Sign In Existing Member?

Qeyme-Nesar

Hamed Hassani from Iran

Serves
4
Preparation
30 min
Cooks in
60 min
Country of origin
Iran

I was in a university trip to Qazvin, one of the historical provinces of Iran. After five hours walking, and taking photos from the city’s historical buildings, it was the time to eat something for lunch. Our professor invited us to a famous restaurant and introduce us a very old food of Iranian people that actually originated from Qazvin. He said that it has been one of the luxury foods for kings and queens in the past. Then he tried to persuade us to order this stew as the lunch, in the restaurant. I was too hungry but more than that, I was very curious about the food. Then the servants started to bring us a plate of rice without any stew, which is the main Persian food composition. We all waited for few minutes for the stew but there were nothing. I asked my professor that is this really the thing that the kings used to call luxury food. He said why you ask this. I continued in shock: “A plate of rice without a bit stew?” Actually, he was kidding us and told: “let us start dig up the rice with our spoon” and we all did it. Then we all realized that the rice covered the stew and it was beneath the rice! Indeed, it was a costume on eating this special food that they hide the stew under the rice to surprise people!
This food has small pieces of pistachios and almonds in it that usually are harder than rice and meat after cooking. Thus, when you start chewing that, they gradually come under your teeth and mix with the pieces of meats in your mouth. It is because you eat it more slowly than other foods. Well, the combination of some different ingredient with different toughness in a food, signals you that you have a lot of taste to feel! In addition, the aggregation of the four main tastes in one food, enhance this sense and experience. So in a way, it was a food that talked with me on its eating method. It was a rainbow of tastes and colors; a perfect food that linked me with perfectionism of the past kings.

Ingredients

  • 50g Blanched almonds, diced into small pieces
  • 50g blanched pistachios, diced into small pieces
  • 200ml Saffron solved in hot water
  • 300g Red meat, diced into small pieces
  • 50g Dried barberries
  • 50g Orange skin, diced
  • 3tbs Olive Oil
  • 1/2tsp Salt
  • 1/2tsp Pepper
  • 1/2tbs Rose water
  • 1tbs Tomato paste
  • 1 Onion, medium in size and diced diced into small pieces

Method

  • peel and dice the onion and stir it in a pot. stir it with oil until get a golden color (approximately 5 minute).
  • Dice the meat into small pieces and after adding salt and pepper, stir them with onion (10min).
  • Solve the tomato paste into a little water and add it to the pot and let them to be completely cooked together with low heat (approx. 45min).
  • In another dish (pan), pour oil and dried barberries and stir it for 2 minutes.
  • Add the diced pistachio,almond and orange skin to the pan and stir it with the barberries. After 2 minutes, add the rose water and let them to boil.
  • When the contents of the pot cooked, you should mix them with the contents of the pan and add 1/2 of saffron-water to them.
  • Serve with Iranian rice that is mixed with the other 1/2 of saffron.

Qeyme-Nesar
A
B
C

View other entries - view all