rice

– 1/2 cup of oil

– 3 lbs. of lamb, diced in 1 inch cubes

– 1/2 teaspoon of saffron, dissolved in 6 tablespoons of hot water

– 1/2 teaspoon of ground cinnamon

– 1/2 teaspoon of ground cardamom

– 1 cup of almond slivers, soaked in 1/4 cup of rose water for 30 minutes

– 1/2 cup of pistachio slivers, soaked in 1/4 cup of rose water for 30 minutes

– 2 cups of barberries, washed and then soaked in water for 10 minutes

– 1/4 cup of rose water

– 1/2 cup of butter

– 1 cup of orange peel slivers

– 2 tablespoons of sugar

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From www.noush.net

Cooking instructions:

Fried onions

On medium heat, saute 3 cups of onion and 1 teaspoon of turmeric. Stir and fry until golden brown. Set aside.

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Lamb

Saute the garlic and 1 cup of onion on medium heat until they are light brown, after 5 minutes add the lamb chunks and turn up the heat. Add 3 teaspoons of turmeric and pepper. Stir and fry for 5 minutes until the lamb chunks become brown. Add enough boiling water to cover the meat by 2 inches. Turn down the heat and let the lamb cook for 3 hours. When the meat is cooked add the salt, 4 tablespoons of saffron, ground cinnamon, ground cardamom, 1 tablespoon of rose water, and the fried onion made earlier. Stir and mix well and let them sit together for 5 minutes on low heat.

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Rice

Wash the rice 3 times, after the third wash drain as much water as possible. Then add 7 and 1/2 cups of water, 1/8 cup of butter, 1/4 cup of oil and salt. Bring the water to a boil over medium heat. Cook the rice covered, until the water has completely evaporated. Reduce the heat, then  cover the pot with a kitchen paper towel and put the lid back on. The rice is cooked and ready in 30 minutes.

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Garnish

To help remove the bitterness of the orange peel sliver, bring it to a boil and then drain the water as much as possible and repeat the above 3 times. Then add 1 tablespoon of sugar, 1 tablespoon of butter and 1 tablespoons of saffron. Stir and cook for a couple of minutes.

Saute the soaked almond slivers in oil for a couple of minutes, to make the slivers shiny.

Drain the water from the barberries. Place them in a pan, add 1 tablespoon of butter, 1 tablespoon of sugar and 1 tablespoons of saffron. Saute for  a couple of minutes. Keep an eye on them, barberries burn quickly!

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  How to serve

Put the rice and the meat in a platter in layers, and garnish it with the barberries, the orange peel, almond and pistachio slivers.

Enjoy!


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