Gheymeh nesar (3 persons)

Ingredients:

For the meat:

  • 300 g vean, cut into 3 cm cubes
  • 2 tbsp coconut oil
  • 1 medium onion, cut into small cubes
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom powder
  • 1/4 tsp black pepper
  • 1/2 cinnamon powder
  • 1 tbsp tomato paste
  • 3/4 tsp salt
  • 1/2 tsp saffron grinded and dissolved in a cup hot water

For the rice:

See saffron rice for instructions

For the garnish:

  • 1 cup dried barberry berries
  • 1 cup almond slices
  • 1 cup pistachio slices
  • 1 cup orange peel jam
  • 4 tbsp sugar
  • 30 g butter

The barberries:

  1. Add 1/3 of the butter at the same time as the barberry in a pan.
  2. Add all the sugar, add the saffron water and fry for 5 minutes.

The meat:

  1. Add the onions and a bit turmeric in another pan.
  2. Add the meat and roast it.
  3. Add the cardamom powder, pepper, cinnamon powder.
  4. Add the tomato paste.
  5. Add 6 tbsp saffron water.
  6. Add 1 cup of water and let the meat cook.
  7. Once the meat is cooked, add the barberries, the orange peel jam and the almond slices. Add some salt.
  8. Garnish with pistachio slices and serve with rice.