Gheymeh Nesar with a Twist

Ingredients

In this adapted version of Gheymeh Nesar, we incorporate specific styles cuisine elements to enhance the flavors. The addition of saffron-infused broth elevates the dish, adding a luxurious touch and a vibrant golden hue. The blend of spices is adjusted to create a harmonious balance of flavors, while the use of fresh herbs and a hint of citrus adds a burst of freshness to the stew. We alse have the original recipe for Gheymeh nesar, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) yellow split peas, soaked overnight 1 cup (200g) yellow split peas, soaked overnight
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• A pinch of saffron threads, soaked in 2 tablespoons of hot water A pinch of saffron threads, soaked in 2 tablespoons of hot water
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Drain the soaked split peas and add them to the pot along with the diced tomatoes, ground turmeric, ground cumin, ground coriander, and ground cinnamon. Stir well to combine.
4. 4.
   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 about 1 hour or until the lamb is tender and the split peas are cooked through.
5. 5.
   Add the saffron threads along with the soaking water to the pot, followed by the lemon juice. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Gheymeh Nesar hot, garnished with fresh cilantro or parsley. Accompany it with fluffy basmati rice for a complete and satisfying meal.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before adding them to the dish. This will ensure a vibrant golden hue and a rich saffron aroma.

Tips & Tricks

• For a vegetarian version, replace the lamb with mushrooms or tofu for a hearty and flavorful stew.
• Adjust the amount of spices according to your taste preferences. Add more or less to suit your desired level of spiciness.
• To save time, you can use canned yellow split peas instead of soaking them overnight. Rinse them well before adding to the stew.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Gheymeh Nesar with a generous portion of fluffy basmati rice. The rice acts as a perfect accompaniment, absorbing the flavorful sauce and providing a satisfying contrast in texture.

Presentation advice

To enhance the presentation of Gheymeh Nesar, sprinkle some chopped fresh cilantro or parsley on top of the stew. The vibrant green color adds a pop of freshness and makes the dish visually appealing.