Gheymeh Nesar - Persian Saffron Meat Stew

Ingredients

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup yellow split peas, soaked overnight 1 cup yellow split peas, soaked overnight
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 dried limes, pierced 2 dried limes, pierced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the meat cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle turmeric, cinnamon, and cumin over the meat and onions. Stir well to coat the meat evenly with the spices.
4. 4.
   Drain the soaked yellow split peas and add them to the pot. Mix well.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the meat and split peas are tender.
6. 6.
   Meanwhile, dissolve the saffron threads in hot water and set aside.
7. 7.
   After 1 hour of simmering, add the saffron water and dried limes to the pot. Season with salt and pepper to taste. Continue simmering for an additional 30 minutes.
8. 8.
   Remove the dried limes from the stew before serving.
9. 9.
   Serve Gheymeh Nesar hot with Persian rice.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in hot water for at least 10 minutes before adding them to the stew.

Tips & Tricks

• For a richer flavor, marinate the meat in a mixture of yogurt, turmeric, and lemon juice for a few hours before cooking.
• If you can't find dried limes, you can substitute with the juice and zest of fresh limes.
• Serve Gheymeh Nesar with a dollop of tangy yogurt on top for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish the stew with a sprinkle of chopped fresh herbs, such as parsley or cilantro, for a burst of freshness.

Serving advice

Gheymeh Nesar is traditionally served with Persian rice, which is light and fluffy. The combination of the aromatic stew and fragrant rice creates a perfect balance of flavors. Serve the stew in a deep bowl, with a mound of rice on the side. Don't forget to remove the dried limes before serving.

Presentation advice

To enhance the visual appeal of Gheymeh Nesar, garnish the stew with a sprinkle of saffron threads on top. The vibrant golden color of the saffron will create an eye-catching contrast against the rich brown hues of the stew. Serve it in traditional Persian ceramic bowls for an authentic touch.