Iran
Qeymeh Nesar (Persian Saffron Lamb with Jewelled Rice)
Shared by Zahra
Prep40-45 minutes
Cook1.5 to 2 hours
Serves4
DietaryTree nuts (Almonds and Pistachios), Butter (Dairy)
Method
- Lamb: Fry the onion in 2 tbsp of oil until golden. Add lamb, turmeric, salt and pepper and brown for 5-7 minutes. Add 1.5 cups of water, cover and simmer on a low heat for 1.5 to 2 hours, until very tender. Stir in 2 tbsp of the saffron water at the end.
- Rice: Rinse the rice and soak it for 30 minutes. Boil in salted water for 6 to 8 minutes, then drain. Steam on a low heat with a tea towel under the lid for 40 minutes.
- Orange peel: Boil the strips in water for 5 minutes, drain and repeat once to remove the bitterness. Then cook them gently with sugar and 3 tbsp of water for 5 minutes.
- Nesar: Rinse the barberries. Fry them in 1 tbsp of butter for 1 minutes only. Lightly warm the almonds and pistachios.
- Serve: Colour a few spoons of rice with the remaining saffron water. Serve the white rice with lamb, then generously scatter the saffron rice, orange peel, barberries and nuts over the top.
The story behind the dish
Qeymeh Nesar comes from the historic city of Qazvin in Iran, and it is a dish made to honour guests. The word Nesar means "to scatter", and that is exactly what the cook does: she scatters a generous handful of treasures over the rice. Golden saffron, ruby-red barberries, sweet orange peel, and green pistachios and almonds. Then comes the fragrance of saffron and orange, and the taste is gentle, sweet and sour together. In Persian Culture, the more generously you scatter, the more you show love and respect for the people at your table. This is a dish of tradition, generosity and welcome.