Gheymeh Nesar Recipe Downloadable
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Gheymeh Nsare Qazvin recipe with in-depth, step-by-step instructions.
Qeymeh Nesar is a divinely luscious dish from Qazvin, Iran. This luxurious rice dish is a celebration of color with a heavenly taste. Gheymeh means small pieces of meat and Nesar means something like ‘offering’, highlighting how precious this dish is, which is why it is often prepared on special occasions.
Other than with Loobia Polo, the rice is combined with the stew in the end, at serving time. It is then jewelled with caramelised barberries, bitter orange peel, and slivered almonds and pistachios. The many warm spices in the sauce contribute to the multifaceted flavour of this mouthwatering, sweet and sour dish.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Gheymeh Nsare Qazvin recipe with in-depth, step-by-step instructions.
Qeymeh Nesar is a divinely luscious dish from Qazvin, Iran. This luxurious rice dish is a celebration of color with a heavenly taste. Gheymeh means small pieces of meat and Nesar means something like ‘offering’, highlighting how precious this dish is, which is why it is often prepared on special occasions.
Other than with Loobia Polo, the rice is combined with the stew in the end, at serving time. It is then jewelled with caramelised barberries, bitter orange peel, and slivered almonds and pistachios. The many warm spices in the sauce contribute to the multifaceted flavour of this mouthwatering, sweet and sour dish.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Gheymeh Nsare Qazvin recipe with in-depth, step-by-step instructions.
Qeymeh Nesar is a divinely luscious dish from Qazvin, Iran. This luxurious rice dish is a celebration of color with a heavenly taste. Gheymeh means small pieces of meat and Nesar means something like ‘offering’, highlighting how precious this dish is, which is why it is often prepared on special occasions.
Other than with Loobia Polo, the rice is combined with the stew in the end, at serving time. It is then jewelled with caramelised barberries, bitter orange peel, and slivered almonds and pistachios. The many warm spices in the sauce contribute to the multifaceted flavour of this mouthwatering, sweet and sour dish.
