Festive Qazvini Gheymeh Nesar

Method

1. 1

   The meat

   Dice the onion and sauté it in a little oil. Add the turmeric and meat and fry until the meat changes colour. Add the tomato paste, pepper and a little cinnamon. Pour in about 1.5 to 2 cups of water and let the meat become completely tender; by the end the liquid should be thick and reduced.

2. 2

   Orange peel

   Boil the orange peel strips for a few minutes and drain. Repeat 2–3 times to remove the bitterness. Then cook them with a little sugar and water over low heat for a few minutes.

3. 3

   Toppings

   Soak the slivered almonds in a little rose water. Sauté the barberries with a little butter and sugar for just 1–2 minutes; don't leave them on the heat too long or they will burn. Warm the pistachios separately.

4. 4

   The rice

   Parboil and drain the rice, then steam it in a pot with the tahdig of your choice. Drizzle some brewed saffron over the rice.

5. 5

   Gheymeh Nesar mix

   Mix the cooked meat with a little saffron and cardamom. Stir in part of the barberries, almonds and orange peel.

6. 6

   Serving

   Spoon the rice onto a platter and layer or arrange the meat and toppings over it. Finally garnish with saffron, barberries, almonds, pistachios and orange peel.