PERSIAN FOODRECIPES

Best Gheymeh Nesar Recipe{ Rice Pilaf with Nuts}+16Notes

My first experience of eating Gheymeh nesar Qazvin dates back to 15 years ago. When I went to Qazvin for a relative’s wedding, I tried this dish full of nuts. At that time, I called this dish nuts pilaf.

It consisted of almond, pistachio, and walnut kernels. I ate a lot; I couldn’t finish half of my plate because this stew full of kernels was too heavy.

At that time, everything was cheap, and it was easy to get a wedding, and they served excellent food at the weddings. Even I remember Qazvini baklava, a special dessert of this city, and serving it to us was a really memorable night after dinner.

From that time and after that wedding, I really wanted to feel the taste of that Persian food once again, but I didn’t succeed. Until I met my wife Mahsa, and she made me gheymeh nesar on the second night of our marriage.

If you stay with me until the end of the Gheimeh Nesar article, I will tell you about the properties and preparation method of this stew, which I was able to prepare myself later.

Gheymeh nesar recipe:

gheymeh nesar info

 

For: 4 people

Preparation: 20 minutes

Cook for 180 minutes.

My experience table:

My level of interest is from 1 to 10 10
The ease of cooking Hard
Served for Dinner, Launch
Suggest for Daily meal, party meal
What is served with? Salad Shirazi, Mast o musir, mast o khiar

What is gheymeh nesar?

what is gheymeh nesar

Gheymeh nesar is a traditional and old food from Qazvin city in Iran. Gheymeh nesar Qazvin is prepared from Iranian rice, meat, almond, pistachio, orange peel, barberries, and onions. This dish is similar to traditional khoresh gheymeh with a few changes.

In the past, the city of Qazvin in Iran was one of the aristocratic cities in the Safavid period in food.

One of the aristocratic foods of Qazvin was gheymeh nazar, which was used when spoons and forks arrived in Iran, and with the advent of spoons and forks, they could cut meat into pieces with spoons and forks.

History of gheyme nesar

history of gheymeh nesar

Gheymeh nesar was cooked among rich families and was more expensive than other foods. Because of this, ordinary people could hardly prepare this food. Also, this food had its rituals and was served in large copper trains.

In addition to the food, which has a beautiful colour and shape, it became twice as beautiful in these copper trays.

Historians have written that they poured gheyme nesar on the rice and placed a large piece of meat on the rice, and each person cut the meat from their side and started eating.

Later, with the advent of spoons and forks, cutting meat with this tool was a difficult task, and from the beginning, they used to cut the meat into pieces, which they called gheymeh.

Because of this, they give a gheymeh term to meat. Because the word gheymeh nazar and Nazar was not pleasant, “nesar” was used after that.

Today, sabzi polo ba mahi and khoresh fesenjan are three of Iran’s most luxurious and expensive foods.

NOTES for Gheymeh Nesar Recipie

 

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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12 Comments

  1. Hi dears,i have a question about type of meat that we use in gheymeh nesar.
    Can we use minced meat instead of sheep tigh in the recipe of gheymeh nesar?

    1. Hi dear samanta,you can use mined meat in this recipe ,i suggest you try it because, minced meat as well as
      sheep tigh has deliciuos taste in gheymeh nesar.

    1. Hi dear amandah,The best way to serve Gheymeh nesar is with persian rice basmati rice

    1. Hi, dear Carolina, The main recipe of gheymeh nesar is with meat, and the name of the dish is derived from meat, and it is recommended to make it with meat, but you can also use chicken according to your taste.

  2. I’ve been on the hunt for an authentic gheymeh nesar recipe, and this one is spot on! My parents were so impressed; they thought it tasted just like the one they used to have back in Iran. Thank you for this gem of a recipe.

    1. Hi dear Fatima, I’m absolutely delighted to hear that this gheymeh nesar recipe met your expectations and brought back cherished memories for your parents! Your feedback so great for me, and I’m grateful you chose our recipe. I hope you’ll find more recipes here that resonate with your taste buds. Thank you for sharing your experience!

    1. For Gheymeh nesar, you need the spices mentioned in the raw materials section, such as turmeric, cinnamon, black pepper, etc. My opinion is that nothing unusual is needed for this dish and it is very simple

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