Thursday, October 3

Gheymeh Nesar

Gheymeh Nesar is a traditional Persian stew that is made with lamb, split yellow peas, and a blend of spices. The dish is simmered slowly to create a rich and flavorful stew that is typically served over a bed of rice. The split yellow peas provide a hearty texture, while the spices and herbs give the dish its distinct flavor. Some of the most commonly used spices in Gheymeh Nesar include turmeric, cumin, cinnamon, and dried lime. This dish is often served during special occasions and is a staple of traditional Persian cuisine.

Here is a simple recipe for making Gheymeh Nesar:

Ingredients:

  • 2 lbs boneless lamb, cut into 1-inch cubes
  • 1 cup split yellow peas, rinsed and drained
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 dried lime, crushed
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • Rice, for serving

Instructions:

  1. In a large pan, heat a little vegetable oil over medium heat and brown the lamb on all sides. Remove the lamb from the pan and set it aside.
  2. In the same pan, add a little more oil and sauté the onions until they are soft and translucent. Add the garlic and cook for another minute.
  3. Add the chopped tomatoes and cook until they are soft and have broken down into a sauce.
  4. Return the lamb to the pan and add the split yellow peas, turmeric, cumin, cinnamon, dried lime, salt, and pepper. Stir everything together.
  5. Add enough water to the pan to cover the ingredients and bring the stew to a boil.
  6. Reduce the heat to low, cover the pan, and simmer the stew for 1 1/2 to 2 hours, or until the lamb and split yellow peas are tender. Stir the stew occasionally and add more water as needed.
  7. Serve the Gheymeh Nesar hot over a bed of rice.

This recipe serves 4-6 people. Enjoy your delicious Gheymeh Nesar!

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