HowTo: Persian Jeweled Rice with Lamb Stew "Gheyme Nesar قیمه نثار" скачать в хорошем качестве

HowTo: Persian Jeweled Rice with Lamb Stew "Gheyme Nesar قیمه نثار"

This week we have prepared for you, “Jeweled Rice with Lamb Stew” known as “Gheyme Nesar”. A gorgeously colorful dish that is bombarded with flavor. This one of a kind creation consists of a flavorful mixture of pistachios, almonds, barberry, orange peel, and saffron, generously spread over a bed of saffron rice, topped with the perfectly cooked lamb stew. A spoonful of this combination gives you a nice citrusy, semi-sweet, and meaty flavor. Take this meal to the next level by serving it with fresh herbs, yogurt, and “Torshi” (Pickled Vegetables). “Gheyme Nesar” originated from “Ghazvin”, a city located in the north-west of Iran. Known for being the calligraphy capital of the country, as well as containing over 2000 architectural and archeological sites. This elegant dish has the potential to steal the show at your next “Mehmooni”(Gathering). Music Intro and outro: Tahdigers Theme song Music in the middle: Marjan Farsad - Porteghale man Live ------------ ~SHOPPING CART FOR JEWELED RICE WITH LAMB STEW~ -Lamb ~1 LB -Tomato Paste ~1 TBSP -Oil ~AS NEEDED -Onion ~1 MEDIUM SIZED -Rice ~1 1/2 CUPS -Saffron ~AS NEEDED -Sliced Pistachio ~1/4 CUP -Sliced almonds ~1/4 CUP -Orange peel ~1/4 CUP -Barberry ~1/4 CUP -Rose water ~1/2 CUP -Sugar ~2 TSP -Turmeric 2 TSP -Rice Spices 1 TSP